Nihari is a slow-cooked meat stew famous in Karachi, Lahore and Old Delhi, traditionally eaten for breakfast with hot naan. This beef nihari recipe uses a homemade spice mix for an authentic taste.
Recipe at a Glance
- Serves: 6
- Prep time: 20 minutes
- Cook time: 4–5 hours (or about 1–1.5 hours in a pressure cooker)
- Difficulty: Medium
Table of Contents
Homemade Nihari Masala
- Fennel seeds: 1 tbsp
- Cumin seeds: 1 tsp
- Black peppercorns: 1 tsp
- Cloves: 6
- Green cardamom: 6
- Black cardamom: 2
- Cinnamon: 1 small stick
- Bay leaves: 2
- Nutmeg and mace: a pinch each
- Dry ginger powder (sonth): 1 tsp
Dry roast lightly and grind into a fine powder.
Ingredients
- Beef shank (nalli) or boneless beef: 1 kg
- Bone marrow bones (optional): 2–3
- Oil or ghee: ¾ cup
- Onion: 1 large, sliced
- Ginger garlic paste: 2 tbsp
- Red chilli powder: 1½ tsp
- Turmeric: ½ tsp
- Coriander powder: 1 tbsp
- Salt: to taste
- Nihari masala: 2–3 tbsp
- Wheat flour (atta): ½ cup, mixed with 1 cup water
- Water: 8–10 cups
- For garnish: ginger julienne, green chillies, fresh coriander, lemon and fried onions
Method
- Heat oil, fry the onion until golden, then remove the onion (keep for garnish).
- In the same oil, add beef and ginger garlic paste; fry for 5–7 minutes.
- Add red chilli, turmeric, coriander, salt and nihari masala; fry for 2–3 minutes.
- Add water, cover and cook on very low heat for 4–5 hours until the meat is very tender (or pressure cook for about 1–1.5 hours).
- Slowly add the flour-water mixture while stirring to thicken the gravy. Cook for 20–30 minutes on low heat.
- For the “tarka”, heat some ghee with a pinch of red chilli and pour over the nihari.
- Garnish with ginger, green chillies, coriander, lemon and fried onions. Serve with hot naan.
Tips
- Use beef shank with bones for the best flavour.
- Cook on very low heat; slow cooking is the secret.
- Stir constantly while adding the flour mix to avoid lumps.
Frequently Asked Questions (FAQs)
Which meat is best for nihari?
Beef shank (nalli) is the classic choice because it becomes very tender and rich.
Can I use ready-made nihari masala?
Yes, store-bought masala works well; reduce the salt as many mixes already contain salt.
Why is my nihari not thick?
Add more flour mixed in water slowly and cook on low heat until it thickens.
Conclusion
Homemade nihari takes time, but the result is worth every minute. Perfect for weekends and Eid breakfasts!