Easy Authentic Beef Nihari

Enjoy slow-simmered Pakistani nihari with succulent beef shanks spiced with homemade nihari masala. Like soothing beef paya soup, Pakistani beef stew is hearty and filling – making it a perfect cozy meal for the cooler winter months. Don’t forget the homemade naan to soak up all the delicious flavors. And once you’ve made this recipe with beef, try mutton nihari next.

Why You’ll Love this Recipe

My family loves the authentic but easy beef nihari recipe we make at home for house guests, special occasions (like Eid), or when my son, husband, or father-in-law requests it.

• You can prepare the easy one-pot meal on the stovetop or Instant Pot.
• There is no need for extra steps because this is a straightforward homestyle recipe you can elaborate on if you want to or whip up as a filling weeknight meal. 
• It may be a simple version of the meal, but I don’t sacrifice flavor – it’s delicious, and you can find it listed as one of my favorite meals in my about me. 

What is Nihari?

Nihari, the national dish of Pakistan, is a perfect comfort dish for any dawat or gathering. The festive beef shank stew consists of tender meat tempered with sautéed garlic, ginger, and freshly ground whole spices, and it is famous throughout the Indian subcontinent. 

The word ‘nihari’ comes from the Arabic word ‘nahaar,’ which means early morning – referring to the time of day the meal is served most often in homes. 

A Brief History of Nihari

Nihari originated in India during the Mughal era. The meal was traditionally prepared by slow-cooking the shank meat and bone marrow overnight with spices so the dish would be ready to serve after morning prayer.

When the Mughal empire spread, the recipe for nihari traveled too. It became popular in places like Hyderabad, Lahore, and other parts of present-day India, Pakistan, and Bangladesh. Even today, it remains a hallmark of Mughlai and Pakistani cuisine.

What You Need to Make this Recipe

• Nihari Masala: I prefer to use a homemade nihari spice blend. Ours features sautéed ginger and garlic that cooks with warm spices like ground coriander seeds, ginger, red chili powder, ground cumin seeds, turmeric powder, fennel seeds, and salt. If you are short on time, use a ready-made spice mix; you can find it online or at your local Asian or Indian market. My favorite is Shan Nihari Masala, and I use about ¼ of the packet for mild, and more if you prefer a spicier beef nihari.

• Beef: Beef shanks stew or pressure cook until it is fall-off-the-bone tender. Set aside enough cooking time for the collagen and tissues to break down and incorporate with the broth.
• Bones: What is nihari without shank bones? The shank portion of the beef containing bone marrow adds gelatin and fat to make the stew savory and delicious. Some versions, like paya nihari, use trotters to make the stew.
• Garnish: Fresh toppings are a must-have, whether you’re eating at home or in a restaurant. We serve ours with caramelized onions, fresh ginger, green chilies, and lemon wedges.

Additions and Substitutions

• Protein: Replace the beef in this recipe with beef or mutton trotters to make paya nihari. Nalli nihari is another favorite in our home, using beef, lamb, or goat meat on the shank. You can also make chicken nihari or use boiled dal as a vegetarian option.  
• Spices: I enjoy the flavor of our homemade masala, but if you want a tangy option, consider including raw or powdered mango to make aam ki nihari. 

Expert Tips

• Setting aside at least four hours to slow-cook the beef on the stovetop is essential for good nihari and for the shank meat to become tender.
• Enhance the dish’s flavor by frying the beef shanks before adding the water and braising them. 
• I keep my recipe gluten-free out of personal preference, but if you enjoy a thicker authentic nihari, toast 1 cup of atta flour (whole wheat flour or Durum flour) in a skillet. You can also use chickpea flour. Combine the toasted flour mixture with 1 cup of warm water and slowly add it to the pot after the meat has finished cooking to thicken the masala and give it a nice brown color. You should not add it all at once. Instead, stir in a little at a time until you get the consistency and flavor you desire.

Searching for More Like This? 

If you love this recipe, try one of these Pakistani and Indian recipes!  

Karahi Gosht

Instant Pot Chicken Biryani

Chicken Karahi

Aloo Keema

Serving Suggestions

Enjoy the hearty beef stew any time of the day, specifically for breakfast, but let your heart decide. And whatever time of day you choose, bread like naan, sheermal, paratha, or chapati is a popular choice to serve with the stew. Sometimes, our family likes to splurge and eat it with carrot halwa or another tasty dessert for special occasions. 

Plating plays a role in the nihari experience. Arrange the beef shanks in a shallow bowl and spoon the masala around it. Drizzle the oil (tari) over the top and garnish with the reserved onions, fresh ginger, cilantro, and green chilies.

What to do With the Leftovers

• Refrigerate – Store the leftovers in an airtight container for 3-4 days.
• Freeze – Let the dish cool and transfer it to a freezer-safe container or bag. It will freeze for 3-4 months.
• Thaw – Defrost the beef in the refrigerator overnight.
• Reheat – Warm the leftovers on the stovetop or microwave, and enjoy!

Frequently Asked Questions

More Pakistani Recipes:

• Yakhni Pulao
• Grilled Tandoori Chicken
• Mutton Soup
• Aloo Gosht
• Chicken Tikka Biryani

Easy Authentic Beef Nihari

Tressa Jamil

Enjoy our easy authentic Pakistani nihari recipe made with succulent beef shank and marrow bones spiced with homemade masala.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 40 minutes mins

Course Main Course

Cuisine Indian, Pakistani

Servings 9 Servings

Calories 206 kcal

Equipment

• Dutch Oven or Instant Pot

Ingredients

  

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For the Nihari Masala:

• ½ cup ghee
• 2 large white onion, thinly sliced
• 1 inch ginger, minced
• 2 cloves garlic, minced
• 4 tablespoons coriander powder
• 4 tablespoons ginger powder
• 1½ tablespoon red chili powder
• 1 tablespoon ground cumin
• 3 teaspoons turmeric
• 3 teaspoons ground fennel
• 3 teaspoons kosher salt

For the Nihari:

• 3 pounds beef shank, bone-in, cut into 3-inch pieces
• 1 pound bones, with marrow
• 4-6 cups water

For the Toppings:

• 4 inch ginger, minced
• 1 cup cilantro, chopped
• 4 green chiles, finely diced

Instructions

 

For the Stovetop:

• Heat ghee in a Dutch oven over medium. Add the onion and fry until caramelized and brown, for about 20-25 minutes. Remove half of the caramelized onions using a slotted spoon and set them aside. Stir the garlic and ginger into the pot and cook for another minute.
• Add the coriander powder, ginger powder, red chili powder, cumin, turmeric, fennel, and salt. Stir to combine.
• Rinse the beef shank and bones, and add them to the pot. Fry for 5 minutes until the color changes. Then, add 4-6 cups of water (or enough water to cover the beef).
• Bring the pot to a boil, then reduce the heat to low. Cover and cook for 4 hours.
• Remove the meat with a slotted spoon and set it aside. Then, remove the layer of oil (tari) accumulated at the surface and set it aside for plating.

For the Instant Pot:

• Heat ghee in an Instant Pot on saute mode. Add the onion and fry until caramelized and brown, for about 20-25 minutes. Remove half of the caramelized onions using a slotted spoon and set them aside. Stir the garlic and ginger into the pot and cook for another minute.
• Add the coriander powder, ginger powder, red chili powder, cumin, turmeric, fennel, and salt. Stir to combine.
• Rinse the beef shank and bones, and add them to the pot. Fry for 5 minutes until the color changes. Then, add 4-6 cups of water (or enough to cover the beef).
• Bring the pot to a boil on saute mode, then secure the lid and set it to manual high pressure for 45 minutes.
• Remove the meat with a slotted spoon and set it aside. Then, remove the layer of oil (tari) accumulated at the surface and set it aside for plating.

Notes

Expert Tips

• Setting aside at least four hours to slow-cook the beef on the stovetop is essential for good nihari and for the shank meat to become tender.
• Enhance the dish’s flavor by frying the beef shanks before adding the water and braising them. 
• I keep my recipe gluten-free out of personal preference, but if you enjoy a thicker authentic nihari, toast 1 cup of atta flour (whole wheat flour or Durum flour) in a skillet. You can also use chickpea flour. Combine the toasted flour mixture with 1 cup of warm water and slowly add it to the pot after the meat has finished cooking to thicken the masala and give it a nice brown color. You should not add it all at once. Instead, stir in a little at a time until you get the consistency and flavor you desire.

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Nutrition Disclosure:

• The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 Serving | Calories: 206 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 16 g | Saturated Fat: 13 g | Monounsaturated Fat: 4 g | Cholesterol: 32 mg | Sodium: 649 mg | Potassium: 116 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 4 mg | Calcium: 73 mg | Iron: 9 mg

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!