Pakistani beef nihari is comfort food at its finest—the slow-simmered beef shank is richly spiced with homemade nihari masala and just begging to be scooped up with pillowy, soft naan. And if you love this, mutton nihari will be waiting for you to try it next!
What is Nihari?
Nihari, Pakistan’s national dish, is the ultimate comfort food for any dawat or gathering. This rich, slow-cooked beef shank stew features melt-in-your-mouth meat, sautéed with garlic, ginger, and freshly ground spices. The word “nihari” comes from the Arabic word nahaar, meaning early morning—a nod to the tradition of enjoying this dish at the start of the day.
A Brief History of Nihari
Nihari dates back to the Mughal era in India. The meal was traditionally slow-cooked overnight, ensuring it was ready to serve after morning prayer.
As the Mughal empire expanded, recipes for nihari traveled, too, finding their way to Hyderabad, Lahore, and other parts of present-day India, Bangladesh, and Pakistan. Today, nihari is a hallmark of Pakistani cuisine.
Key Ingredients
This easy one-pot meal comes together on the stovetop or in an Instant Pot with fresh, flavorful ingredients. Here is everything you need to get started:
- Nihari Masala: Make your own nihari spice blend from scratch for the best flavor. It starts with ghee, sautéed onions, fresh ginger, and garlic cloves, then add the ground coriander, ground ginger, red chili powder (or cayenne pepper), ground cumin, turmeric powder, ground fennel seeds, and a touch of kosher salt. If you are short on time, store-bought nihari masala is an excellent shortcut. Store-bought nihari masalas are an excellent shortcut. My go-to is Laziza, but it’s hard to find these days. Shan nihari masala is a good alternative—use ¼ of the packet for a mild flavor or adjust for more heat.
- Beef: The beef shanks slowly cook until they’re fall-apart tender, breaking down the collagen and connective tissue to give the stew its rich, silky texture.
- Toppings: No nihari is complete without fresh toppings like crispy, caramelized onions, julienned ginger, fresh cilantro, chopped green chilies, and a squeeze of lemon or lime to brighten the gravy.
Additions and Substitutions
- Swap the protein. Replace beef shanks with beef or mutton trotters to make paya nihari.
- Add mix-ins. Take the meal to the next level with raw or powdered mango to make aam ki nihari.
- Thicken it up. This recipe is naturally gluten-free, but thicken the gravy with flour for a more traditional variation. Toast one cup of atta flour (whole wheat flour or durum flour) in a skillet until it’s fragrant—chickpea flour (besan flour) works just as well! Mix the toasted flour with one cup of warm water, then gradually stir the flour mixture into the pot after the meat finishes cooking. Gradually add the slurry to avoid lumps. Be mindful not to overdo it—you want a thick but pourable consistency.
How to Make Nihari
The full recipe with measurements is in the recipe card below.
Step 1: Warm the ghee in a Dutch oven over medium heat. Add the onions and saute until they caramelize and brown for 20-25 minutes.
Step 2: Use a slotted spoon to remove half the onions and set them aside. Then, stir garlic and ginger into the remaining onions and cook for one minute.
Step 3: Add the coriander powder, ginger powder, red chili powder, ground cumin, turmeric powder, ground fennel, and salt. Stir to combine.
Step 4: Rinse the beef shanks in cold water. Transfer them to the pan and increase the heat to medium-high. Fry until the color changes, for about 5 minutes.
Step 5: Then, deglaze with 4-6 cups of water (enough water to cover the beef). Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 4 hours.
Expert Tips
- Use fresh, whole spices. Toast and grind whole spices for the best flavor.
- Cook low and slow. After frying the beef shank with the nihari masala, allow at least four hours for the meat to slowly braise on the stovetop. This extended cooking time ensures the beef becomes tender and develops its signature deep, rich flavors.
If you enjoy authentic beef nihari, try more Pakistani recipes from Jamil Ghar!
Serving Suggestions
My family loves this authentic but easy beef nihari recipe, perfect for special occasions like Eid or whenever my husband or father-in-law requests it.
The way you plate nihari adds to the experience. Arrange the beef shanks in a shallow bowl and spoon the masala around them. Drizzle the reserved oil (tari) over the top and garnish with crispy onions, fresh ginger, cilantro leaves, and chopped green chilies.
Complete the meal with lemon wedges, naan, sheermal, paratha, or chapati—whatever your heart desires. We even serve it with carrot halwa or other tasty desserts on special occasions.
What To Do With 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
What is nalli nihari?
Nalli nihari refers to bones with marrow that stew with the beef or lamb shanks. The bones provide a richness that deeply flavors the broth. After hours of cooking you can suck the marrow out of the bones like my family often does or push it out once it’s cooked and incorporate it into the masala.
What cut of meat do you use for nihari?
Make traditional nihari, a staple in Pakistani cuisine, with bone-in beef shank, mutton, chicken, or lamb. Another prominent feature is the nalli or marrow bones that richly flavor the stew.
What does nihari taste like?
The beef is tender and succulent after slow cooking in a buttery, rich masala. My family’s recipe is mild compared to the popular street food served in restaurants in Karachi and Lahore that my mother-in-law calls tear-inducing. However, the warmly spiced gravy with gentle heat and filling beef creates a satiating comfort meal you’ll love.
What if this dish is too spicy?
Add two tablespoons of butter or yogurt at the end to cut some of the heat. You can also reduce the amount of red chili powder or replace it with Kashmiri chili powder (paprika).
Can I use garam masala?
While many delicious recipes use garam masala, nihari is not one of them. The toasted spice blend will not give you the full-bodied flavor you want.
Instead, use the homemade nihari masala in this recipe or purchase a store-bought masala if you don’t feel like collecting all the spices.
Can I make this recipe ahead of time?
Nihari tastes even better the next day as the flavors meld together. Make it a day in advance if you can.
More Homestyle Recipes:
Nihari
- ½ cup ghee
- 2 large white onion, thinly sliced
- 1 – inch knob of ginger, grated
- 2 garlic cloves, minced
- 4 tablespoons coriander powder
- 4 tablespoons ground ginger
- 1½ tablespoon red chili powder or Kashmiri chili powder
- 1 tablespoon ground cumin
- 3 teaspoons turmeric powder
- 3 teaspoons ground fennel
- 3 teaspoons kosher salt
- 3 pounds beef shanks
- 4-6 cups water
- crispy onions, leftover from cooking the onions
- 4 -inch knob of ginger, julienne
- 1 cup fresh cilantro leaves, chopped
- 4 green chiles, finely diced
For the Stovetop:
- Warm the ghee in a Dutch oven over medium heat. Add the onions and saute until they caramelize and brown for 20-25 minutes.
- Use a slotted spoon to remove half the onions and set them aside. Then, stir garlic and ginger into the remaining onions and cook for one minute.
- Add the coriander powder, ginger powder, red chili powder, ground cumin, turmeric powder, ground fennel, and salt. Stir to combine.
- Rinse the beef shanks in cold water. Transfer them to the pan and increase the heat to medium-high. Fry until the color changes, for about 5 minutes.
- Bring the mixture to a boil. Reduce to low heat, cover, and cook for 4 hours.
- Remove the beef shanks with a slotted spoon and set them aside. Then, remove the layer of oil, called tari, accumulated at the surface and set it aside for plating.
For the Instant Pot:
- Warm the ghee in an Instant Pot on saute mode. Add the onions and saute until they caramelize and brown, for about 20-25 minutes. Use a slotted spoon to remove half the onions and set them aside. Then, stir garlic and ginger into the remaining onions and cook for one minute.
- Add the coriander powder, ginger powder, red chili powder, ground cumin, turmeric powder, ground fennel, and salt. Stir to combine.
- Rinse the beef shanks in cold water. Transfer them to the Instant Pot and fry in saute mode until the color changes, for about 5 minutes.
- Then, deglaze the pot with 4-6 cups of water (enough water to cover the beef). Let the mixture come to a boil in saute mode. Secure the lid and set the Instant Pot to manual high pressure for 45 minutes.
- Remove the beef shanks with a slotted spoon and set them aside. Then, remove the layer of oil, called tari, accumulated at the surface and set it aside for plating.
- Set aside at least four hours to slow-cook the beef on the stovetop; the lengthy cooking time is essential for the beef shank meat to soften and become tender.
- Fry the beef shank before braising it with the nihari masala.
- This recipe is 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 (besan). Combine the toasted flour mixture with 1 cup of warm water and slowly add it to the pot after the meat finishes cooking to thicken the masala, giving it a signature brown color. Be careful not to add it all at once. Instead, add a little at a time until you get the consistency you prefer.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Alessandra
Monday 9th of October 2023
I’m a sucker for homemade masala. This is incredible!
Tressa Jamil
Monday 9th of October 2023
I am so happy you enjoyed it and didn't shy away from making the masala from scratch. Some people see all the spices and get freaked out, but it's so easy to make and flavorful.
Karishma
Monday 9th of October 2023
This looks incredibly comforting and flavorful! I can't wait to make it with my family soon!
Tressa Jamil
Monday 9th of October 2023
You'll have to come back and let me know what you think.
Ethan
Friday 26th of May 2023
Absolutely delicious! The flavors are rich and comforting. A must-try!
Tressa Jamil
Monday 9th of October 2023
I am glad this recipe was a win for you. Thank you for taking the time to leave a comment and rating!
Sara
Friday 26th of May 2023
Simply divine! A winter favorite.
Tressa Jamil
Monday 9th of October 2023
Yes, we love nihari in the winter. It's definitely one of those filling, stick-to-your-bones kind of meals.
Omar Khan
Wednesday 19th of April 2023
I love this recipe and it is now a regular at our Pakistani home! Even the kids love it. Comes out consistently the same.
Tressa Jamil
Monday 9th of October 2023
Your comment makes me so happy. I love knowing that our family recipe is a meal your family makes regularly; that is the reason I started the blog, to make meals that could bring people together.