Authentic Nihari Pakistani Recipe | Nihari is a slow-cooked stew of meat

 

Here's a detailed, authentic Nihari recipe, including both traditional preparation and tips for rich, flavorful results. Nihari is a slow-cooked stew of meat (usually beef or mutton) and bone marrow, seasoned with aromatic spices. It's deeply rooted in Mughlai cuisine and popular in Pakistan and North India.

 

Authentic Nihari Pakistani Recipe

Nihari is a slow-cooked stew of meat

(Serves 6–8)

Prepare Time: 20 minutes

Cooking Time: 4–6 hours (traditional), or 1–1.5 hours in pressure cooker

Resting (optional): Overnight for best flavor

Ingredients

For the Nihari:                                            

 

·         Beef shank (with bone) – 1.5 kg (cut into large pieces, with marrow bones)

·         Ghee or oil – 1 cup (traditionally ghee is used)

·         2 medium Onions – (thinly sliced)

·         2 tbsp Ginger-garlic paste

·         1/2 cup Yogurt – (optional but adds richness)

·         Salt – to taste

·         2 tbsp Wheat flour  – (for thickening)

Whole spices:

 

·         Coriander seeds – 2 tbsp

·         Fennel seeds – 1 tbsp

·         Cumin seeds – 2 tbsp

·         Black peppercorns – 1 tbsp

·         Cloves – 5 pieces

·         Green cardamoms – 4 pieces

·         Black cardamoms – 2 pieces

·         Cinnamon stick – 1 inch

·         Mace – 1 small blade

·         Nutmeg – 1/4 tbsp (grated)

·         Bay leaves – 2 pieces

·         Star anise – 1 pieces

Ground spices:

 

·         Red chili powder – 1.5 tbsp (adjust to taste)

·         Turmeric powder – 1/2 tbsp

·         Kashmiri chili powder – 1 tbsp (for colour)

·         Dry ginger powder  – 1/2 tbsp

 

(Toast whole spices in a pan until aromatic.

Cool and grind to a powder.

Mix in the ground spices.)

Instructions

Sear the Meat 

In a large heavy-bottomed pot, heat 1/2 cup ghee or oil.

Add beef pieces and marrow bones, sear until lightly browned (5–8 minutes).

Remove and set aside.

Fry Onions

In the same pot, add remaining ghee if needed.

Fry sliced onions until golden brown.

Add ginger-garlic paste; sauté for 1–2 minutes.

Add Spices & Meat

 

Add homemade Nihari Masala (or 1 packet of store-bought), cook for 2–3 minutes.

Add seared meat and stir to coat in spices.

Optional: Add yogurt and cook until oil separates.

 

Add Water & Simmer

Add 6–7 cups of hot water (enough to cover the meat).

Cover and simmer on very low heat for 4–6 hours until meat is tender and falling off the bone.

Skim off scum if needed.

Alternatively, use a pressure cooker: 45–60 minutes on medium heat.

 

Prepare Wheat flour Slurry

Take 2 tbsp wheat flour with 1/2 cup water to form smooth slurry.

Add to the pot slowly while stirring to avoid lumps.

Simmer uncovered for another 15–20 minutes until it thickens.

Garnishes & Serving

Julienned ginger

Chopped fresh coriander

Green chilies (sliced)

Lemon wedges

Fried onions (optional)

 

Accompaniments:

Fresh naan or kulcha

Tandoori roti

Optional: Serve with a small bowl of Nihari Masala for guests to adjust heat.

Tips for the Best Nihari

Overnight resting enhances flavor.

Reheat slowly the next day.

Use bone marrow (nalli) for richness –

Optional but highly recommended.

Traditionally, beef shank (goat or buffalo) is used, but lamb or mutton can also work.

Adjust spice level by increasing or decreasing red chili.

Use ghee for authentic flavor, but mix with oil if preferred.