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Classic Beef Nihari
Traditional dish · Pakistani
A slow-cooked, rich, and aromatic beef stew, traditionally prepared overnight, featuring tender beef shank in a thick, spiced gravy. Nihari is a quintessential South Asian delicacy, often enjoyed for breakfast or brunch.
Ingredients
- Beef shank1 kg
- Ghee or vegetable oil1/2 cup
- Onions, thinly sliced3 large
- Ginger paste2 tbsp
- Garlic paste2 tbsp
- Nihari masala powder4 tbsp
- Red chili powder1 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Water6-8 cups
- All-purpose flour or atta1/4 cup
- Water (for slurry)1/2 cup
- Garnish: Ginger juliennesfor garnish
- Garnish: Green chilies, slitfor garnish
- Garnish: Fresh coriander leaves, choppedfor garnish
- Garnish: Lemon wedgesfor garnish
Steps
- 1
In a large heavy-bottomed pot, heat ghee or oil. Add sliced onions and fry until golden brown. Remove half the onions and set aside for later.
- 2
Add ginger and garlic paste to the pot and sauté for a minute until fragrant.
- 3
Add the beef shank pieces and brown them on all sides.
- 4
Stir in nihari masala powder, red chili powder, turmeric powder, and salt. Cook for 5 minutes, stirring constantly.
- 5
Add 6-8 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for at least 4-6 hours, or until the beef is extremely tender and falling off the bone. Skim off any excess oil that rises to the surface.
- 6
In a separate small bowl, whisk together all-purpose flour (or atta) with 1/2 cup of water to form a smooth slurry. Ensure there are no lumps.
- 7
Gradually add the flour slurry to the simmering nihari, stirring continuously to prevent lumps. Cook for another 15-20 minutes until the gravy thickens to your desired consistency.
- 8
Adjust salt if needed. The nihari should have a rich, thick gravy.
- 9
Serve hot, garnished with reserved fried onions, ginger juliennes, slit green chilies, chopped coriander, and lemon wedges.
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