Beef Nihari Recipe Pakistani Style

 If you are passionate about rich and traditional Pakistani cuisine, Beef Nihari is a dish that you simply have to try. Known for its deep, slow-cooked flavor and tender meat, Nihari is a weekend favorite that brings families together. With this step-by-step guide, you can prepare a delicious, restaurant-style Beef Nihari in your own kitchen.

Ingredients for Beef Nihari

• Beef shank (leg or neck cuts) – 1 kg
  
  

• Onions – 2 medium (thinly sliced)
  
  

• Ginger-garlic paste – 2 tbsp
  
  

• Nihari masala (store-bought or homemade) – 4 tbsp
  
  

• Whole wheat flour – 3 tbsp (for thickening)
  
  

• Oil or ghee – 1 cup
  
  

• Salt – as needed
  
  

• Water – 6 to 7 cupsGarnish: Julienned ginger, fresh coriander, lemon wedges, green chilies

Homemade Nihari Masala (Optional)

Don’t have ready-made masala? Make your own mix at home:

• 2 tbsp coriander powder
  
  

• 1 tbsp fennel seed powder
  
  

• 1 tbsp cumin powder
  
  

• 1 tsp black pepper powder
  
  

• 1 tsp garam masala powder
  
  

• ½ tsp nutmeg and mace powder
  
  

• 1 tbsp red chili powder
  
  

Mix everything well and store it in an airtight jar for later use.

Step-by-Step Method

Step 1: Fry the Onions

In a deep pot, heat oil and fry the sliced onions until golden brown. Remove half of them and set aside for garnish.Leave the rest in the pot to cook with the beef.

Step 2: Add Beef and Spices

Add the beef pieces and sauté them with ginger-garlic paste until the meat changes color. Stir in the Nihari masala and salt. Cook for 8–10 minutes so the beef is well coated with the spices.

Step 3: Slow Cook the Beef

Pour 6–7 cups of water into the pot. Close the lid securely and let it cook slowly for 4–5 hours until the meat turns soft and juicy.Slow cooking allows the spices to fully develop and gives Nihari its signature taste.

💡 Quick Tip: You can also use a pressure cooker to save time and cook it in 45–60 minutes, but slow cooking will always give a richer, deeper flavor.

Step 4: Thicken the Gravy

Mix whole wheat flour with ½ cup of water to form a smooth paste. Gradually add it into the pot while stirring continuously to avoid lumps. Let the Nihari cook for another 15–20 minutes until the gravy thickens.

Step 5: Final Garnish

Mix the saved fried onions into the pot for extra flavor. Simmer for a few minutes, turn off the heat, and garnish with fresh ginger, coriander, green chilies, and lemon wedges. Serve hot with naan or paratha.

Serving Suggestions

• Serve Nihari with tandoori naan or freshly cooked chapati.
  
  

• Add lemon slices and julienned ginger to bring a burst of freshnes.

• For a richer taste, add marrow bones (nalli) while cooking.
  
  

• Boiled eggs make an excellent addition to Nihari for a unique flavor.

Pro Tips for the Best Nihari

• Always cook on low heat to extract maximum flavor.
  
  

• Sprinkle a little garam masala on top just before serving for a rich fragrance.
  
  

• Rest the Nihari for 10–15 minutes after cooking so the flavors settle.
  
  

• If the gravy is too thin, add more flour slurry and cook a bit longer.
  
  

• Use fresh beef shank or marrow bones for a richer texture.

FAQs about Beef Nihari

1. Can I make Nihari ahead of time?

Yes! Nihari tastes even better the next day because the spices blend beautifully. Keep it in an airtight container in the fridge and warm it up before serving.

2. Can Nihari be frozen?

Yes, you can freeze it in an airtight container for up to 2 weeks. Thaw and reheat before serving.

3. Can I make Chicken Nihari with this recipe?

Yes! Just replace beef with chicken and reduce cooking time to 45 minutes.

4. Why is my Nihari not thick?

Add extra flour slurry gradually while stirring and simmer for 10–15 more minutes.