Authentic Pakistani Nihari with Naan and Cooling Raita
Rich, slow-cooked Pakistani nihari is loaded with tender beef, fragrant spices, crispy fried onions, fresh cilantro, and ginger. Served with naan and raita, this comforting curry is perfect for a cozy, flavor-packed meal.
Ingredients
- 2 lbs beef shank or stew meat, cut into chunks
- 4 cups water
- 1/4 cup ghee or cooking oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1/2 teaspoon fennel seeds
- Fresh cilantro, chopped for garnish
- Fresh ginger, julienned for garnish
- Fried onions for garnish
- 4 naan breads
- 1 cup yogurt
- 1/2 cucumber, grated
- 1 tablespoon mint leaves, chopped
- Salt to taste
Instructions
- 1
In a large pot, heat ghee or oil over medium heat. Add sliced onions and cook until golden brown.
- 2
Add minced garlic and ginger, sauté for an additional 2 minutes.
- 3
Stir in the beef chunks, salt, black pepper, red chili powder, turmeric, coriander, and cumin. Cook until the beef is browned.
- 4
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 6-8 hours, until the beef is tender.
- 5
Once the meat is cooked, add garam masala and fennel seeds. Simmer uncovered for another 30 minutes to thicken the gravy.
- 6
For the raita, mix yogurt, grated cucumber, mint, and salt in a bowl. Adjust seasoning to taste.
- 7
Serve the nihari hot, garnished with fresh cilantro, julienned ginger, and crispy fried onions, alongside naan and cooling raita.
Quick Info
Prep Time
30 min
Cook Time
480 min
Servings
4
Difficulty
Hard
Nutrition Facts
Per serving
