Beef Nihari
A Pakistani slow-cooked beef stew with toasted spices, rich stock, and a silky flour-thickened gravy, traditionally served with naan and garnishes.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipeNihari is a classic slow-cooked stew from the Mughal kitchens of North India that became especially associated with Pakistan, where beef nihari is a much-loved specialty. It is known for deeply spiced, tender meat and a glossy, lightly thickened gravy served with ginger, cilantro, green chiles, and lemon.
This version keeps to a traditional Pakistani style with beef shank, whole and ground spices, and an atta slurry to finish the stew. The long, gentle simmer matters more than high heat; if the pot starts boiling hard, lower the heat so the meat turns tender without the gravy becoming greasy or cloudy.
Ingredients
- 1/4 cup (60 ml) ghee or neutral oil
- 2 lb (900 g) beef shank or leg pieces, preferably bone-in
- 1 tbsp (9 g) all-purpose flour
- 2 tsp (12 g) kosher salt, plus more to taste
- 1 tsp (2 g) Kashmiri red chili powder or mild paprika
- 1/2 tsp (1 g) hot red chili powder, optional
- 1/2 tsp (1.5 g) ground turmeric
- 2 tbsp (16 g) ground coriander
- 2 tsp (5 g) ground cumin
- 1 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground mace
- 4 whole green cardamom pods
- 4 whole cloves
- 1 black cardamom pod
- 1 small piece cinnamon stick
- 1 bay leaf
- 1 tbsp (15 g) ginger-garlic paste
- 6 cups (1.4 L) water, plus more as needed
- 3 tbsp (24 g) whole wheat flour (atta) or all-purpose flour
- 1/4 cup (15 g) chopped cilantro, for garnish
- 1 tbsp (6 g) julienned fresh ginger, for garnish
- 1-2 green chiles, thinly sliced, for garnish
- lemon wedges, for serving
- naan, for serving
Instructions
- 1
Heat the ghee in a heavy pot or Dutch oven over medium-high heat. Add the beef and sear for 6-8 minutes, turning occasionally, until the pieces are browned in spots and the bottom of the pot has started to pick up color.
- 2
Lower the heat to medium. Sprinkle in the flour and cook for 1 minute, stirring, until it lightly toasts and coats the meat without burning.
- 3
Add the salt, Kashmiri chili powder, hot chili powder if using, turmeric, coriander, cumin, black pepper, nutmeg, mace, green cardamom, cloves, black cardamom, cinnamon, and bay leaf. Stir for 30-60 seconds until fragrant and the spices darken slightly.
- 4
Add the ginger-garlic paste and cook for 1 minute, stirring constantly, until the raw smell fades. Pour in the water and scrape up any browned bits from the bottom of the pot.
- 5
Bring to a gentle boil over medium heat, then reduce to low and cover partially. Simmer for 3 1/2 to 4 hours, stirring every 30-40 minutes, until the beef is very tender and the marrow and connective tissue have enriched the broth; add a splash of water if the liquid reduces too quickly.
- 6
When the meat is tender, whisk the whole wheat flour with 1/3 cup (80 ml) water in a small bowl until smooth. Pour the slurry into the pot while stirring to prevent lumps.
- 7
Simmer uncovered over low heat for 20-25 minutes, stirring occasionally, until the gravy is silky, lightly thickened, and the fat begins to rise in small droplets around the edges. Taste and adjust the salt if needed.
- 8
Let the nihari rest off the heat for 10 minutes so the surface fat settles and the gravy relaxes slightly. Serve hot with cilantro, ginger, green chiles, lemon wedges, and naan.
Tips for the Best Beef Nihari
- Use beef shank, foreshank, or leg pieces with bone if possible; the collagen and marrow give nihari its characteristic body.
- Kashmiri chili powder adds color with moderate heat. If you only have standard chili powder, use a little less and add paprika for color.
- Keep the stew at a very gentle simmer, not a rolling boil. Fast boiling can toughen the meat and make the gravy greasy.
- If the gravy is too thin after thickening, simmer it uncovered a little longer. If it gets too thick, loosen it with hot water 1/4 cup (60 ml) at a time.
- You can make nihari a day ahead; the flavor improves overnight. Reheat gently and add a little water if the gravy tightens in the fridge.
Storage and Reheating
Cool and refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water as needed to loosen the gravy.
Frequently Asked Questions
What cut of beef is best for nihari?
Beef shank is the classic choice because it has bone, connective tissue, and marrow that give the stew its rich texture. Beef leg pieces also work well if they include some bone.
Can I make nihari in a pressure cooker?
Yes. Cook the spiced beef with the water under pressure for about 45-50 minutes, then let the pressure release naturally and simmer after adding the flour slurry until the gravy thickens.
Is nihari very spicy?
Traditional nihari is warmly spiced and can range from mild to fairly hot. Most of the color comes from Kashmiri chili powder, so you can control the heat by adjusting the hot red chili powder.
Why is my nihari not thickening?
It usually needs either a little more simmering time after the slurry is added or slightly more flour slurry. Make sure the slurry is smooth before adding it, then simmer until the gravy turns silky and lightly coats a spoon.
Quick Info
Prep Time
20 min
Cook Time
280 min
Servings
4
Difficulty
Hard
Nutrition Facts
Per serving (estimated)
