Nihari
Pakistani slow-cooked beef shank stew — the legendary breakfast dish of Old Lahore and Karachi. Beef bones and meat simmered for 6+ hours in a complex spice blend, served with ginger slices, lemon, and fresh chilies. Once tasted, never forgotten.
Prep Time
17 min
Cook Time
29 min
Servings
2
Calories
487 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Beef200 g
- Bone½
- Nihari Masala½
- Fennel Seeds½
- Ginger Powder½
- Onion½ medium
- Ginger½ tsp
- Garlic1 ½ cloves
- Flour1 cups
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Beef200 g
- Bone0.5
- Nihari Masala0.5
- Fennel Seeds0.5
- Ginger Powder0.5
- Onion0.5 medium
- Ginger0.5 tsp
- Garlic1.5 cloves
- Flour1 cups
Instructions
- 1
Make the nihari masala (or use store-bought): blend 1 tablespoon fennel seeds, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon black pepper, 4 cardamoms, 4 cloves, 2 dried bay leaves, 1-inch cinnamon, ½ teaspoon nutmeg, ½ teaspoon mace, 1 star anise. Grind to a fine powder.
- 2
Heat 1 cup of ghee (yes, that much) in a large heavy pot over medium-high. Add 3 sliced onions and cook 12 minutes until deeply golden brown. Set aside half for garnish.
- 3
Add 3 lb of beef shank (bone-in is essential for the marrow), 2 tablespoons ginger-garlic paste. Stir 5 minutes. Add 3 tablespoons of the nihari masala, 1 tablespoon red chili powder, 2 teaspoons salt.
- 4
Add 8 cups of water. Bring to a boil. Lower heat to absolute minimum, cover, and simmer for 6 hours. Don't lift the lid. The slow cook is what gives nihari its signature depth.
- 5
In the last 30 minutes, make a slurry: whisk ½ cup of whole wheat flour with 1 cup of cold water. Pour into the simmering nihari, stirring constantly. This thickens the gravy to the characteristic glossy consistency.
- 6
Serve in bowls topped with: reserved fried onions, fresh ginger matchsticks (essential), green chili slices, lemon wedges, chopped cilantro. Eat with naan. Best with hot chai on the side.
Watch how to make Nihari
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💡 Expert Tips
- 1.Bone-in shank only. The marrow and connective tissue are what give nihari its signature richness. Boneless cuts won't deliver.
- 2.Don't skimp on ghee. 1 cup sounds like a lot but it's necessary. Nihari is meant to be unctuous.
- 3.6-hour minimum. Restaurants simmer overnight (12+ hours). At home, 6 hours is the floor. The slow cook is what transforms tough shank into silky meat.
- 4.Flour slurry is the secret. Whisking flour into cold water and pouring into the simmering pot thickens the gravy without lumps. Skipping = watery nihari.
🔬 Why It Works
Nihari is the masterclass in slow cooking — 6+ hours transforms tough beef shank into meltingly tender meat, while the connective tissue and bones contribute body to the gravy. The complex spice blend (warm Mughlai spices) develops over time. The flour slurry thickens the gravy to the characteristic glossy consistency. The garnishes (ginger, lemon, chili, fried onions) are essential — they're not just decoration but contribute the bright sharp flavors that balance the rich gravy.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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