| 1 kg beef shank or mutton (cut into large pieces) Meat | |
| 2 medium-sized, finely sliced Onions | |
| 2 tablespoons, grated Ginger | |
| 1 tablespoon, minced Garlic | |
| 2 medium-sized, chopped (optional) Tomatoes | |
| 2-3, chopped (for garnish) Green Chilies | |
| 1, cut into wedges (for serving) Lemon | |
| A handful (for garnish) Fresh Coriander | |
| 4-5 tablespoons Ghee or Oil | |
| 6-7 cups Water | |
| 2 tablespoons (for thickening) Wheat Flour: | |
| 2 tablespoons (optional, for tenderizing the meat) Yogurt | |
Nihari Spices |
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| Nihari Masala 2-3 tablespoons (or make your own with a blend of the following): | |
cumin powder 1 teaspoon |
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coriander powder 1 teaspoon |
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garam masala 1 teaspoon |
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red chili powder (adjust for heat) 1 teaspoon |
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turmeric powder 1/2 teaspoon |
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ginger powder 1 teaspoon |
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dried red chilies (optional) 4-5 |
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| 2 Bay Leaves | |
| 4-5 Cloves | |
| 1-inch piece Cinnamon Stick | |
| 3-4 Cardamom Pods | |
| 5-6 Black Peppercorns |
Nihari is a flavorful Pakistani stew made with slow-cooked beef or mutton, simmered in aromatic spices. The tender meat and thick, savory gravy are traditionally served with naan, paratha, or rice, making it a hearty comfort dish.
Nihari is a beloved and aromatic stew from Pakistan, renowned for its rich flavor and tender meat. Traditionally cooked with beef shank or mutton, Nihari is a slow-cooked dish, allowing the meat to absorb the spices and become incredibly soft and flavorful. The dish is a beautiful combination of meat, spices, and a creamy, savory gravy, making it a perfect comfort food for cold days or special occasions.
The base of Nihari is typically made by sautéing onions, ginger, and garlic in ghee (clarified butter), followed by a unique spice blend called Nihari masala, which includes cumin, coriander, garam masala, turmeric, red chili powder, and dried red chilies. The meat is then added to this base and simmered for hours, allowing the flavors to meld and the meat to become melt-in-your-mouth tender. In some versions, wheat flour is added to thicken the gravy, giving it a rich, smooth texture.
Once the meat is fully cooked and tender, the stew is garnished with fresh ginger, chopped green chilies, and cilantro. Nihari is traditionally served with naan, paratha, or steamed rice, accompanied by a side of lemon wedges to add a zesty freshness.
Often enjoyed as a hearty breakfast or special family meal, Nihari is a perfect representation of the deep, flavorful, and spiced cuisine of Pakistan. The slow-cooking method and blend of spices give it an irresistible aroma and depth of flavor that make it a true indulgence.
The nutritional content of Nihari can vary depending on the ingredients used and the portion size. Here’s an approximate breakdown for one serving of Nihari made with beef (about 1 cup):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350-450 kcal |
| Protein | 25-30 g |
| Fat | 20-30 g |
| Saturated Fat | 8-12 g |
| Carbohydrates | 10-15 g |
| Fiber | 2-4 g |
| Sugars | 2-3 g |
| Cholesterol | 70-100 mg |
| Sodium | 500-800 mg |
| Iron | 2-4 mg |
| Calcium | 40-60 mg |
| Vitamin C | 2-5 mg |
| Vitamin A | 100-200 IU |
Nihari is a protein-rich dish with healthy fats from the meat and ghee, but it can be high in calories and fat due to the slow-cooking method and use of ghee. It’s also a good source of iron and other essential minerals. If you’re looking for a lighter version, you can adjust the fat content by reducing ghee or using leaner cuts of meat.
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1
Done
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Prepare the MeatHeat 3 tablespoons of ghee or oil in a large pot (or pressure cooker) over medium heat. Add the cloves, cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute to release their aroma. Add the sliced onions and sauté until they turn golden brown. This step adds a lot of flavor to the dish. Add ginger and garlic, and cook for another 2 minutes. |
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2
Done
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Cook the MeatAdd the beef or mutton to the pot and brown the meat on all sides. Stir in the tomatoes (if using) and cook for 5-6 minutes until they soften. Add the Nihari masala (or your homemade spice mix), and cook for 2-3 minutes until the spices become fragrant. |
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3
Done
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Simmer the NihariPour in 6 cups of water and bring to a boil. Reduce the heat to low and simmer for about 2-3 hours, or until the meat is tender. (If using a pressure cooker, cook for 30-40 minutes on medium heat after the first whistle). During this time, the meat will become soft and the flavors will deepen. Keep checking the water level and add more if needed to maintain a stew-like consistency. |
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4
Done
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Thicken the SauceIn a small bowl, mix the wheat flour with a little water to make a smooth paste. Once the meat is cooked and tender, add the flour paste to the pot while stirring continuously to avoid lumps. Let the stew simmer for another 15-20 minutes, or until it thickens to a gravy consistency. |
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5
Done
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Final AdjustmentsTaste and adjust salt and spices. Add more chili powder or garam masala if needed. Garnish with fresh ginger juliennes, green chilies, and fresh coriander. |
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6
Done
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ServingServe the Nihari hot with naan, paratha, or steamed rice. Squeeze a wedge of lemon on top before eating for a burst of freshness. Enjoy your delicious Nihari—a rich and hearty stew perfect for a cozy meal! |
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