Authentic Pakistani Nihari Recipe: A Traditional Delight

Ingredients

  • 500 grams of Beef Shank
  • 2 tbsp of Ginger Garlic Paste
  • 3 tbsp of Wheat Flour (optional, for thickening)
  • 2 cups of Cooking Oil
  • 2 large Onions, finely sliced
  • 1 tbsp of Fennel Seeds
  • 2 tbsp of Coriander Seeds
  • 1/2 tsp of Turmeric Powder
  • 1 tbsp of Red Chilli Powder
  • 2 tbsp of Nihari Masala
  • Salt to taste
  • 4 cups of Water
  • 1 inch of Ginger stick, cut into fine juliennes
  • Fresh Lemon Juice from 1 Lemon
  • Freshly chopped Coriander Leaves for garnish
  • Freshly chopped Mint Leaves for garnish
  • 2-3 Green Chillies, finely sliced for garnish

Steps and instructions

  1. Heat 1 cup of oil in a large pot over medium heat. Add the beef shank and ginger garlic paste. Cook until the beef is browned on all sides. Remove the beef from the pot and set aside.
  2. In the same pot, add the remaining oil and the sliced onions. Cook until the onions are golden brown. Remove half of the fried onions for garnish later.
  3. In a dry pan, roast the fennel seeds and coriander seeds until aromatic. Grind them into a powder and add to the pot.
  4. Add the turmeric powder, red chilli powder, nihari masala, and salt to the pot. Stir well to combine with the onions and spices.
  5. Return the beef to the pot and add water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 4-6 hours.
  6. If using wheat flour for thickening, mix it with a little water to make a smooth paste. Add this paste to the pot and stir well. Continue to simmer for another 30 minutes.
  7. Check the seasoning and adjust the salt if necessary. Turn off the heat.
  8. Before serving, garnish the nihari with the reserved fried onions, ginger juliennes, freshly chopped coriander leaves, mint leaves, and sliced green chillies. Drizzle with fresh lemon juice. Serve hot with naan bread or rice.

Tools for making

Recipe variations

  • Chicken Nihari: Substitute beef shank with chicken pieces like drumsticks or bone-in thighs for a chicken variation.
  • Lamb Nihari: Replace beef shank with lamb shank or stewing lamb for a different flavor profile.
  • Vegetable Nihari: Skip the meat altogether and use a mix of vegetables like carrots, potatoes, and peas for a vegetarian version.
  • Goat Nihari: Instead of beef, use goat meat for a more robust and intense flavor.
  • Whole Wheat Nihari: Substitute the wheat flour with whole wheat flour for a healthier option.
  • Gluten-Free Nihari: Replace the wheat flour with a gluten-free flour like rice flour or cornstarch to make it gluten-free.
  • Spicy Nihari: Increase the amount of red chilli powder or add more green chillies for a spicier kick.
  • Low-Fat Nihari: Trim excess fat from the meat before cooking and use minimal oil for a lighter version.
  • Slow Cooker Nihari: Cook the nihari in a slow cooker on low heat for 6-8 hours for a convenient and hands-off approach.
  • Extra Rich Nihari: Stir in some ghee (clarified butter) or cream towards the end of cooking to make the gravy extra rich and creamy.

Recipe overview

Nihari is a traditional Indian and Pakistani dish that is often served for breakfast on special occasions, but it's hearty enough to enjoy any time of day. This slow-cooked stew is made with tender beef shank, a flavorful blend of spices, and is often garnished with vibrant toppings like fried onions, fresh herbs, and ginger. It's a comforting, spicy, and aromatic dish that's sure to impress. This recipe takes some time to prepare, due to the slow-cooking process that allows the flavors to fully develop, but the end result is well worth the wait. Serve Nihari hot with naan bread or rice for a satisfying meal.

Common questions

  1. What cut of beef should I use for Nihari? Beef shank is the ideal cut for Nihari due to its tenderness and flavor.
  2. Can I use boneless beef instead of beef shank? While beef shank is recommended for the best results, you can use boneless beef as a substitute if desired.
  3. What is Nihari Masala? Nihari Masala is a blend of various spices including cumin, cinnamon, cloves, cardamom, and nutmeg. It adds a unique flavor to the dish. You can find ready-made Nihari Masala in stores or make your own by grinding these spices together.
  4. Can I make Nihari without wheat flour? Yes, wheat flour is optional and used for thickening the gravy. If you prefer a thinner consistency, you can skip adding wheat flour.
  5. Can I cook Nihari in a pressure cooker? Yes, you can use a pressure cooker to reduce the cooking time. Follow the same steps, but adjust the cooking time according to your pressure cooker's instructions.
  6. Can I make Nihari in advance? Nihari tastes even better when made in advance as the flavors have time to develop. You can refrigerate it for up to 2-3 days and reheat before serving.
  7. What can I serve with Nihari? Nihari is traditionally served with naan bread or rice. You can also enjoy it with roti or any bread of your choice.

Serving dishes and utensils

  • Large Pot - A large pot is needed to cook the nihari.
  • Grinder - A grinder is required to grind the fennel seeds and coriander seeds into a powder.
  • Pan - A pan is needed to dry roast the seeds.
  • Serving Bowls - Bowls are necessary for serving the nihari.
  • Spoons - Various spoons are needed for stirring, serving, and tasting the dish.
  • Plates - Plates are required for serving the nihari with naan bread or rice.
  • Knife - A knife is needed for cutting the ginger stick into juliennes.
  • Lemon Squeezer - A lemon squeezer can be used to extract fresh lemon juice.
  • Chopping Board - A chopping board is necessary for chopping the coriander leaves and mint leaves.

Origin stories

Nihari has its roots deeply planted in the royal kitchens of the Awadh region of India. The word 'Nihari' stems from the Arabic word 'Nahar', meaning 'day', which indicates that this dish was typically cooked overnight in large quantities after the evening prayers and then served to the kings and nobility in the breakfast the next day. This slow-cooked delight, with its tantalizing blend of spices, used to be a favourite among the Nawabs of Lucknow who preferred to start their day with something warm and invigorating. As the sun rose, so did the aromas from the royal kitchens, wafting through the palaces, promising a hearty and fulfilling beginning to their day. The tradition of slow cooking the meat not only tenderizes it but also allows it to absorb the flavors of the myriad of spices, making Nihari a dish fit for the kings, yet beloved by the masses.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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