Nihari (Slow-Cooked Spiced Meat Stew) Recipe – Pakistani Special
This Nihari recipe is a traditional Pakistani slow-cooked stew featuring tender beef or mutton simmered with aromatic spices and bone marrow. Rich, flavorful, and deeply comforting, Nihari is a celebrated dish for special breakfasts or festive occasions. Served hot with naan, paratha, or basmati rice, it combines warm spices and hearty meat for a truly indulgent culinary experience.
- Prep Time20 min
- Cook Time5 hr
- Total Time5 hr 20 min
Meat & Base:
- 1 kg beef shank or mutton (bone-in, preferably with marrow)
- 1/2 cup oil or ghee
- 1 onion, thinly sliced
- 2 tbsp ginger-garlic paste
- 6–7 cups water
Nihari Spice Mix:
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp fennel powder
- 1 tsp paprika or Kashmiri red chili
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
- Salt to taste
Thickening Slurry:
- 2 tbsp whole wheat flour (atta) or all-purpose flour
- 3–4 tbsp water (to make a smooth paste)
For Garnish:
- Julienned ginger
- Sliced green chilies
- Fresh coriander leaves
- Lemon wedges
- Fried onions (optional)
Sear the Meat:
Heat oil/ghee in a large pot.
Fry sliced onions until golden brown. Remove half for garnish.
Add meat and sear for 5–7 minutes.
Add ginger-garlic paste and cook until the raw smell disappears.
Add Spices & Simmer:
Add all the Nihari spices and mix well to coat the meat.
Pour in water. Bring to a boil, then reduce to a very low simmer.
Cover and cook for 4–6 hours (or 45 mins in a pressure cooker) until meat is fall-off-the-bone tender.
Thicken the Gravy:
Mix flour with water into a smooth slurry.
Slowly stir into the stew and simmer for another 15–20 minutes until thickened.
Adjust salt and spice to taste.
Serve:
Ladle Nihari into bowls.
Garnish generously with ginger, green chilies, fried onions, and fresh coriander.
Serve hot with naan, kulcha, or basmati rice.
Recipe Notes :
Overnight Flavor: Simmering overnight deepens the richness and intensifies the aroma.
Shortcut: Use high-quality store-bought Nihari masala for convenience without compromising taste.
Garnish Matters: Top with julienned ginger, green chilies, fried onions, and fresh coriander for authentic presentation.
Bone Marrow Tip: Add a piece of marrow (nalli) for a richer, traditional flavor.
Serving Suggestion: Pair with naan, kulcha, or steamed basmati rice for a hearty meal.
