Nihari is a classic Pakistani curry made with tender slow-cooked meat in a warm and flavorful curry, best served with a side of naan.
Nihari is probably the most beloved dish in Pakistan. Nihari is even considered by many the national dish of Pakistan!
Indian and Pakistani cuisine often overlap due to their history. But Nihari is typically found on menus in Pakistani restaurants which tend to be heavier in meat.
Slow Cooked, Tender Beef Nihari
Nihari is a stew or curry that is made with slow-cooked beef. The longer it cooks, the better it tastes. In fact, you should make it a day ahead of serving it, as the meat and the spices really meld into a delicious dish.
While Nihari is not particularly a difficult dish to make, it is a labor of love. A good nihari takes time. The meat should fall off the bone tender, and the spices are infused into the meat while it is being cooked. The longer it simmers, the more flavorful the curry and the meat.
Pakistani Meat Dishes You’ll Love
If you’re looking for more classic Pakistani curry dishes, here are some of our favorites:
- Korma: Chicken braised in a Yogurt sauce
- Haleem: Pakistani Meat & Grain Porridge
- Chicken Ka Salan: Pakistani Chicken Curry Recipe
- Kofta Curry: Pakistani Beef Meatball Curry
- Kata Kat: Pakistani Meat Stir fry
Nihari Ingredients
- Beef Shank, with bones – for best results we highly recommend using bone-in beef shanks. It really flavors the curry.
- Oil – any neutral oil is good for this recipe. we typically use canola or vegetable.
- Fried Onions – you can make your own fried onions, or use store-bought. If using store-bought fried onions, try to use a brand that does not use flour to coat the onions, like the Nawabi brand found on Amazon.
- Atta or Flour – Typically, atta or whole wheat durum flour is used to make the slurry to thicken the curry. You can swap with all-purpose flour if that’s all you have on hand.
- Ginger Paste – crushed ginger can be used instead of the ginger paste.
- Nihari Masala – The masala or spice blend is made with a long list of spices. Don’t let that intimidate you. We highly recommend roasting the spices fresh. However, If you prefer you can use a pre-made spice mix like Shan’s Nihari Masala.
How to make Nihari?
Nihari Masala
To make the Nihari masala, roast all the spices and grind them into powder.
You can either roast them on the stove-top or in the microwave in 30-second increments, making sure the spices do not burn. The spices are ready when they are fragrant.
Nihari Curry
Once the spices are ready, there is minimal work involved.
In a large pot on medium-high heat, add oil and the meat. Sear meat until it is browned on the outside.
Add the ginger paste and cook for a few minutes. Add the ground nihari masala and mix well.
Next, add 4 cups of water and simmer on low-medium heat until the meat is tender. Check on the meat every 30 minutes; it can take 1-2 hours, depending on the meat. If needed, add more water.
Once the meat is tender, add the fried onion, turn the heat to low.
Make a slurry
Add the flour with 1/2 cup water to a small bowl. Mix together to make a smooth paste.
Add the slurry to the meat curry and keep mixing so there are no lumps.
Continue to cook on low heat for at least 20 minutes. If you have more time, cook on low heat for up to 1-2 hours.
Once ready to serve, garnish with julienne ginger, sliced green chili, and lemon wedges. Serve with tandoori roti or naan.
More about Nihari
The best meat to use for nihari is beef shanks with bones. Using meat with bones really enhances the flavor of the curry.
Nihari is made with tender, meat cut such as beef shanks. Paya is typically made with beef or lamb feet
Tips and Serving Suggestions
- Nihari often tastes best the next day! We highly recommend making it a day before you serve it so the flavors really have a chance to infuse into the meat.
- Nihari can be stored in the fridge for 4-5 days.
Nihari is a complete meal, typically served alongside tandoori naan or sheermal and garnishes on the side such as lemon and ginger.
If you are having people over for a dinner party or dawaat, here are some appetizers you can serve alongside the Nihari. Here are some of our favorites:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Nihari
Ingredients
- 2 lbs Beef Shank with bones
- 1 cup Oil
- 1 cup fried onion
- 1 cup atta/flour
- 2 teaspoon Ginger paste
- Salt as per taste
Garnish
- 1 Lemon cut into wedges
- Ginger julienne
- 1 green chili sliced
Nihari Masala
- 7-8 Bay Leaves
- ⅔ Nutmeg
- ¾ tablespoon Black peppercorn
- 2 inch cinnamon
- 2 flowers Mace /Javantri
- 2 tablespoons Fennel seeds
- 4 Black Cardamom
- 1 tablespoon Cloves, approx 30
- 1 Teaspoon Cumin
- 1 Teaspoon Black salt powder
- 1 Tablespoon Dry Ginger powder
- 1 Teaspoon Red chilli powder
- 1 Teaspoon Paprika/deghi Mirchi for color
- 2 Teaspoon Coriander powder
Instructions
Nihari Masala
- Roast all the ingredients and grind them into powder.
Nihari Curry
- In a large pot on medium-high heat, add oil and the meat. Sear meat until it is browned on the outside.
- Add the ginger paste and cook for a few minutes. Add the ground nihari masala and mix well. Next, add 4 cups of water and simmer on low-medium heat until the meat is tender. Check on the meat every 30 minutes; it can take 1-2 hours, depending on the meat.
- If needed, add more water.
- Once the meat is tender, add the fried onion, turn the heat to low.
- Make a slurry – Add the flour and 1/2 cup water to a bowl.
- Add the slurry and keep mixing so there are no lumps.
- Continue to look on low heat for at least 20 minutes. If you have more time, cook on low heat for up to 1-2 hours.
- Once ready to serve, garnish with julienne ginger and lemon wedges.
- Serve with tandoori roti or naan.