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Dinner Meals Cooking Time : 5 hours 30 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Authentic Pakistan Nihari Recipe | raditional Slow-Cooked Beef Stew

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Pakistan Nihari is one of the country's most iconic and cherished dishes, featuring tender beef slow-cooked in a rich, aromatic gravy infused with traditional spices. Originally prepared as a royal breakfast during the Mughal era, Nihari has become a beloved comfort food enjoyed across Pakistan, especially in cities like Lahore, Karachi, and Islamabad. It is commonly served with fresh naan or tandoori roti and garnished generously with ginger, cilantro, green chilies, and lemon wedges.

The dish is made by slowly simmering beef shank or beef stew meat with onions, garlic, ginger, and a fragrant blend of spices including fennel, cumin, coriander, cinnamon, cloves, cardamom, and nutmeg. A small amount of flour is added to create Nihari's signature thick, silky gravy. The long cooking process allows the meat to become incredibly tender while developing deep, complex flavors that make this dish truly unforgettable.

Perfect for family gatherings, festive occasions, or a hearty weekend meal, Authentic Pakistan Nihari is a classic recipe that showcases the rich culinary heritage of Pakistani cuisine.

Cooking Method

Heat the ghee in a large heavy-bottomed pot over medium heat.
Add the sliced onions and cook until deep golden brown.
Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
Add the beef and bones, then cook until lightly browned on all sides.
Add all the Nihari spices and stir well to coat the meat evenly.
Pour in the water or beef stock and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 4–5 hours, stirring occasionally, until the beef is fall-apart tender.
Mix the flour with water to make a smooth slurry, then gradually stir it into the stew. Simmer for another 20–30 minutes until the gravy becomes thick and silky.
Taste and adjust the seasoning if needed.
Serve hot with naan or tandoori roti, garnished with fresh ginger, cilantro, green chilies, and lemon wedges.

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Beef shank or beef stew meat – 2 lb (900 g) , Beef bones wit marrow – 1 lb (450 g) (optional for richer flavhor) , Ghee or vegetable , oil – ¼ cup (60 ml) Onions – 2 large, thinly sliced

Garlic – 8 cloves, minced , Fresh ginger – 2 tablespoons, minced , Water or beef stock – 8 cups (2 liters)

Nihari Spice Mix : Ground black pepper – 1 teaspoon Cinnamon stick – 1 Green cardamom pods – 4 Whole cloves – 5 Bay leaves – 2 Salt – 2 teaspoons, or to taste

Nihari Spice Mix : Turmeric powder – 1 teaspoon , Garam masala – 2 teaspoons , Paprika – 1 teaspoon

Nihari Spice Mix : Coriander powder – 2 tablespoons Fennel powder – 2 teaspoons , Cumin powder – 2 teaspoons , Red chili powder – 2 teaspoons

Garnish : Fresh ginger – julienned , Fresh cilantro – chopped , Green chilies – sliced , Lemon wedges

Thickening Slurry : All-purpose flour – ¼ cup (30 g) , Water – ½ cup (120 ml)

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