by Nihari is a slow-cooked beef or mutton stew made with marrow bones, wheat flour, and a special spice blend called Nihari Masala.
The word “Nihari” comes from the Arabic Nahar (morning), as it was traditionally eaten early in the day after long overnight cooking. Its rich gravy, tender meat, and aromatic spices make it one of the most beloved dishes in Pakistan.
Nihari is not just a dish; it’s an emotion deeply rooted in South Asian culture, especially in Pakistan. Traditionally cooked overnight, this slow-simmered meat curry is famous for its silky texture, deep spices, and soul-warming richness. From Lahori streets to family daawats, nihari proudly holds the crown as a royal breakfast and celebratory meal.
Ingredients & Quantity Table (Serves 6–8)
| Ingredient | Quantity |
|---|---|
| Beef shank | 1.5 kg |
| Marrow bones (nalli) | 3–4 pieces |
| Onions (thinly sliced) | 3 large |
| Ginger-garlic paste | 4 tbsp |
| Nihari masala | 4 tbsp |
| Red chili powder | 1–2 tsp (to taste) |
| Turmeric powder | 1 tsp |
| Salt | To taste |
| Wheat flour | 4 tbsp |
| Oil or ghee | 1 cup |
| Water | 10–12 cups |
| Ginger (julienned) | 2 tbsp |
| Green chilies (slit) | 4–6 |
| Fresh coriander | ½ cup |
| Lemon wedges | As needed |
Step-by-Step Recipe
1) Prepare the Base
Heat oil or ghee in a heavy-bottomed pot. Add sliced onions and fry on medium heat until deep golden brown. This step is crucial for nihari’s color and flavor.
2) Add Aromatics
Add ginger-garlic paste and sauté until fragrant and oil separates.
3) Spice It Right
Lower the heat and add nihari masala, turmeric, red chili powder, and salt. Stir continuously to avoid burning.
4) Add Meat & Bones
Add beef and marrow bones. Cook on high heat for 8–10 minutes, stirring until meat changes color and absorbs spices.
5) Slow Cooking Begins
Add water, bring to a boil, then cover and cook on very low heat for 3–4 hours, stirring occasionally. The longer it cooks, the richer the nihari.
6)Thicken the Gravy
Mix wheat flour with water to make a smooth slurry. Slowly add it to the pot while stirring continuously to avoid lumps. Cook another 20–30 minutes.
7)Final Touch
Adjust salt and spice. Add ginger juliennes and green chilies. Simmer for 10 minutes.
Pro Tips for Perfect Nihari
- Use bone-in meat for maximum flavor
- Slow cooking is non-negotiable—patience = perfection
- Always stir after adding flour slurry
- Ghee gives authentic restaurant-style taste
- Rest nihari for 30 minutes before serving for better consistency
Common Mistakes to Avoid
- Cooking on high heat throughout
- Adding flour directly without slurry
- Using lean meat only
- Skipping marrow bones
- Over-spicing early (flavors intensify over time)
Serving Suggestions
- Serve hot with naan, khameeri roti, or kulcha
- Garnish generously with ginger, coriander, green chilies
- Add lemon juice just before eating
- Pair with khatta salad or pickled onions
Occasions to Serve Nihari
- Weekend family breakfasts
- Eid mornings
- Wedding daawats
- Special guests & celebrations
- Winter comfort meals
Benefits of Key Ingredients
-Beef & Bones
- Rich in protein
- Supports muscle strength
- Bone marrow boosts immunity
-Spices
- Aid digestion
- Improve blood circulation
- Anti-inflammatory properties
-Ginger & Garlic
- Strengthen immune system
- Reduce inflammation
- Improve gut health
-Wheat Flour
- Adds thickness naturally
- Provides sustained energy
For a more proper recipe do check out the link below:
https://share.google/PCzWgrPJ0bZDaScrm
Tags
#NihariRecipe
#PakistaniFood
#TraditionalNihari
#BeefNihari
#DesiCuisine
#SlowCookedFood
#RoyalPakistaniDish
#ComfortFood
#AuthenticNihari
