Nihari Recipe: Slow-Cooked Pakistani Beef Stew

Nihari is a richly spiced, slow-cooked beef stew associated with Mughal-era cuisine in the Indian subcontinent and especially popular in Pakistan and northern India. Beef shank simmers with aromatic spices until tender, while flour thickens the broth; serve it hot with ginger, cilantro, green chile, and naan or another flatbread.

Ingredients

3 lb (1.36 kg) bone-in beef shank, cut into large pieces
3 tbsp (45 ml) neutral oil or ghee
2 medium yellow onions, thinly sliced, about 3 cups (300 g)
1 tbsp (15 g) finely chopped fresh ginger
1 tbsp (15 g) finely chopped garlic
8 cups (1.9 L) water, plus more if needed
2 tbsp (16 g) ground coriander
2 tsp (10 g) ground cumin
1½ tsp (4 g) Kashmiri chili powder or mild paprika
1 tsp (2 g) ground fennel
1 tsp (2 g) ground black pepper
½ tsp (1 g) ground turmeric
½ tsp (1 g) ground cinnamon
4 green cardamom pods, lightly crushed
4 whole cloves
1 black cardamom pod, lightly crushed (optional)
2 bay leaves
1½ tsp (8 g) fine salt, or to taste
¼ cup (30 g) all-purpose flour
½ cup (120 ml) cool water, for the flour slurry
2 tbsp (30 ml) lemon juice, plus wedges for serving
For garnish: 2 tbsp (10 g) julienned fresh ginger, ¼ cup (10 g) chopped cilantro, and 1–2 green chiles, thinly sliced

Instructions

Pat the beef dry. In a small bowl, mix the coriander, cumin, chili powder, fennel, black pepper, and turmeric. Keep the cinnamon, cardamom, cloves, and bay leaves nearby.
Heat the oil or ghee in a heavy 6-quart (5.7 L) pot over medium heat. Add the onions and cook for 12–15 minutes, stirring regularly, until deeply golden but not burnt. Transfer about one-third of the onions to a plate for garnish, if desired.
Add the ginger and garlic to the pot and stir for 30 seconds. Add the spice mixture, cinnamon, cardamom pods, cloves, bay leaves, and optional black cardamom. Stir for about 30 seconds, just until fragrant.
Add the beef and turn the pieces to coat them in the spiced onion mixture. Cook for 5 minutes, turning occasionally. Pour in 8 cups (1.9 L) water and add the salt. Scrape up any browned bits from the base of the pot.
Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and cook for about 3½–4 hours, turning the meat occasionally. Add hot water if the beef is not mostly submerged. It is ready when a fork goes into the meat easily and it begins to separate from the bone. Check a thick piece with a food thermometer: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest; for this stew, continue simmering until the meat is tender. Remove the bones and whole spices if you prefer, and break the beef into large bite-size pieces.
Whisk the flour with ½ cup (120 ml) cool water until smooth. Stir the slurry into the simmering broth in a slow stream. Simmer uncovered for 10–15 minutes, stirring often, until the broth is glossy and lightly thickened. If it becomes too thick, thin it with a little hot water; if too thin, simmer a few minutes longer.
Stir in the lemon juice. Taste and adjust the salt. Ladle the nihari into bowls and top with ginger, cilantro, green chile, and the reserved fried onions. Serve immediately.

Tips

Beef shank is ideal because its bone and connective tissue enrich the broth as it cooks. If unavailable, use bone-in beef short ribs or chuck; chuck may produce a less gelatin-rich broth, and boneless cuts may need less cooking time.
Kashmiri chili powder adds color with modest heat. Mild paprika is a convenient substitute; use cayenne only sparingly if you want more heat, since it is much hotter.
Keep the pot at a gentle simmer rather than a hard boil. Vigorous boiling can make the broth cloudy and the meat cook unevenly.
For a traditional, complex aroma, use whole spices and remove them before serving. If you cannot find black cardamom, omit it rather than replacing it with more green cardamom; its smoky flavor is distinct.

Serving Suggestions

Serve nihari in warmed bowls with naan, roti, or paratha for scooping up the thick broth. Put lemon wedges, extra sliced ginger, chopped cilantro, and green chile on the table so everyone can adjust the garnishes. A crisp onion salad or sliced cucumber makes a fresh contrast to the stew. Nihari is filling, so modest portions of rice or flatbread are usually enough alongside it.

Variations

For a richer version, replace 1 cup (240 ml) of the water with unsalted beef stock, keeping the total liquid the same. Stock can make the broth saltier, so season carefully. To make the stew hotter, add ¼–½ tsp (0.5–1 g) cayenne with the ground spices. For a less rich bowl, trim excess surface fat from the shank before cooking and skim fat from the broth before thickening. Regional and household versions differ in spice blends, thickness, and garnish; this recipe uses a practical whole-spice and ground-spice combination rather than claiming a single definitive style.

Storage and Reheating

Refrigerate leftover nihari within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. The broth may turn jelly-like when cold because of the shank’s gelatin; it loosens as it heats. For longer storage, freeze in airtight containers for up to 3 months and thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed, until the center reaches 165°F (74°C). Check with a food thermometer, and reheat only the portion you plan to serve.

Frequently Asked Questions

Can I make nihari without a pressure cooker?
Yes. This recipe is designed for a regular heavy pot, where a low simmer makes the beef tender over about 3½–4 hours. Keep the lid partly on and check occasionally that there is enough liquid.

Can I use boneless beef?
Yes. Use about 2½–3 lb (1.13–1.36 kg) boneless chuck or shank. It may cook faster and the broth may be less gelatinous, so begin checking for tenderness after about 2½ hours.

Can I prepare nihari a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it to 165°F (74°C) before serving. Chilling also makes it easier to remove some of the solidified surface fat if you want a less rich broth.

Why did my broth turn lumpy after adding flour?
The flour was likely added too quickly or without being whisked smooth. Make a lump-free slurry with cool water, then pour it in gradually while stirring the simmering broth. If small lumps remain, whisk the broth or strain it.

How can I tell when the beef is tender?
A fork should slide into the thickest pieces easily, and the meat should separate readily from the bone. Temperature confirms safe cooking, but tenderness takes longer than the minimum safe temperature in a stew like this.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).