Site Overlay

Authentic Nihari (The Best)

Jump to Recipe   Print Recipe

Vaquas – Voila! Behold, here is my Authentic Nihari recipe, a safe-guarded staple of my family. I have eaten myriad types of Nihari in my life, but I firmly believe that Delhi-wali Nihari possesses an irreplaceable virtue. From the texture to its taste, everything meshes together perfectly; it goes without question that this recipe has been the most highly requested one. Typically, people aren’t able to properly balance this combination of taste and texture. However, in today’s recipe, I will walk you through the key ingredients and steps that will help you achieve this very balance. Especially given the quickly-approaching Eid holiday, buckle in and take note as we journey through this flavorful recipe!

NIHARI SHOT BURRY

WHAT IS NIHARI?

Nihari is a South Asian beef stew, and is an unquestionable South Asian staple revered all over the subcontinent. The rich, brothy dish is a conglomeration of flavorful spices, tender meat, carefully placed cilantro, and a medley of other garnishes. It is typically eaten with naan bread, and my personal favorite for the choice of meat is beef, though it can also be made with goat, lamb, and, less commonly, with chicken.

SIDE SHOT NIHARI

WHY IS NIHARI CALLED NIHARI?

The word Nihari originated from the arabic word Nahaar, which means morning. The dish was eaten by Mughals, and in the early and mid-20th century it was only available in the morning. It’s a notoriously heavy dish, so people would eat the dish in the morning so that they could digest it the rest of the day. As we entered the 21st century, Nihari slowly edged its way into becoming an evening time meal. My paternal grandfather-in-law used to say, “Subha sham Nihari na rahay ga ghum na rahay bemari.” which means “Give me Nihari in the morning and evening, and neither sorrows nor sickness will remain.”  It goes without saying that he was enamored of this dish, but this is simply a testament to the widespread consumption and appreciation for the dish.

FLATLAY NIHARI

KEY INGREDIENTS FOR AUTHENTIC NIHARI

These ingredients are cornerstones of this generations-passed Nihari recipe, and, even if you choose to follow a different Nihari recipe (though after tasting this you won’t need to!), I encourage you to make sure the recipe includes all of these irreplaceable ingredients.

Sonth (ginger powder)- Even though ginger powder doesn’t go in a lot of dishes, it’s a must-have for Nihari!

Citric Acid This gives a mild tangy kick to the Nihari. 

Peepli (long pepper) – Peepli gives a unique kick to Nihari. Very essential ingredient.

Shahi Zeera (caraway seeds)- Another essential ingredient 

NIHARI INGREDIENTS SHOT

HOW TO MAKE AUTHENTIC NAHARI MASALA?

  • 1 stick Cinnamon Stick
  • 2 pieces Javitri (Mace)
  • 1/3 piece Nutmeg
  • 4 Black Cardamom
  • 10 Green Cardamom
  • 15 Whole Cloves
  • 2 tsp Cumin Seeds
  • 1 tsp Shahi Zeera (Caraway seeds)
  • 8 Bay Leaves
  • 1 tsp Black peppercorns
  • 2 tsp Coriander seeds
  • 3 tsp Saunf (fennel seeds)
  • 4 Long dried red pepper

POWDER MASALA (THIS DOES NOT GO IN DRY ROASTING  PROCESS) 

  • 2 tsp red chili powder
  • 2 tsp salt
  • ½ tsp turmeric powder
  • 1 tsp anardana powder (dry pomegranate seeds)
  • 1 tsp sonth (ginger powder)
  • ¼ tsp citric acid

In a fry pan, on low heat, lightly dry roast nutmeg, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinnamon stick, 10 cloves, black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds for 30 seconds until you smell their fragrance. Cool it down for 10 minutes. Grind the masala in a grinder until it’s powder form. Now mix in the red chili powder, turmeric powder, sonth, anardana powder,and salt.

NIHARI MASALA PICTURE

THE PERFECT QUANTITY OF ONION IN NIHARI

The quantity of onion is very important to the Nihari. If you take 1 full medium onion you won’t get that authentic taste and your gravy to your Nihari will be on the sweeter side. To get the perfect Nihari you only need ½ onion.

THE FINAL SHOT OF NIHARI BEFORE THE GARNISH

WHICH CUT OF MEAT IS USED FOR AUTHENTIC NIHARI?

My family has, for generations, been using beef shank; it is very tender and allows for the quintessential Raisha — strands of meat must be found for a truly authentic nihari.

ATTA FLOUR ACTION SHOT

TIPS ON MAKING THE PERFECT NIHARI

  • Even though every ingredient in this recipe is important, if you don’t have the key ones it won’t taste perfect.
  • When making Nihari always boil the water in the Instant Pot before adding the meat. It will help get rid of the smell in the beef.
  • Don’t throw away the water that’s in the IP, you’re going to use the same water when adding the atta.
  • Crush the peepli before adding to your Nihari.
  • After adding the atta, bring everything to a boil or your Nihari will taste raw. 
  • Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn’t be any lumps. 

GROUNDED PEEPLI SHOT

HOW TO MAKE AUTHENTIC NIHARI?

Instant Pot Step

  • In the Instant pot, on sauté mode, boil 3 cups of water.
  • Next add 4 tbsp ginger garlic paste and mix well.
  • Now add 4 tbsp of masala that you made earlier.
  • Add the beef shank and mix well.
  • Close the lid and click pressure for 50 minutes. (50 minutes for my IP, yours may differ; It needs to be 95% done.)
  • Release the steam, and open the lid of the IP.
Nihari Gravy
  • In a large pot, on medium heat, sauté one full onion until it’s golden brown.
  • Take half out set it aside to use for garnish.
  • Now to the ½ golden brown onion, add 4 green cardamom, 4 cloves, 8 black peppercorns, and mix well.
  • Next add only the beef, make sure you don’t take the water out of the IP. Set IP aside for now.
  • Now add 2 tbsp ginger garlic paste and mix well.
  • Now add the 2 tbsp of nihari masala that you made earlier.
  • Mix well now and turn the stove to low.
  • Now add atta to the stock in the IP.
  • Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn’t be any lumps.
  • Now add the atta mixture to the pot on the stove, and turn the stove to high to medium heat .
  • Mix well.
  • Wait until it comes to a boil (This is a very important step or your atta will taste raw.)
  • Now turn the heat to medium again.
  • Now crush the peppli and add to the nihari.
  • Mix everything well let it cook for 3-5 minutes.
  • Add salt according to your taste and mix well.
  • Cover the lid and turn the stove to medium to low heat and let it cook for 15-20 minutes.
  • Now add the garam masala (dont mix it just sprinkle on top)
  • Wrap the lid with alumium foil.
  • Cover the lid and turn the stove to low.
  • Let it cook for 20 minutes.

golden brown the onionSPICES AND THE MEAT FOR THE NIHARI ATTA FLOUR ACTION SHOT MIXING THE ATTA MIXTURE IN THE POT NIHARI BEFORE THE FIRST DUMMING STEPTHE FINAL SHOT OF NIHARI BEFORE THE GARNISH

As I have mentioned countless times, this is one of my favorite recipes on the blog and I really hope you try it out. We have a lot of Pakistani traditional recipes on our blog such as: Authentic Chicken Biryani , Paya Curry (Mutton Trotters), and Authentic Mutton Karahi (Karahi Gosht). If you have any questions about our recipes or techniques, recipe requests, or if you just want to say hi, please feel free to message us and, as always, if you try any of our recipes be sure to tag us on Instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
AFTER GARNISH SHOT SOLO SHOT

Please check out my friend’s awesome cookbook: Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast

LET’S MAKE AUTHENTIC NIHARI!!!!

NIHARI SHOT BURRY
Print Recipe
5 from 7 votes

AUTHENTIC NIHARI

Nihari is a South Asian beef stew, and is an unquestionable South Asian staple revered all over the subcontinent. The rich, brothy dish is a conglomeration of flavorful spices, tender meat, carefully placed cilantro, and a medley of other garnishes.
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: authentic nihari, authentic nihari masala recipe, authentic nihari recipe, beef nihari, delhi nihari, food nihari, how to make beef nihari, how to make nihari recipe, javed ki nihari, javed ki nihari recipe, karachi nihari recipe, Nihari, nihari food, nihari masala, nihari masala recipe, nihari recipe, recipe nihari, recipe of nihari
Servings: 8 people
Calories: 211kcal
Author: Sarah Mirza

Equipment

  • Instant Pot
  • Electric hand blender

Ingredients

Nihari Masala

  • 1 stick cinnamon
  • 2 piece javitri mace
  • piece netmug
  • 4 black cardamom
  • 10 green cardamom pods
  • 10 cloves
  • 2 tsp zeera cumin seeds
  • 1 tsp shahi zeera caraway seeds
  • 8 taz patta bay leaves
  • 1 tsp black peppercorns
  • 3 tsp saunf (fennel seeds)
  • 2 star anise
  • 2 tsp salt
  • ½ tsp turmeric powder
  • 1 tsp anardana powder dry pomegranate seeds
  • 2 tsp red chili powder
  • 1 tsp sonth ginger powder
  • ¼ tsp citric acid

Nihari Gravy

  • 2 lbs beef shank 3-4 inches wide chunks
  • 3 cups water
  • 1 medium onion (save half for garnish)
  • cup olive oil extra virgin
  • 6 tbsp ginger garlic paste
  • 4 whole cloves
  • 4 green cardamom pods
  • 8 black peppercorns
  • tsp red chili powder
  • ¼ tsp garam masala powder
  • cup atta flour (Don't use all purpose flour)
  • 3 long peppers peppli (crushed)
  • salt as needed according to your taste

Garnish

  • ½ onion sliced (you're going to use the onion that you saved earlier)
  • 1 inch ginger julienne cut
  • ½ bunch fresh cilantro finely chopped
  • 2 green peppers finely chopped
  • 1/2 lemon

Instructions

Nihari Masala

  • In a fry pan, on low heat, lightly dry roast netmug, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinamon stick, 10 cloves,black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds for 30 seconds until you smell their fragrance.
  • Cool it down for 10 minutes.
  • Grind the masala in a grinder until it's powder form.
  • Now mix in the red chili powder, tumeric powder, sonth, anardana, citric acid, and salt. 
  • Set it aside.

Instant Pot Step

  • In the Instant pot, on sauté mode, boil 3 cups of water.
  • Next add 4 tbsp ginger garlic paste and mix well.
  • Now add 4 tbsp of masala that you made earlier.
  • Add the beef shank and mix well.
  • Close the lid and click pressure for 50 minutes. (50 minutes for my IP, yours may differ; It needs to be 95% done.)
  • Release the steam, and open the lid of the IP.
  • Make sure the IP is turned off now.

Nihari Gravy

  • In a large pot, on medium heat, saute one full onion until it's golden brown.
  • Take half out set it aside to use for garnish.
  • Now to the ½ golden brown onion, add 4 green cardamom, 4 cloves, 8 black peppercorns, and mix well.
  • Next add only the beef, make sure you don't take the water out of the IP. Set IP aside for now.
  • Now add 2 tbsp ginger garlic paste and mix well.
  • Now add the 2 tbsp of nihari masala that you made earlier.
  • Mix well now and turn the stove to low.
  • Now add atta to the stock in the IP.
  • Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn't be any lumps.
  • Now add the atta mixture to the pot on the stove, and turn the stove to high to medium heat.
  • Mix well.
  • Wait until it comes to a boil (This is a very important step or your atta will taste raw.)
  • Now turn the heat to medium again.
  • Now crush the peppli and add to the nihari.
  • Mix everything well let it cook for 3-5 minutes.
  • Add salt according to your taste and mix well.
  • Cover the lid and turn the stove to medium to low heat and let it cook for 15-20 minutes.
  • Now add the garam masala (dont mix it just sprinkle on top)
  • Wrap the lid with alumium foil.
  • Cover the lid and turn the stove to low.
  • Let it cook for 20 minutes.
  • Turn off the stove, do not open the lid just let it sit there for 15 min.
  • Garnish it and serve it hot.
  • Enjoy!

Nutrition

Calories: 211kcal | Carbohydrates: 8g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 637mg | Potassium: 441mg | Fiber: 3g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 3mg

Hi Friend, Please enter your email address, So we can stay connected. 

Thanks!

Please Wait

Thank you for sign up!

Please Confirm your email in your inbox.

Much Love,

Sarah & Vaquas

Two Cloves In A Pot

Much Love and Be Safe!

 

 

Please follow and like us:
0 0 votes
Article Rating
Subscribe
Notify of
guest
14 Comments
most voted
newest oldest
Inline Feedbacks
View all comments
Aleena
Aleena
3 months ago

5 stars
Made this recipe for my husband’s birthday today. It was fantastic. This is better than any restaurant.

sky
sky
3 months ago

5 stars
Amazing! I just made it this morning.
can’t wait to try your kofta curry recipe next.

Lauren Khan
Lauren Khan
3 months ago

5 stars
my husband is pakistani, I made it for him. he told me it taste like just the Nihari he used to have in a restaurant in karahi.

saba
saba
3 months ago

5 stars
my family loved this recipe. kids were asking for more. it’s definitely a kid-friendly recipe.

Asma
Asma
3 months ago

5 stars
Best nihaari ever!

Farrah
Farrah
1 month ago

5 stars
I love this recipe in the past 2 months I made it 4 times. My husband and my kids approve this recipe. Thank you Vaquas for sharing this recipe.

Sascha
Sascha
16 days ago

5 stars
Great recipe. Nihari turned out perfect. I eat mildly spicy food so I reduce the whole garam masala quantity to half. I am still enjoying the leftovers.

14
0
Would love your thoughts, please comment.x
()
x