Authentic Beef Nihari (Beef Shank Stew)

Authentic Beef Nihari (Beef Shank Stew) recipe, a safe-guarded staple of my family. This blog post will walk you through the key ingredients and steps that will help you achieve this very balance. Buckle in and take note as we journey through this flavorful recipe!

TABLE OF CONTENTS

• What is Nihari?
• Video
• History of Nihari
• Key Ingredients
• What is Nihari made of?
• Which beef cut to use with Nihari?
• Tips
• How to make Nihari at home?
• What to pair Nihari up with?
• The Recipe

WHAT IS NIHARI?

Authentic Beef Nihari (Beef Shank Stew)is a South Asian beef stew, and is an unquestionable Pakistani 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's typically eaten with naan, 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.

VIDEO

HISTORY OF 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. 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.

KEY INGREDIENTS

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. Don't forget to check my 5-Minute Homemade Nihari Masala.

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

Peepli (long pepper) - Peepli gives a unique hotness to the Nihari. Very essential ingredient. without Peepli there isn't authentic Nihari.

Mace(Javitri) and Netmug (Jifael)- They both give that unique taste kick to the Nihari.

WHAT IS NIHARI MADE OF?

• Cinnamon Stick
• Mace- Javitri
• Nutmeg- Jaefil
• Black Cardamom
• Green Cardamom
• Cloves
• Cumin Seeds
• Caraway seeds- Shahi Zeera
• Bay Leaves
• Black peppercorns
• Fennel Seeds - Sauf
• Long dried red pepper
• Red chili powder
• Salt
• Turmeric powder
• Dry pomegranate powder- Anardana powder
• Dried ginger powder - Sonth

WHICH BEEF CUT IS USED FOR NIHARI?

My family has, for generations, been using beef shank; it's very tender and allows for the quintessential Raysha -- strands of meat must be found for a truly authentic Nihari.

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 in the Instant Pot, 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. 
• Never ever add coriander powder in the Nihari.
• Use my 5-Minute Homemade Nihari Masala.

HOW TO MAKE NIHARI AT HOME?

WHAT TO PAIR NIHARI UP WITH?

Nihari is an ultimate dish on its own. However, Chicken Biryani, Mutton Korma (Qorma), Karahi Gosht go perfectly with Nihari. Don't forget dessert Kheer and Zarda.

LET'S MAKE AUTHENTIC NIHARI!!!

Print Recipe

5 from 10 votes

Authentic Beef Nihari (Beef Shank Stew)

Authentic Beef Nihari (Beef Shank Stew) is a rich, brothy dish a mix 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

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Servings: 8 people

Calories: 211kcal

Author: Sarah Mirza

Equipment

• Instant Pot
• Electric hand blender

Ingredients

Nihari Gravy

• 2 lbs beef shank 3-4 inches wide chunks
• 3 cups water
• 1 medium onion
• ⅓ cup olive oil extra virgin
• 6 tbsp ginger garlic paste
• 4 whole cloves
• 4 green cardamom pods
• 8 black peppercorns
• 2 tsp red chili powder
• ¼ tsp garam masala powder
• ⅔ cup atta flour (Don't use all purpose flour)
• 3 long peppers peppli (crushed)
• 1 tsp salt
• Homemade Nihari Masala (The quantity is listed in the recipe)

Tempering

• ½ medium onion
• ¼ olive oil
• 1 stick butter

Garnish

• 1 inch ginger julienne cut
• ½ bunch fresh cilantro finely chopped
• 2 green peppers finely chopped
• ½ lemon

Instructions

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 select pressure for 35 minutes or until the meat is tender.
• Release the steam, and open the lid of the IP.
• Make sure the IP is turned off now.
• Se aside.

Nihari Gravy

• In a large pot, on medium heat, add oil and let it heat up.
• Now add 4 green cardamom, 4 cloves, 8 black peppercorns, and mix well.
• Add onion, sauté it until brown.
• Now add 2 tbsp ginger garlic paste 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 the 3 tbsp of nihari masala that you made earlier.
• Add 2 tsp red chili powder and mix well
• 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 and mix well.
• Turn off the stove.

Tempering

• Add ¼ cup of olive oil in a fry pan and let it heat up.
• Now add onion, start sautéing it until it get golden brown then add a stick of butter.
• Let the butter melt all the way then pour it with the Nihari.

Back to the Nihari Gravy

• 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!

Video

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