Authentic Beef Nihari (Beef Shank Stew) is a cherished family recipe. Tender beef shank simmers in a rich, flavorful broth, infused with fresh herbs. This post will show you how to make it using both the Instant Pot and stovetop for quicker cooking.
Authentic Beef Nihari (Beef Shank Stew) is a beloved Pakistani classic—rich, deeply flavorful, and pure comfort in a bowl. This slow-cooked, brothy stew brings together melt-in-your-mouth beef, bold spices, and fresh garnishes for that signature kick. It’s not just a dish—it’s a weekend ritual.
This Pakistani main dishes is typically enjoyed with naan, and while I personally prefer beef, Nihari can also be made with goat, lamb, or even chicken. My paternal grandfather had a favorite saying about Nihari: "Subha sham Nihari na hey, dukh na rahi bimari." Which means, “If you eat Nihari morning and night, sadness and sickness will stay far away.” Now that’s some serious foodie wisdom!
My daughter and I often travel alone because of my husband's job since he can’t join us. Almost every time we come home, she asks him to have Nihari or Mutton Biryani ready—about 9 out of 10 times!
KEY INGREDIENTS
These ingredients are key to this generations-old Nihari recipe, and even if you try a different one (though after tasting this, you probably won’t need to!), make sure to include all these essential ingredients.
- 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.
- Nihari Masala- I used Homemade Nihari Masala but you can use store-bought Nihari Masala.
You might wonder why I call this a weekend ritual. In my house, my husband and my daughter eat Nihari almost every first Saturday of the month for breakfast. He cooks a huge batch and then freezes it in ziplock bags to last for months. The night before, he just takes one out to thaw, and in the morning he heats it on the stove. It still tastes super fresh—like he just made it that day.
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 trademark Nihari.
HOW TO MAKE NIHARI AT HOME?
WHAT TO PAIR NIHARI UP WITH?
Nihari is an ultimate dish on its own but if hosting a party it can be paired with Chicken Biryani or/and Karahi Gosht go perfectly with Nihari. Don't forget dessert Kheer.
Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
LET'S MAKE AUTHENTIC NIHARI!!!
Authentic Beef Nihari (Beef Shank Stew)
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
long pepper (pepli) mixture
- 3 pieces of long pepper pepli
Instructions
Long Pepper Mixture (Pepli)
- Grind your pepli (long peppers) mixture until they are powder form.
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 Homemade Nihari 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!
Aleena says
Made this recipe for my husband’s birthday today. It was fantastic. This is better than any restaurant.
Sarah Mirza says
Thank you so much, happy birthday to your husband. ☺️
sky says
Amazing! I just made it this morning.
can't wait to try your kofta curry recipe next.
Sarah Mirza says
go for it! thanks for the review. 🙂
Lauren Khan says
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.
Sarah Mirza says
awww I remember you found me via Pintrest. I'm so glad that you husband loved the Nihari.
saba says
my family loved this recipe. kids were asking for more. it's definitely a kid-friendly recipe.
Sarah Mirza says
awww yes, Vaquas keeps the spices in mind, make sure our daughter can eat. I'm so glad that your kids loved it.
Asma says
Best nihaari ever!
Sarah Mirza says
Thank you so much 😊
Farrah says
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.
Sarah Mirza says
Thank you so much 🙂
Hira Bakhtawar says
I really want to try out this recipe! But I have a few questions:
1. If we are using the store bought nihari masala, do we have to reduce/increase the quantity of the masala?
2. Can we add 1 or 2 piece of bone marrow when boiling the shanks?
3. Can we make the consistency more thinner? Should we add a little more water when boiling the shanks or should we add the water before the tarka? In the video your nihari looks slightly thicker than our preference.
Thank you so much!!
Hira
Sarah Mirza says
Please find the responses below:
1. Use the masala as per the meat quantity mentioned. However, for sure you can increase/decrease the quantity if you feel to adjust the taste. When I used to cook with Shan masala, I used to add some Javitri (1/2 tsp) and Jaiphal(1/8 tsp) powder, to give extra kick to the nahari.
2. Yes boil the bones with marrow with meat. Take out after the boiling, and take out bone marrow, to add on top of nahari while serving. The bones will also enhance the taste of nahari overall. In Instant pot or cooking pot. Try to place bones upside down so that bone marrow does not drain out.
3. Either way, you can adjust the consistency as per your choice. If you add water later then make you cook for few mins, following the addition of water.
Sascha says
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.
Sarah Mirza says
Thank you so much <3
Tehreem says
I never really liked nihari, but my husband loves it. Home-made is even better. So I tried the recipe today and nihari has become my new favourite. Thank you so much sarah and vaquas! Loved it! Please keep adding more recipes so I also become everyone’s favourite cook just like both of you ❤️😘
Sarah Mirza says
Thank you so much means a lot. <3
Angelina Jolie says
Love
Sarah Mirza says
thank you so much 🙂
Sarah says
Hello! I have a question, does the beef shank have to be with bones or without? Please can you help.
Thanks
Sarah Mirza says
boneless, please let me know if you have other questions.
Sarah says
Hi Sarah,
I cannot find peepli in Netherlands. Can I just omit it ? Thanks
Sarah Mirza says
yes you can omit it if you can't find it. it will change the taste sightly. but ya you can omit for sure.
Rani says
It was very delicious Nihari test was amazing thank you
Sarah Mirza says
Thank you so much <3
Rani says
It’s very delicious test thank you very much for delicious food I love it
Sarah Mirza says
Thank you so much <3
Matt says
As someone not raised in the area the recipe is confusing.
Under the what's in nihari section ingredients are included for two different recipes.
Nihari stew and nihari curry. So when I printed out the recipe ingredients required under the what's in nihari section aren't there. I basically had to write down all ingredients for both recipes and draw a diagram of what goes where. I think I've puzzled it out and look forward to making the recipe.
Sarah Mirza says
I am so sorry you had to go through this long process I will be help please message me on instagram.com/twoclovesinapot or email me at sarvaq3@gmail.com
so I can guide you by hand holding and talk to you what's the missing ingredients. and how can I improve this process. we as human tend to mistake.
please I need you help to improve this instruction process. I'd really appreciate it.