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 make the best beef Nihari at home. The recipe features tender beef shank that is coated in a rich broth and infused with a mixture of fresh herbs. It is prepared with both the Instant Pot and the stovetop to cut down on cooking time.
WHAT IS NIHARI?
Authentic Beef Nihari (Beef Shank Stew) is a Pakistani 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. This Pakistani main dishes recipe 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 even though I have Quick Stovetop Chicken Nihari and Pakistani Beef Stew recipe all ready for you on this blog.
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!!!
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 🙂
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.