Dragisa

Today I'm going to show you how to make Nihari, one of the most popular Pakistani Beef stews; this recipe is quick and easy to make. It takes only one pot and requires less than 30 minutes to prepare. This recipe contains instructions for making tender beef shanks (or stews) on the stovetop and slow cooker. \n \nA few Pakistani recipes can be used as-is. These recipes don't require a side or other accompaniments except garnishes. Biryani is one example of such a dish. But, if I'm being honest, Nihari is my favorite one-dish meal. It's full of strong spices and tender meat. The lemon sourness is a bonus. And the bright leafy cilantro. Nihari would be my last meal request. \n \n \n \n \nIngredients \nMeat & Base \n \n \n1½ lb (680 g) boneless beef shank, cut into 1½–2 in (4–5 cm) pieces (beef stew meat works in a pinch) \n \n \n5 Tbsp neutral oil + 1 Tbsp ghee (or 6 Tbsp oil total) \n \n \n1 large onion, thinly sliced \n \n \n6 garlic cloves, crushed \n \n \n2 in (5 cm) fresh ginger, crushed (plus more for garnish) \n \n \n1¼ tsp fine sea salt, to start (you’ll adjust later) \n \n \n6 cups (1.4 L) hot water (you’ll add more to thin, if needed) \n \n \nWhole Spices \n \n \n1 small star anise \n \n \n1–2 bay leaves \n \n \n1 in (2.5 cm) cinnamon stick \n \n \nGround Spices \n \n \n½ tsp fennel seed powder \n \n \n1 tsp ground cumin \n \n \n1 tsp ground coriander \n \n \n¼ tsp turmeric \n \n \n¼–½ tsp cayenne or Kashmiri red chili (to taste) \n \n \n¼ tsp black pepper \n \n \n½ tsp paprika (optional, for color) \n \n \n3 whole cloves, ground \n \n \n3 green cardamom pods, seeds ground \n \n \n1 Tbsp nihari masala (homemade or good store-bought) optional but classic \n \n \nThickener (Atta Slurry) \n \n \n3 Tbsp (24–30 g) atta (durum whole-wheat flour) \n \n \nGarnishes \n \n \nCrispy fried onions (birista) \n \n \n1 in ginger, julienned \n \n \n½ bunch cilantro, chopped \n \n \n1–2 green chilies, sliced \n \n \nLemon wedges \n \n \n½–1 tsp garam masala, for finishing (optional) \n \n \n \n \n \nStovetop Method \n \n \nAromatics. Heat oil and ghee in a heavy pot or Dutch oven over medium. Add whole spices; toast 30–45 sec until fragrant. Add onion with a pinch of salt and cook 8–10 min, stirring, to deep golden. \n \n \nGinger & garlic. Add crushed garlic and ginger; sauté 30–45 sec (don’t brown). \n \n \nBrown the beef. Add beef shank; cook 5–7 min, turning until lightly browned. \n \n \nSpice bloom. Reduce heat to medium-low. Add salt and all ground spices (including nihari masala, if using). Stir 20–30 sec—just until the pot smells nutty and spicy (don’t scorch). \n \n \nBuild the gravy. Pour in 6 cups hot water. Scrape the bottom to release fond. Bring to a boil, then immediately drop to a gentle simmer. Cover slightly ajar and cook 3–4 hours, stirring now and then, until the beef is soft enough to press apart with a spoon. Top up with hot water as needed to keep the meat just submerged. \n \n \nMake the slurry. Ladle 1 cup of hot nihari liquid into a bowl and cool it quickly with an ice cube or a few minutes on the counter (lukewarm is fine). Whisk in atta until smooth—a few tiny flecks are okay. \n \n \nThicken. Increase the pot to a lively simmer. Slowly drizzle in the slurry while stirring. Cook 30–45 min, partly covered, until the broth turns silky and coats a spoon. If it’s thicker than you like, whisk in a splash of boiling water to loosen. \n \n \nFinish & adjust. Fish out the whole spices if you like. Taste and adjust salt and heat. A pinch of garam masala at the end adds warmth. \n \n \nServe hot with naan or sheermal, and plenty of crispy onions, ginger, cilantro, green chilies, and lemon. \n \n \n \n \nSlow Cooker Method \n \n \nStovetop base. In a skillet: toast whole spices in oil/ghee; add onion and cook to deep golden; add ginger & garlic (30–45 sec); brown beef; stir in salt + ground spices (20–30 sec). \n \n \nTransfer. Move everything to the slow cooker. Add 4 cups hot water (you’ll adjust later). \n \n \nCook. Low 8–10 hr or High 6–7 hr, until the beef is very tender. \n \n \nThicken. Stir atta into 1 cup cooled cooking liquid to make a smooth slurry. Stir it back in; cook 30–45 min more on High, until glossy and slightly thick. Thin with hot water if needed. \n \n \nFinish & garnish as above. \n \n \n \n \n \nNotes & Troubleshooting \n \n \nHow thick should nihari be? Think velvety, ladleable gravy, not a paste. After slurry cooks out, it should ribbon off a spoon. \n \n \nToo salty? Add a splash of water and simmer a few minutes; balance with a squeeze of lemon at the table. \n \n \nAtta swaps: If you don’t have atta, use fine whole-wheat flour; cook the slurry at least 30 min to remove any raw taste. \n \n \nMake-ahead: Tastes even better the next day. Chill, lift any solidified fat, reheat gently, and adjust thickness with a splash of water. \n \n \nPlease show your support and share the image below on Pinterest if you like this Nihari Recipe! \n \n