Beef Nihari is a Pakistani slow-cooked beef stew built on homemade Nihari masala—a complex blend of whole spices including cardamom, cinnamon, cloves, and cumin that create a rich, deeply flavored gravy.
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Add all the Nihari Masala (spice blend) ingredients to a spice or coffee grinder and pulse until you have a nice powdery, fragrant spice mix - similar to garam masala.
In a large, heavy bottomed pan heat oil and ghee together over medium heat.
Add beef shanks and bones along with ginger and garlic paste and sear the meat till it changes to brown color. Add the coriander powder, salt, red chili powder, Kashmiri chili powder, turmeric, ground nutmeg and ground mace. Mix to coat the beef well with the spices.
In a muslin cloth add 2 tablespoons of the Nihari Masala (spice blend) and the whole spices for nihari masala and tie it tightly to make a potli (moneybag). Add the potli to the pan along with 2 litres (approx. 8 cups) of water. Let cook for 5 hours on medium-low heat.
After 2 hours, add 1/4 Tbsp citric acid to the pan and continue cooking for 2-3 hours on medium-low heat. Keep checking beef shanks in between, its cooked when it easily breaks with a wooden spoon. If its nice and tender take out and keep aside. Should not be too tender
When Nihari is about 40% done, beef is soft and tender, add the wheat slurry (mix 1/2 cup wheat flour with 1 cup water) slowly to the gravy. Mix well and taste check. Adjust salt if needed.
Bring it to a boil and cook on high heat for a few minutes to reduce the water. Then reduce the heat to low and let simmer for 15 minutes.
In a small pan heat oil, add 1 tsp Garam Masala and 1/2 tbsp Nihari Masala (or as per taste). mix until well combined.
Pour the tempering on the Nihari just before serving.
garnish with julienned ginger, chopped cilantro and lemon juice
Serve Khamiri roti or Naan and some extra garnish on the side.
Store cooled nihari in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop, adding water if the gravy has thickened. Freezes well for up to 2 months.
Beef nihari typically requires 2–3 hours of slow simmering to fully tenderize the beef shanks and allow the spices to infuse the gravy.
Yes. Toast and grind all whole spices together, then store the dry masala in an airtight container for up to 2 months.
Beef shanks are traditional and ideal; their collagen breaks down during long cooking, enriching the gravy. Chuck or brisket are acceptable alternatives.
Yes, but homemade masala delivers fresher aromatics and deeper flavor. Use 2–3 tbsp store-bought if time is limited.
Let it simmer uncovered in the final 20–30 minutes to reduce, or stir in a slurry of gram flour (besan) mixed with water.
