Nihari is a slow-cooked Pakistani beef stew traditionally served at breakfast, featuring tender meat in a rich spiced gravy made with caramelized onions and whole spices. This pressure-cooker version delivers authentic, restaurant-quality flavor in just 30 minutes.
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If making homemade nihari masala, combine all masala spices and grind or mix together. Set aside.
Set the pressure cooker to Sauté mode. Add oil or ghee and heat until shimmering.
Add sliced onions and cook, stirring frequently, until deeply browned — this is key to flavor.
Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
Add beef and bones. Sear the meat until lightly browned on all sides.
Add salt, red chili powder, coriander powder, turmeric, bay leaves, black peppercorns, cloves, cinnamon stick, cardamom pods, and nihari masala. Stir to coat the meat well.
Add water and stir to combine.
For gluten-free version: dry roast brown rice flour or sorghum flour over low-medium heat for 4-5 minutes until fragrant. Remove some nihari liquid, let cool, then whisk in the flour to form a lump-free slurry.
For regular version: remove some nihari liquid, allow to cool slightly, then whisk in the atta flour to form a smooth slurry.
Add the flour slurry back into the pot and stir well.
Seal the pressure cooker lid. Cook on High Pressure for 45 minutes (for beef stew meat) or 50 minutes (for beef shank).
Allow pressure to release naturally.
Open the lid and stir. Check consistency and adjust salt and spice to taste.
Serve hot garnished with fresh cilantro, green chilies, julienned ginger, and lemon wedges alongside naan or bread.
Refrigerate up to 4 days in an airtight container; freeze up to 3 months. Reheat gently on low heat, adding water if gravy has thickened.
pressure cooker
Yes, beef shank works well and adds collagen for a thicker gravy. Cut into smaller pieces for even cooking in 30 minutes.
Homemade masala from whole spices (coriander, turmeric, chili) delivers fresher, more complex flavor and prevents metallic tastes from aged spice blends.
Pierce the largest piece with a fork; it should shred easily. Pressure cooker typically needs 20–25 minutes at high pressure depending on meat size.
Yes, simmer covered on low heat for 2–3 hours until meat is very tender, stirring occasionally to prevent sticking.
Traditional nihari is meat-based, but you can substitute beef with chickpeas or lentils and use vegetable stock for a plant-based version.
