Easy Nihari is a Pakistani beef stew featuring tender beef shank simmered with warm spices like cardamom, cinnamon, and cloves. This one-pot recipe delivers restaurant-quality flavor in under 30 minutes of prep with both stovetop and slow cooker methods.
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Heat oil and ghee in a heavy-bottomed Dutch oven or pot over medium-high heat. Add the whole spices and onion, and sauté until the onion turns golden, about 10 minutes.
If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes color.
Lower the heat and add the powdered spices and salt and sauté for about 20 seconds. Immediately pour in the water and stir to mix.
Raise the heat to high and bring to a boil (cover with lid to make it boil quicker). Then lower the heat to low/low-medium so that the nihari is gently simmering. Cover and allow to cook for 6 hours for beef shank meat (or ~4 hours for stew meat). Turn off the heat. The meat should be tender enough that it breaks easily when pressed with a wooden spoon. Remove the whole spices, if desired.
Take out a cup of the liquid of the Nihari onto a bowl or measuring cup. Let it cool a little by adding an ice cube to it. Place the atta in another small bowl. Bit by bit, whisk the Nihari liquid into the atta to form a smooth slurry (small clumps are okay). Slowly stir this slurry back in to the Nihari pot to prevent clumps. If the mixture is too thick, add (preferably boiling) water to reach desired consistency.
Raise the heat to high to bring to a simmer. Then lower the heat to low/low medium. Cover and allow the nihari to simmer for another 30-45 minutes. The consistency should be like a thick soup. Serve hot with the garnishing and naan or sheermal.
Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices. Add onion and sauté until golden, about 10 minutes.
If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes color.
Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.
Carefully pour this beef mixture into your Crockpot or slow cooker.
Add the water and stir to mix. Cook on low for 8 (for stew) to 10 hours (for shanks) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.
Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.
Refrigerate in an airtight container for up to 4 days; freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding water or broth if needed to restore consistency.
mortar and pestle · heavy-bottomed pot (for stovetop method) · slow cooker (optional, for slow cooker method)
Yes. This recipe includes both stovetop and slow cooker instructions for flexibility based on your schedule.
Beef shank or stew meat are ideal—both become tender and absorb the spices well during cooking.
Use a mortar and pestle to grind cloves, cardamom seeds, and fennel seeds into fine powders before adding to the stew.
Yes. Nihari tastes even better the next day as flavors deepen. Refrigerate in an airtight container for up to 3–4 days and reheat gently on the stovetop.
Nihari is traditionally served with naan, roti, or basmati rice to soak up the flavorful broth.
