5 from 93 votes
Nihari Recipe (Pakistani Beef Shank Stew)
Nihari is a rich Pakistani beef shank stew spiced with a complex mix of whole and ground spices including cardamom, cinnamon, cloves, and black pepper, slowly simmered to meld flavors. The use of marrow bones adds depth, and a flour slurry thickens the broth to a hearty consistency. It is garnished with fried onions, lemon, cilantro, green chili, and fresh ginger for brightness and heat. This stew requires long simmering for tender meat and a deep, spicy aroma typical of traditional Nihari.
Prep Time
15 mins
Cook Time
4 hrs
Additional Time
30 mins
Total Time
4 hrs 45 mins
Servings:
10
people
Calories:
459 kcal
Course:
Main Course, Breakfast
Cuisine:
Indian, Pakistani
Ingredients
Nihari Masala Mix (For 5 pounds of meat)
- 10 whole green cardamom
- 2 whole black cardamom
- 3 whole cinnamon stick
- 2 whole star anise
- 10 whole cloves
- 3 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- ½ piece nutmeg
- 1 piece mace
- 4 whole long black pepper see notes, Piper Longum
- ½ teaspoon black cumin seeds
- 6 whole bay leaf
- 4 whole dried red chili pepper
- 1 teaspoon ginger powder
- 3 teaspoon salt
- 4 teaspoon red chili powder
- 2 teaspoon turmeric powder
- 2 teaspoon kashmiri chili powder
The Ingredients
- 5 lb beef shank (see notes)
- 1 cup neutral cooking oil generic cooking oil
- 5 tablespoon garlic paste
- 12 cups water
- 1 cup whole wheat flour (see notes)
- 2 whole onion
The Garnish
- 2 whole lemon plural
- ½ cup cilantro
- 2 whole green chili see notes
- 2 inch ginger piece
Instructions
Nihari Masala Mix (For 5 pounds of meat)
- Dry roast all of the whole spices in a nonstick frying pan for 2-5 minutes. Constantly stir to prevent burning and remove them from the pan as soon as they release their aroma.
- Grind all of these spices to a fine powder and then mix them with the powder spices (see notes).
Cup of Yum
Nihari
- Heat ½ cup cooking oil in your pot.
- Add and saute the garlic for 2-3 minutes.
- Add the meat and the nalli (marrow bones) and roast till they are no longer red.
- Add the ground spices and 10 cups of water and bring the mixture to a boil
- Lower heat to medium and simmer for 4 hours.
- Prepare a slurry with the remaining 2 cups of water and durum flour and add to the Nihari, constantly stirring to prevent any clumps forming. Cover and simmer for another 15 minutes (see notes)
- Thinly slice and fry the onions in a ¼ cup of oil to a dark brown. Pour the onions and oil on the Nihari and simmer for another 15 minutes.
Garnish
- Quarter the lemons.
- Finely chop the cilantro.
- Thinly slice the ginger.
- Finely chop the green chilies.
Notes
- Use Indian Long Pepper (Piper Longum) for authentic Nihari flavor, as it is central to the spice blend.
- Bone-in beef shank with marrow bones is essential to achieve the stew's rich taste.
- Durum wheat flour (wholemeal atta) is preferred for the thickening slurry to impart a nutty note; regular wheat flour may be substituted if unavailable.
- Serrano chilies can replace Pakistani chilies, and can be deseeded to reduce spiciness if desired.
- Prepare the flour slurry with hot water to prevent clumping during thickening.
Nutrition Information
Serving
1person
Calories
459kcal
(23%)
Carbohydrates
18g
(6%)
Protein
33g
(66%)
Fat
29g
(45%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.1g
(5%)
Cholesterol
53mg
(18%)
Sodium
827mg
(34%)
Potassium
760mg
(16%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
575IU
(12%)
Vitamin C
4mg
(4%)
Calcium
123mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 10 people
Amount Per Serving
Calories 459
% Daily Value*
| Serving | 1person | |
| Calories | 459kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 33g | 66% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 827mg | 34% |
| Potassium | 760mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.