Beef Nihari Recipe
Slow-cooked Pakistani beef stew with deep spices and rich traditional flavour.
Ingredients for Beef Nihari
- 1 kg beef shank
- 3 tbsp nihari masala
- 2 tbsp ginger-garlic paste
- ⅓ cup wheat flour
- ½ cup cooking oil
- 7 cups water
- Fresh ginger and coriander
- Green chilies, lemon and salt
How to Make Beef Nihari
- Fry beef with ginger garlic.
- Add nihari spices.
- Add plenty of water.
- Slow cook until beef is tender.
- Add flour slurry to thicken.
Helpful Notes for Beef Nihari
Read the full method before starting, measure the ingredients, and complete any chopping, soaking or marinating first. This makes Beef Nihari easier to cook and helps every stage finish at the right time.
Brown the beef in batches and give it enough gentle cooking time to become tender. Add extra water only when needed, and reduce the gravy at the end so the finished dish stays rich and full-flavoured.
Beef dishes often taste even better after resting. Refrigerate cooled leftovers in a covered container, then reheat slowly with a little water until the meat and gravy are evenly hot.
Beef Nihari Cooking Tips
- Brown the meat in batches so it develops flavour instead of steaming in the pan.
- Use gentle heat and allow enough time for tougher cuts to become tender.
- Add extra water only when needed so the finished gravy stays rich rather than thin.
Questions About Beef Nihari
Can I adjust the spice level?
Yes. Reduce or increase the chilli to suit your household, while keeping the other spices in balance so the dish remains aromatic.
What should I do before I start cooking?
Read the full method once, measure the ingredients, and prepare any chopped items first. This makes the steps easier to follow and helps the dish cook evenly.