This Beef Nihari recipe brings the heart and soul of Pakistani cuisine to your kitchen. This slow-cooked beef shank curry has been a staple of Pakistani breakfast culture for centuries — and once you taste it, you will understand why people wake up early just to get a bowl of fresh hot Nihari with naan before the day begins!
I have been making Nihari for years, testing and perfecting the recipe to get it as close as possible to the real thing. The secret is in two things — the quality of the stock (yakhni) and the Nihari masala. Get those right and everything else falls into place. In this recipe I am sharing my complete method including the stock and all the tips you need to make the most flavorful Nihari of your life.
For best results, use my Nihari Masala — perfectly balanced for authentic flavor.
Shop Nihari Masala here: Nihari Masala (coming soon to buy from my SHOP)
What is Nihari?
Slow-cooked beef shank, bone marrow, and a deeply spiced wheat flour gravy come together to make Nihari — one of Pakistan’s most iconic beef stews. The royal kitchens of Mughal-era Delhi gave birth to this dish, and it quickly won the hearts of people across Pakistan and India as a beloved breakfast staple. The Arabic word Nahar, meaning morning, gave Nihari its name — cooks would prepare it overnight and serve it at dawn after Fajr prayer.
Today, people enjoy Nihari any time of day — for breakfast, lunch, or as a special weekend or Eid meal. Serve it with naan or kulcha and pile on the fresh ginger julienne, green chilies, lemon, and coriander. Nothing else comes close!
What Cut of Meat is Best for Nihari?
Choose beef shank for your Nihari. It is the traditional cut. Lahori and Karachi style Nihari restaurants have trusted it for generations. The shank is full of connective tissue and bone marrow. Both break down during slow cooking. This gives the gravy its thick, silky, gelatinous texture. Do not substitute with lean cuts like beef chuck or breast. They will not deliver the same depth of flavor.
Ask your butcher for the Nihari cut or beef shank with bones. The bones are essential for a rich stock.
This recipe works two ways — Instant Pot or stovetop. The Instant Pot gives you a quicker result. The stovetop gives you the most traditional, slow-cooked flavor. I will walk you through both methods. Pick what works best for you!
Storing:
Store in an airtight container in the fridge for up to 4 days — Nihari keeps very well and the flavor improves each day
Reheat on low heat on the stovetop, adding a splash of water to loosen the gravy if it has thickened in the fridge
Nihari freezes beautifully — store in freezer-safe containers for up to 3 months
To reheat from frozen, thaw overnight in the fridge and warm slowly on the stovetop
FAQs:
What is the difference between Nihari and Paya?
Both are slow-cooked Pakistani breakfast dishes but they use different cuts. Nihari is made with beef shank — the meaty lower leg — while Paya is made with trotters (feet). Nihari has more meat and a flour-thickened gravy while Paya has a naturally thick, gelatinous broth from the collagen in the trotters.
Can I make Nihari without an Instant Pot?
Absolutely! Use a regular stovetop pressure cooker and cook for 45–60 minutes, or cook in a heavy pot on low heat for 4–5 hours until the meat is completely tender. The slow stovetop method actually gives the most authentic flavor.
Why is my Nihari gravy lumpy?
Lumps come from adding the flour slurry too quickly or not whisking it well enough before adding. Always whisk the flour and water together until completely smooth, then add it to the pot slowly while stirring continuously.
Can I use mutton or chicken instead of beef?
Yes! Mutton Nihari is very popular and follows the same method — reduce the pressure cooking time slightly. Chicken Nihari is also made but cooks much faster — reduce the stock cooking time to just 3–4 minutes on high pressure.
What is Nihari masala made of?
Nihari masala is a blend of spices that gives Nihari its deep, rich flavor. For consistent and authentic taste every time, use a ready-made blend.
Shop Nihari Masala here: Nihari Masala (coming soon to buy from my SHOP)
How do I know when Nihari is done?
The meat should be completely tender and falling off the bone, the oil should have separated and risen to the top, and the gravy should be thick enough to coat the back of a spoon. If the meat is still tough, simmer for longer — do not rush it!
Can I make Nihari ahead of time?
Yes — Nihari is actually best made a day ahead! Cook it fully, let it cool, refrigerate overnight, and reheat the next day. The flavors develop beautifully and it tastes even better than the day it was made.
Serving Suggestions:
Nihari is always served with:
Hot naan or kulcha — the classic pairing
Fresh ginger julienne — a must, adds brightness and cuts through the richness
Sliced green chilies — for heat
Fresh coriander leaves — for freshness
Lemon wedges — a squeeze of lemon right before eating makes everything pop
Fried onions (birista) on top for extra texture — optional but delicious
Tips for the Best Nihari:
Always use beef shank with bones — the bone marrow is what gives Nihari its signature rich, gelatinous gravy
Do not rush the simmering step — the longer it simmers after the flour slurry is added, the more the raw flour taste cooks out and the richer the gravy becomes
Whisk the flour slurry very well before adding — any lumps will be visible in the final gravy
The gravy should coat the back of a spoon — if too thick add a splash of warm water, if too thin simmer a little longer uncovered
For the deepest flavor, let the Nihari rest for 30 minutes after cooking before serving — the flavors develop beautifully as it sits
Use a good Nihari masala for the best results — it makes all the difference
Shop here: Nihari Masala (coming soon to my SHOP)
No Instant Pot? No Problem!
This recipe works beautifully on the stovetop too. If using a regular stovetop pressure cooker, cook the stock on high pressure for 45–60 minutes until the meat is completely tender and falling off the bone. If cooking in a regular heavy-bottomed pot without a pressure cooker, cook the stock on low heat for 4–5 hours — this is the most traditional method and gives the deepest, most authentic flavor.
Once the stock is ready, follow the same steps and simmering process. Total stovetop time will be approximately 5–6 hours, so plan ahead — it is absolutely worth it!
Authentic Beef Nihari Recipe – Pakistani Style (Instant Pot & Stovetop)
Ingredients
Meat & Stock:
- 5 lbs beef shank with bones approx. 1.5 lbs bone
- 3-4 liters water or as required
Whole Spices for Stock: (optional, for enhanced flavor)
- 4 tbsp fennel seeds saunf
- 3 tbsp coriander seeds sabat dhaniya
- 3 black cardamoms badi elaichi
- ½ tsp black pepper kali mirch
- ¼ tsp cloves laung
- 2 star anise badiyan ka phool
- 1 cinnamon stick darchini
- 1 bay leaf tez patta
Aromatics:
- 1 whole garlic bulb
- 2 –3 slices fresh ginger
Masala:
- ½ cup oil
- 1 medium onion finely chopped
- ½ tsp turmeric haldi
- 2 tsp red chili powder or to taste
- 1 tsp Kashmiri red chili paprika
- 3 –4 tbsp Nihari masala
Shop Nihari Masala: COMING SOON TO BUY FROM MY SHOP
- Salt to taste
- For Thickening:
- ½ cup wheat flour aata
For Garnish:
- Fresh ginger julienned
- Green chilies sliced
- Fresh coriander chopped
- Lemon wedges
Instructions
Instructions
Make the Stock
- Add beef shank with bones into the Instant Pot or pressure cooker
- Add 4 liters of water
- Add all whole spices, garlic bulb, ginger slices, and bay leaf
- For Instant Pot: close the lid, seal the valve, and pressure cook on high for 8–10 minutes
- For stovetop pressure cooker: cook on high pressure for 45–60 minutes
- Allow natural pressure release for 15 minutes
Strain the Stock
- Remove the cooked meat carefully and set aside — it will be very tender
- Strain the stock through a fine mesh strainer and discard the whole spices
- Reserve all the stock — this is the soul of your Nihari
Make the Flour Slurry
- In a bowl, whisk together ½ cup wheat flour and 1 cup water until completely smooth with no lumps. Set aside
Prepare the Masala Base
- Turn on the Sauté mode (Instant Pot) or use a separate heavy-bottomed pot
- Add ½ cup oil and heat on medium
- Add finely chopped onions and fry until light golden — about 5–7 minutes
- Add turmeric, red chili powder, Kashmiri red chili, and Nihari masala
- Shop Nihari Masala here: COMING SOON TO BUY FROM MY SHOP
- Mix well and cook for 1–2 minutes until fragrant
Build the Gravy
- Add 1 cup of the prepared stock to the masala and mix well
- Add the remaining stock gradually while stirring
- Add the cooked meat back into the pot
Thicken & Simmer
- Slowly pour in the flour slurry while stirring continuously
- Bring to a gentle simmer
- Cook uncovered on medium-low heat for 20–30 minutes until the oil separates and the gravy thickens
- Taste and adjust salt
Serve
- Garnish with fresh ginger, green chilies, coriander, and lemon
- Serve hot with naan or kulcha
Video
Notes
- This recipe makes a large pot — approximately 6–8 generous servings
- Nihari tastes even better the next day as the flavors deepen overnight
- The fat (oil/tallow) will rise to the top as it cools — this is normal. Skim it off if preferred or stir it back in for extra richness
- For stovetop slow cooking without a pressure cooker, cook the stock on low heat for 4–5 hours until the meat is completely tender and falling off the bone
- Store-bought Nihari masala brands like Shan or National work well — use 3–4 tbsp as a starting point and adjust to taste
- Bone marrow pieces (nalli) can be added to the stock for an extra rich, luxurious result
