Authentic Beef Nihari Recipe – Pakistani Style (Instant Pot & Stovetop)
Make authentic Pakistani Beef Nihari at home! Slow cooked beef shank in a rich, spiced gravy with homemade nihari masala. Easy Instant Pot method included. Perfect for Eid and weekends!
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
- 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
- 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: (optional, for enhanced flavor)
- 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 nihari masala, adjust according to your taste
- 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
- The stock step it optional for enhanced flavor
- 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
- Use 3–4 tbsp of nihari masala as a starting point and adjust to taste
- Bone marrow pieces (nalli) can be added to the stock for an extra rich, luxurious result
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