Authentic Pakistani Beef Nihari Recipe

Serves 6-8 | Prep: 30 mins | Cooking: 6-8 hours

"Nihari isn't cooked—it's coaxed. A symphony of spices and collagen that transforms tough shank into velvet at dawn."

🧂 Spice Mix (Nihari Masala)

Dry roast & grind to powder:

| Spice | Quantity | | ----------------- | -------- | | Coriander seeds | 2 tbsp | | Fennel seeds | 1 tbsp | | Cumin seeds | 1 tbsp | | Black peppercorns | 1 tbsp | | Cloves | 8 | | Green cardamom | 6 | | Black cardamom | 2 | | Cinnamon stick | 1" piece | | Mace blade | 1 | | Nutmeg (grated) | ½ tsp |

🥩 Main Ingredients

| Item | Quantity | Critical Notes | | ----------------- | --------------------- | --------------------------- | | Beef shank (nali) | 1.5 kg (bone-in) | Must have marrow bones | | Beef fat (charbi) | 200g | Traditional flavor base | | Ginger paste | 3 tbsp | Freshly grated | | Garlic paste | 3 tbsp | | | Wheat flour (atta)| ½ cup | Thickening agent | | Ghee + mustard oil| 1 cup (50/50 blend) | Mustard oil non-negotiable | | Fried onions | 2 cups | Golden-brown, not burnt | | Green chilies | 8-10 | Slit lengthwise | | Bone marrow | 4-6 pieces | Marrow extracted after cooking |

🕒 Step-by-Step Instructions

1. Pre-Cook Beef (Overnight)

In a heavy pot, combine:

• Beef shank + bones
• 10 cups water
• 1 tbsp salt

Simmer covered on lowest heat 6-8 hours (⚠️ Collagen breakdown is key).

Pro Tip: Use a thermal cooker or leave on dum overnight.

2. Prepare Masala Base (Morning)

Heat ghee-mustard oil → fry beef fat until crisp → remove.

In the same oil:

1. Add ginger-garlic paste → sauté 2 mins.
2. Add nihari masala powder → fry 60 secs.
3. Add fried onions → cook until oil separates.

3. Combine & Slow-Cook

• Add masala paste to the beef pot → stir gently.
• Simmer uncovered for 2 hours.
• Skim fat occasionally → reserve for tarka.
• The meat should fall off the bone.

4. Thicken the Gravy

• Whisk atta with 1 cup of cold water → create a smooth paste.
• Stir into the nihari → cook for 15 mins until silky.
• Texture Test: The gravy should coat a spoon like warm honey.

5. Extract Marrow Magic

• Remove bones → scoop marrow into the gravy.
• Stir gently → the marrow will dissolve into richness.

🌟 The Tarka (Final Ritual)

Heat reserved beef fat + ¼ cup ghee:

• Add ginger juliennes → fry until golden.
• Add green chilies + 1 tsp garam masala.
• Pour sizzling over nihari.

🍽️ Serving Tradition

Garnish with:

• Fresh coriander
• Ginger juliennes
• Lime wedges

Pair With:

• Khamiri roti or naan
• Basmati rice (optional)
• Sliced cucumbers + radishes

"Perfect nihari oil floats crimson—a spice-stained ocean hiding molten marrow treasures."

🔥 Pro Secrets

Cut Wisdom:

• Shank (nali): Gelatinous richness.
• Cheek meat: Melts like butter.

Heat Control:

• Never boil → gentle bubbles only.
• Coal smoking: Place live coal + ghee in a foil cup on the nihari → cover for 5 mins.

Day-After Magic:

• Refrigerate overnight → reheat gently → flavors deepen.

Spice Adjustment:

• Mild: Reduce black pepper by 50%.
• Fire-breathing: Add 1 tsp ghost chili powder.

📜 Regional Variations

| City | Signature Twist | | --------- | ------------------------ | | Lahore | Extra marrow + brain (maghaz) | | Karachi | Tangy kick with lemon juice | | Delhi | Added khameeri roti crumbs | | Hyderabadi| Coconut milk in gravy |

Leftover Hack:

• Nihari Parathas: Shred meat → stuff in dough → griddle.
• Nihari Omelette: Mix with eggs → pan-fry.

Bookmark this recipe—your passport to Sunday breakfast royalty! 👑