Introduction
Nihari is an emblematic and customary dish of Pakistan. Besides, it is a slowly prepared meat curry with an assortment of spices, a lot of gravies, and very soft meat that literally melts in one’s mouth. At first, Nihari was exclusively a royal breakfast dish but now, it is found in every Pakistani household.
Nihari Recipe dish that wins the most favorite place in Lahore and Karachi, where it is a family’s weekend and special occasion treat with naan or kulcha. The taste of Nihari is due to the long cooking and the right blend of desi spices. You will appreciate it when you try it, why it is considered one of the best Pakistani meals.
Let’s make this delicious Nihari recipe in simple Pakistani style with easy ingredients and clear steps.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 20 minutes | 3 hours | 3 hours 20 minutes | 6–7 persons |
Ingredients
| Ingredient | Quantity | Notes |
| Beef (shank or bong) | 1 kg | Washed and cleaned |
| Oil or ghee | 1 cup | Use desi ghee for rich taste |
| Onion | 2 medium | Sliced |
| Ginger garlic paste | 2 tbsp | Fresh for better flavor |
| Nihari masala | 4 tbsp | Store-bought or homemade |
| Red chili powder | 1 tsp | Adjust to spice level |
| Turmeric powder | ½ tsp | For color |
| Coriander powder | 1 tbsp | Adds flavor |
| Salt | To taste | Adjust as needed |
| Whole wheat flour (atta) | 3 tbsp | For thickening |
| Water | 6–7 cups | For gravy |
| Lemon slices | For garnish | Optional |
| Fresh coriander | For garnish | Chopped |
| Ginger (julienne cut) | For garnish | Optional |
| Green chilies | 2–3 | For garnish |
Instructions
Step 1: Prepare the Base
Heat oil or ghee in a pan; add sliced onions and fry until golden brown. Add in ginger garlic paste, cook for 1 minute.
Step 2: Add the Spices
Add nihari masala, red chili powder, turmeric, coriander powder, and salt. Mix well. Add a little water to prevent spices from burning.
Step 3: Add the Meat
Add beef pieces and stir well so that the meat is coated with all the spices. Fry for 10 minutes on medium heat.
Step 4: Add Water and Cook
Pour in 6–7 cups of water. Cover and cook on low flame for 2.5 to 3 hours, until the meat becomes tender and the broth thickens.
Step 5: Thicken the Gravy
Inside a little bowl, combine whole wheat flour and water to prepare a smooth paste. Gradually, whilst constantly stirring, pour this paste into the curry.Go to cook for another 10-15 minutes or until the gravy is thick.
Step 6: Add Final Touches
Sprinkle garam masala or extra nihari masala if desired. Simmer for 5 minutes, then remove from heat.
Step 7: Garnish and Serve
Garnish with ginger, coriander, green chilies, and lemon slices. Serve hot with naan or kulcha.
History of the Dish
Nihari’s story is truly royal, having its beginnings in the Mughal period in Old Delhi. As dawn broke, the kings would partake of this dish which was magnificent and full of energy, thus making it a breakfast fit for a king. Later on, Nihari travelled to Pakistan where it quickly gained popularity in Karachi and Lahore. Eventually, it became a favorite dish all over the country. Nihari symbolizes the hospitality that is present in the food culture of Pakistan today.
Tips & Tricks
• Always cook Nihari on low flame for best flavor.
• Use beef shank or bong for perfect texture.
• Using mutton, reduce cooking time by 30 minutes.
• Adding bone marrow enhances richness.
• Store-bought Nihari masala saves time and gives consistent taste.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 480 kcal |
| Protein | 38 g |
| Carbohydrates | 8 g |
| Fat | 32 g |
| Fiber | 1 g |
| Sodium | 520 mg |
Serving Suggestions
• Hot Nihari with naan or sanday, kulcha, or steamed rice.
• Fried onions and a splash of lemon juice for extra taste.
• Accompany it with mint raita and cut onions at the side.
• Combine with chai for a typical morning meal.
Common Mistakes to Avoid
• Cooking on high heat ruins the flavor of slow cooking, hence do not do it.
• Hand, if you add flour too soon, it will be very hard for you to get the flour off the bottom.
• Use chili powder sparingly; Nihari is supposed to be delicious, not too hot.
• It is critical to keep on stirring when you add the atta paste to eliminate lumps.
Storage Method
• Put the remaining Nihari in an airtight container or store it in the refrigerator for a max of 3 days.
• Heat a slowly to keep the flavor.
• Nihari can be stored in the freezer for a period of 2 weeks. Before heating, thaw thoroughly.
FAQs
Q1: Can I make Nihari with chicken instead of beef?
Answers, Yes, you can use chicken. It will cook faster and have a lighter flavor.
Q2: What’s the best Nihari masala brand?
Answers, Brands like Shan or National are good, or you can make your own at home.
Q3: Why does my Nihari turn too thick?
Answers, Add a little hot water and simmer to adjust consistency.
Q4: Can I cook Nihari in a pressure cooker?
Answers, Yes, it reduces the cooking time to about 45–50 minutes.
Q5: How do I make Nihari less oily?
Answers Use less ghee or remove extra oil from the top before serving.
Conclusion
Nihari is dish of great flavor and royalty that represents a very best of Pakistani cuisine. Family dining and festive occasions are made perfect with its savory gravy, soft meat, and exceptional scent. It is very simple to prepare at home with this easy to follow Pakistani-style recipe.
Try this recipe and share your feedback in comments. Your response helps others and inspires more traditional Pakistani recipes.
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