Beef Nihari is a rich, slow-cooked spiced stew loved across South Asia — especially in Pakistan where it’s considered a national favorite. Traditionally simmered for hours, the meat becomes melt-in-your-mouth tender and the fragrant gravy develops a deep flavour that’s perfect with hot naan or roti.
This version is inspired by the famous Javed Nihari style, known in Karachi for its aromatic gravy and authentic spice blend.
Ingredients
🥩 Main Ingredients
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1 kg beef/lamb/mutton boneless (front shoulder or rear muscle cut)
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½ cup oil
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1.5 tbsp ginger & garlic paste
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3 tbsp flour (to thicken gravy)
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1 tbsp garam masala
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Salt to taste
🌶️ Nihari Masala (to grind)
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1 tsp red chilli powder
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1 tsp Kashmiri red chilli powder
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1 tsp black pepper powder
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1 tbsp turmeric powder
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1 tsp black salt (kala namak)
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2 tbsp coriander powder
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1 tsp cumin
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2 star anise, 4 green cardamom, 1 tsp fennel seeds (saunf)
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½ tsp carom seeds (ajwain)
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3 cloves, ½ tsp nutmeg powder, 1 mace (javaitri)
🍲 Tadka (Tempering)
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½ cup oil
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¼ cup ghee
🍋 Garnish
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Fresh coriander (chopped)
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Green chillies (chopped)
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Thin ginger slices
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Lemon slices
Instructions
🥘 Step 1 — Sear the Meat
Heat oil in a pan or pressure cooker, add ginger & garlic paste and the beef. Stir until the meat changes colour to brown.
Add the nihari masala and salt, mix well (add a splash of water if the spice mix becomes dry).
🍲 Step 2 — Slow Cook
Pour in 1.5–2 litres of water, cover, and cook the meat until extremely soft.
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Pressure cooker: 45–60 minutes (depending on your cooker)
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Stovetop: ~4 hours on medium-low heat
Once cooked, remove some of the oil that floats to the surface and set aside for later tempering.
🍛 Step 3 — Thicken the Gravy
Remove the meat and keep aside. In the remaining gravy, whisk flour with ½ cup water to make a slurry, then gradually stir into the gravy on medium heat until it thickens and bubbles.
Add garam masala and return the meat back into the rich, thickened gravy.
If the gravy thickens too much upon cooling, add a little warm water to bring it back to the perfect consistency.
🔥 Step 4 — Tadka (Tempering)
In a separate pan, heat oil and ghee together. Add the reserved oil from the gravy, stir until sizzling. Optionally add a pinch of red chilli powder for extra heat.
Pour the hot tempering over the nihari to add aroma and depth.
🍽️ Serving Suggestions
Serve piping hot Beef Nihari with fresh coriander, green chillies, ginger slices and lemon wedges. Pair it with hot naan, tandoori roti or paratha for a truly soul-warming meal.