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Nihari

Name: Nihari
Total time: 240 min
Yield: Serves 4
Cuisine: Pakistan
Ingredients: 800g Bone-In Beef Shank; 2 Onion; 4 cloves Garlic; 2 pieces Ginger; 3 tbsp All-purpose flour; 1 tsp Chili powder; 1 tsp Garam masala; 3 tbsp Vegetable Oil

Main Dish

⏱ 240 min

👥 Serves 4

Difficulty ⭐⭐⭐

Beef shank slow-cooked overnight until meltingly tender — a rich Pakistani stew served even at breakfast.

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📖 The Story Behind This Dish

Nihari is said to have originated in the royal kitchens of the Mughal Empire: bone-in beef shank is simmered on low heat for hours until it practically melts. It first spread as a breakfast eaten after the dawn prayer, and is now a national stew served at eateries all day. It's classically finished with julienned ginger and cilantro.

🌆 Where it's eaten: At an eatery in Lahore, the aroma of nihari simmering in a huge pot since before opening draws a line from early morning.

🥕 Ingredients (serves 4)

Bone-In Beef Shank 800g
Onion 2
Garlic 4 cloves
Ginger 2 pieces
All-purpose flour 3 tbsp
Chili powder 1 tsp
Garam masala 1 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Fry the onion in oil until golden.
Add grated garlic and ginger, chili powder, and garam masala and fry together.
Add the beef shank, sear, and pour in plenty of water.
Simmer on low for 3–4 hours until the meat falls apart.
Stir in flour mixed with water to thicken.
Serve topped with julienned ginger.

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