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Nihari: Traditional Pakistani Beef Stew

Nihari is a beloved traditional stew from Pakistan, known for its rich, deep flavors and tender beef. This dish is often enjoyed during special occasions and family gatherings, where it brings a sense of warmth and togetherness. The slow-cooked beef, simmered with aromatic spices, creates a tantalizing aroma that fills the kitchen. The unique blend of spices, including star anise, cardamom, and garam masala, adds complexity to the dish, making it a feast for the senses. Traditionally eaten with naan or sheermal, Nihari is not just a meal; it’s a cultural experience that showcases the culinary heritage of Pakistan. With both stovetop and slow cooker options, you can enjoy this comforting dish any day of the week, whether for a festive celebration or a cozy family dinner.

Dinner | Pakistani | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Beef Stew | Dutch Oven | Knife | Mixing Bowl | Pot | Slow Cooker | Stovetop | Whisk | Beef | Garlic | GInger | Onion | Boiling | Sautéing | Simmering | Stewing | Whisking | Cozy Evening | Family Gathering | Festive | Hands-Off | Slow
Time to complete

Prep

30min

Cook

6h

Wait

0 minutes

Total

6h 30min

Ingredients (Makes 6 portions)

Whole Spices

  • ½ piece of a small star anise
  • 1-2 small bay leaves
  • 1 inch piece cinnamon stick

Ground Spices

  • 2-3 whole cloves (ground into a powder)
  • 2-3 green cardamom pods (seeds ground into a powder)
  • ½ tsp fennel seeds (ground into a powder)
  • ½ tsp paprika powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • ¼-½ tsp red chili powder or cayenne
  • ¼ tsp crushed red chili flakes
  • ¼ tsp black pepper powder
  • ⅛ tsp garlic powder (optional)
  • pinch nutmeg

Other Spices

  • 1 tbsp Homemade Nihari Masala

Fats

  • ⅓ cup canola or other neutral oil
  • 1 tbsp ghee (or butter)

Aromatics

  • 1 large onion (thinly sliced)
  • 5-6 garlic cloves (crushed)
  • ¾ inch piece ginger (crushed)

Seasoning

  • 1¼ tsp salt (sea salt or table salt)

Thickening Agent

  • ¼ cup durum atta flour (or dry roasted brown rice flour for GF)

Liquids

  • 9 cups water for stovetop (3½ cups for slow cooker)

Protein

  • 1 lb boneless beef shank meat, cubed (or beef stew meat)

Finishing Touch

  • 1 tsp garam masala

For Serving/Garnishing

  • crispy fried onions
  • 1 inch piece ginger (julienned)
  • 1 lemon (cut into wedges)
  • ¼ bunch fresh cilantro (chopped)
  • 1-2 green chili peppers (chopped)
Nutrition Information (per 100g)
  • Calories: 250
  • Fat: 15
  • Protein: 20
  • Carbohydrates: 10
  • Fiber: 2
Directions

Sautéing the Aromatics

  • 1. In a heavy-bottomed Dutch oven or pot, heat the canola oil and ghee over medium-high heat.
  • 2. Add the star anise, bay leaves, cinnamon stick, and sliced onion, sautéing until the onion turns golden, about 10 minutes.

Building the Base

  • 3. If necessary, deglaze the pot with 2 tablespoons of water. Once the water evaporates, add the crushed garlic and ginger, continuing to sauté for 30 seconds.

Adding the Beef

  • 4. Introduce the cubed beef to the pot and sauté for approximately 5 minutes, or until the meat changes color.

Incorporating the Spices

  • 5. Reduce the heat and add the ground spices and salt, sautéing for an additional 20 seconds.

Simmering the Stew

  • 6. Pour in the water, stir well, and increase the heat to high, bringing the mixture to a boil.
  • 7. Once boiling, lower the heat to maintain a gentle simmer. Cover and cook for 6 hours if using beef shank, or about 4 hours for beef stew meat.

Thickening the Stew

  • 8. After cooking, check the meat for tenderness; it should easily break apart with a spoon. Remove whole spices if desired.

Preparing the Slurry

  • 9. Take out 1 cup of the liquid and allow it to cool slightly. Add an ice cube to expedite cooling.
  • 10. In a separate bowl, combine the durum atta flour with the cooled Nihari liquid, whisking to create a smooth slurry.

Finalizing the Stew

  • 11. Slowly pour the slurry back into the pot while stirring to avoid clumps. Adjust the consistency with boiling water if necessary.

Finishing Touches

  • 12. Raise the heat to high, bringing the stew to a simmer again. Then lower the heat and let it cook for an additional 30-45 minutes until thickened.

Serving the Dish

  • 13. Serve hot, garnished with crispy fried onions, julienned ginger, lemon wedges, fresh cilantro, and chopped green chili peppers alongside naan or sheermal.
Cookix's Secrets

Alternative Cooking Methods

  • For a quicker version, use a pressure cooker to reduce cooking time significantly.

Cooking Tips

  • For enhanced flavor, allow the stew to rest overnight and reheat before serving.

Healthier Variations

  • Use less oil or substitute with a healthy oil like olive oil.

Ingredient Substitutions

  • You can replace beef with lamb or chicken for different flavor profiles.

Ingredient Tips

  • Ensure to use fresh spices for the best flavor.