Beef Nihari


Beef Nihari is considered one of the most popular dishes of Pakistani cuisine. Though traditionally served as breakfast, it is now usually eaten as a main dish at lunch or dinner, and often makes an appearance at special occasions. It is served with coriander, mint, green chilies and lemon alongside naan and tandoori rotis.

  • Medium
  • 6 person(s)
  • 45 Min


    • Shahi zeera1 teaspoon
    • Red chili powder1 teaspoon
    • Ground turmeric½ teaspoon
    • Peppercorn1/2 teaspoon
    • Cloves1/2 teaspoon
    • Saltto taste
    • Star anise1-2
    • Mace½ teaspoon
    • Nutmeg½ teaspoon
    • Black cardamom2
    • Bay leaf1-2
    • Deghi red chili1 teaspoon
    • Cardamom4-5
    • Coriander powder1 teaspoon
    • Ghee1/2 cup
    • Beef boneless1 kilogram
    • Nihari masala5 tablespoon
    • Ginger garlic paste1 tablespoon
    • Water1 litre
    • Diluted flour5 part water, 1 part flour
    • ½ ginger piece, juliennefor garnish
    • Fresh coriander, choppedfor garnish
    • Green chili, choppedfor garnish
    • Lemon, slicedfor garnish


  • For Nihari Masala: Add the royal cumin, red chili powder, ground turmeric, peppercorn, cloves, salt, star anise, mace and nutmeg, black cardamom, cardamom, bay leaf, deghi red chili, coriander powder in a grinder. Grind into a coarse powder.
  • For Gravy: Heat ghee in a large pot add boneless beef, stir fry until it is not pink anymore. Then add Nihari masala and mix well.
  • Add the ginger garlic paste and mix well for a minute.
  • Add the water, stir. Bring it to a boil, cover the lid, cook on low flame for 15-25 minutes or until the beef is completely cooked.
  • Add diluted flour into the gravy, cover the lid again and cook for 10-15 minutes until the gravy thickens and oil rises to the surface.
  • Serve with condiments i.e ginger, green chilies chopped, coriander and hot tandoori naan.
  • Enjoy! Please give us your feedback in the comments below.
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