If you love rich and hearty stews that are both easy and delicious, then this easy Pakistani Beef Nihari recipe is the dish for you. This rich stew is slowly cooked to perfection, the beef (or sometimes lamb) is simmered in a mirage of different spices, water and seasoned with onions. You then thickened with whole wheat flour (usually) to make a delicious gravy sauce. You can enjoy the delicious flavors of Nihari with rice or naan.
From my understanding, the word Nihari comes from the Arabic root word “Nahar”, meaning daylight. Basically, Nihari is named after the Arabic root word since it was traditionally made to simmer and cook overnight and was eaten in the morning/daylight. Good news though, this easy Pakistani beef Nihari recipe does not require you to simmer and cook it overnight! You just need a few hours on the stove top and you’re ready to enjoy!
If you’re looking more delicious and comforting stews, try the Bamya Stew, Dawood Basha (Kufta and Potato Stew), or this Fasouliya Khadra (Green Bean and Lamb Stew)
A Delicious Pakistani Stew

Pakistani Beef Nihari Recipe
What isn’t there to love about this dish? It’s packed full of protein, full of seasonings and spices, and a silky sauce thats perfect to soak up with naan. There are a few steps and ingredients necessary to make this dish a 10/10 finger-licking-good type of meal.
First, you need the protein. Veal works great here, and even lamb. Bone in or boneless pieces work here. Bone in protein, like beef shanks, or lamb shanks stay more juicy. However, but I prefer using the boneless variety to keep things bite sized. It also makes the meat to gravy ratio much much better in my opinion.
The most important component of this dish, in my opinion, is the Nihari Masala (spice mix). The seasonings are so important to have a flavorful sauce/gravy. There are quite a few spices in here, but they’re necessary for the authentic Nihari flavor.
Nihari Masala (spice mix)
Comprised of both whole spices + a few ground ones. The heart of a good Nihari lies in its masala (spice mix). You can opt for store-bought Nihari masala, but making it at home ensures the freshest and most authentic flavor.
Green cardamom pods
Black cardamom pods
Dried Bayleaf
Cumin seeds
Star anise
Black peppercorns
Cinnamon stick
Whole cloves
Fennel seeds
Ground Turmeric
Kashmiri chili powder
Ginger powder
Onion powder
Garam Masala
Coriander Powder
Salt
To Garnish:
Fresh ginger, julienned
Fresh cilantro, chopped
Thinly sliced green chilies (or jalapeños)

How to Prepare Pakistani Beef Nihari
Sauté the Onions: Heat the vegetable oil in a large pot over medium heat. Add the chopped yellow onions and sauté until golden brown. Do not skip the onions and take your time while cooking them. Caramelized onions add depth and flavor to the dish.
Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for a few minutes until it’s toasted and fragrant. Your home should smell delicious by now.
Add the Green Chilis: I know not everyone tolerates heat, but I wholeheartedly believe that heat is ESSENTIAL to Nihari. It gives it the best flavor. So use as little or as much as you like.
Brown the Meat: Add the beef (or lamb) chunks to the pot, cooking until they are browned on all sides. This helps to seal in the juices and enhances the flavor of the meat. This also takes a few minutes. You want the protein to brown, not be a grey-ish color.
Add the Nihari Masala: Sprinkle in the prepared Nihari masala and mix well to coat the meat thoroughly. Cook for a few minutes to let the spices bloom and release their aromas. You can always adjust for more seasonings later.
Simmer the Beef Stew: Pour in the water and add salt to taste. Bring the mixture to a boil and let it boil for 3-4 minutes before reducing the heat to low. Cover the pot and let it simmer for at least 2-3 hours, or until the meat is tender and the flavors have mixed. Stir occasionally to prevent sticking and ensure even cooking. You NEED to check on the stew after the first hour, then every half hour after that. You have to make sure the beef or lamb doesn’t shred into the gravy. If the beef is cooked and is well tender before the 2-3 hour mark, move onto the next step.
Cook the Flour: In a small bowl, mix the wheat flour(Atta) with a bit of water to form a smooth paste. Then add another 1 cup of the Nihari broth from the pot to the flour mixture and whisk well. Return this mixture to the pot through a sieve, stirring continuously to avoid lumps. This will help thicken the stew.
Cook: Let it cook for a few more minutes until the Nihari is thickened and you’re ready to serve! Garnish with chilis, fresh ginger, and cilantro.
Serve: I personally love serving it with Naan, but you can do plain white basmati rice too.
Enjoy This Delicious Pakistani Nihari Recipe

Other Must Try Recipes:
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Easy Pakistani Beef Nihari Recipe (Pakistani Stew)
Ingredients
- 2½ pounds boneless beef chunks chuck roast, stew meat, eye of round, etc.
- ⅓ cup neutral oil
- 3 tablespoons ginger and garlic paste
- 2 large yellow onions
- 1 green chili, finely chopped or more or less to taste
- 8-9 cups hot water
- ¼ cup Atta whole wheat flour
- 2-3 tablespoons Nihari Masala See below
- Salt to taste
Nihari Masala (Spice Mix)
- 5 green cardamom pods
- 3 black cardamom pods
- 1 dried bayleaf
- 1 tablespoon cumin seeds
- 1 star anise
- 1½ teaspoon black peppercorns
- 1 cinnamon stick
- 1 teaspoon fennel seeds
- 6 whole cloves
- ¾ tablespoon turmeric powder
- 2 teaspoon onion powder
- 1 tablespoon Kashmiri Chili powder Or more or less to taste
- 1½ teaspoon ginger powder
- 1 teaspoon Garam masala
- 1 teaspoon coriander powder
Instructions
- To start, make the Nihari Masala. Add the whole spices to a spice grinder (in batches if needed) and grind until powdery and fine. Transfer to a bowl, and mix in the ground spices like turmeric, garam masala, coriander, kashmiri pepper, ginger and onion powders. Mix well.
- Heat the vegetable oil in a large pot over medium heat. Add the chopped yellow onions and sauté until golden brown. Do not skip the onions and take your time while cooking them. Caramelized onions add depth and flavor to the dish
- Stir in the ginger-garlic paste and cook for a few minutes until it's toasted and fragrant. Your home should smell delicious by now
- I know not everyone tolerates heat, but I wholeheartedly believe that heat is ESSENTIAL to Nihari. It gives it the best flavor. So use as little or as much as you like.
- Add the beef (or lamb) chunks to the pot, cooking until they are browned on all sides. This helps to seal in the juices and enhances the flavor of the meat. This also takes a few minutes. You want the protein to brown, not be a grey-ish color.
- Sprinkle in 2 tbsps of the prepared Nihari masala and mix well to coat the meat thoroughly. Cook for a few minutes to let the spices bloom and release their aromas. You can always adjust for more seasonings later.
- Pour in the water, and add salt to taste.
- Bring the mixture to a boil for 3-4 minutes before covering and letting it simmer on low for 2-3 hours, or until the meat is tender (depending on the cut of meat you use, It could be less than 2-3 hours).
- Once simmered for a few hours, In a small bowl, mix the wheat flour(Atta) with 1/4 cup of water to form a smooth paste. Then add another 1 cup of the Nihari broth from the pot to the flour mixture and whisk well. Return this mixture to the pot through a sieve, stirring continuously to avoid lumps. This will help thicken the stew.
- Let it cook for a few more minutes until the Nihari is thickened and you're ready to serve! Garnish with chilis, fresh ginger, and cilantro.
- Serve with fresh naan or plain white basmati rice.
Notes
- You NEED to check on the stew after the first hour, then every half hour after that. You have to make sure the beef or lamb doesn’t shred into the gravy. If the beef is cooked and is well tender before the 2-3 hour mark, move onto the next step.
- Keep mixing occasionally every half hour so the sauce doesn’t burn and the meat doesn’t stick.
- Atta is South Asian style wholewheat flour. I’ve tried this recipe with all purpose flour, but it doesn’t give off the same exact flavor.