Pakistani Recipes

Nihari – scrumptious slowly cooked meat curry

Nihari is a delicious, slow-cooked meat curry made from mutton, beef, and sometimes even chicken. The word Nihari ‘نہاری’ is derived from the Arabic work Nahar ’.نهار“What” day “means. Maybe it’s because it was cooked all night in the old days and served to the kings the next day after the early morning prayers Day.

In Pakistan and northern India, Nihari is often served for breakfast, especially on weekends. It is also a popular item in Ramadan.

Nihari is said to have been developed in the royal kitchens of Lucknow, and as a result, the kitchens of the Muslim nawabs also became popular. After independence, the court emigrated to Pakistan and became very popular there. It is also popular in parts of Bangladesh. Nowadays, Nihari is more a synonym for Pakistani cuisine than for Indian cuisine. However, it is still very popular in New Delhi.

I like how tender the meat gets from the slow slow cooking. Served with hot, fluffy naan or chapati, it’s easy to devour gently.

Nihari – delicious slowly cooked meat curry

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Recipe Name: Nihari – Delicious, slow-cooked meat curry

Cuisine: Pakistan / Delhi

Author: Shana c / o Recipes ’R’ Simple

Preparation time: 15 min

Cooking time: 4-6 hours

Total time: 4-6 hours 15 minutes

Yield: (6-8 servings)


  • 1 kg of beef (beef or mutton) – large cubes
  • ½ kg of bone / marrow
  • 2 generous tablespoons of ginger paste
  • 2 generous tablespoons of garlic paste.
  • ½ cup plus 3 tablespoons of ghee (Ghee is more traditional and increases the taste, but oil can be used instead.
  • 1 cup of whipped yogurt (shouldn’t be too sour)
  • ½ cup of wheat flour
  • 2 purple onions, finely chopped
  • 2 tsp salt or to taste

For Nihari Spice Mix: are ground together:

  • 1 tbsp kashmiri chili powder – Use a bright red chili powder
  • ¼ tbsp cayenne pepper powder – adapt to the taste
  • 2 tsp coriander powder
  • 2 tsp fennel seeds
  • 1 tsp cumin
  • 1 tsp dry ginger powder
  • ½ tsp nutmeg
  • ½ tsp mace
  • ½ tsp turmeric powder
  • 7 cardamom
  • 7 carnations
  • 16 black peppercorns
  • 1 bay leaf

For garnish:

  • 2 tbsp ginger, julienned
  • 1 gree chilli chopped
  • fresh coriander leaves, chopped


  • Rinse the meat and bones thoroughly. Leave drain.
  • Grind all the spices into a powder. The spices do not need to be heated beforehand.
  • Heat ½ cup of ghee in a large stockpot.
  • Add the ginger and garlic pastes and stir them aromatic without changing the color.
  • Now add the meat and bones along with the prepared spice flour.
  • Throw together over high heat until the meat is fried in the spices.
  • Add salt and mix well. (Add about 1 tsp now, you can add more later after trying the sauce).
  • Turn off the heater and add the yogurt. Stir well to incorporate.
  • Now add 8 cups of water and bring to a boil.
  • Reduce heat.
  • Cover and continue to simmer gently until the meat is very tender. (5-6 hours for beef and 3-4 hours for mutton).
  • Check occasionally. The meat should be incredibly tender. As soon as the meat is tender, there should be about 3 cups of sauce left. Add salt if necessary.
  • Mix the wheat flour with a cup of water to make a slurry.
  • Add this to the nihari and cook over high heat for 7 minutes. Stir occasionally to avoid burning. (You have to observe this depending on the type of cooking vessel used.)
  • Put the rest of the ghee in a separate pan and heat.
  • Add the chopped onion and fry until golden brown.
  • Add to the simmering Nihari, cover and let cook for another 15-20 minutes on low Heat.
  • Garnish with ginger julienne, coriander leaves and sliced ​​green chilli.

Nihari – delicious slowly cooked meat curry



  • In many places, you can ask your butcher to give you Nihari meat. They give you the best shaft and cut into large cubes for you.

Main ingredients: beef / mutton, marrow / bone, spices, onion, ginger, garlic, salt, ghee, yogurt, coriander leaves.

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