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Nihari
Pakistan
Originated in the royal kitchens of the Mughal emperors. It remains the great breakfast of Old Lahore.
Slow-cooked beef shank stew simmered overnight with warming spices — the royal breakfast of Old Delhi and Lahore, eaten since the Mughal era.
Prep
20 mins
Cook
360 mins
Difficulty
Hard
Calories
430 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1kgbeef shank on the bone
2onions, finely diced
6 clovesgarlic
1 large pieceginger
3 tbspnihari masala or mixed spice
3 tbspplain flour
100gghee
ginger, coriander and limeto garnish
Method
1
Brown onions in ghee until very dark. Add garlic, ginger and spices. Cook 3 minutes.
2
Add beef. Sear. Add water to cover. Simmer 6+ hours until meat falls from bone.
3
Stir in flour mixed with water to thicken. Serve with garnishes and naan.
Chef's Tip
Nihari must cook for at least 6 hours — traditionally cooked overnight and eaten at dawn.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.