🇵🇰 Pakistan recipe
Nihari
Nihari is the soul food of Pakistan, a dish born in the Mughal-era kitchens of Old Delhi and perfected in the lanes of Lahore and Karachi. Traditionally cooked overnight in enormous pots, it was served at dawn as the first meal of the day — its name derives from the Arabic 'nahar' meaning morning. The slow-cooked beef shank yields a gravy of extraordinary depth, thickened with wheat flour and enriched with bone marrow.
Prep30 mins
Cook6-7 hrs
Serves6
Difficultyhard
Ingredients
- 1kg beef shank with bone and marrow
- 3 large onions, thinly sliced
- 3 tablespoons ginger-garlic paste
- 3 tablespoons nihari masala (store-bought or homemade)
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon fennel seed powder
- 0.5 teaspoon dried ginger powder (sonth)
- 4 tablespoons wheat flour (atta), dry-roasted until golden
- 100ml vegetable oil or ghee
- 2 litres water
- Salt to taste
- Garnish: julienned ginger, sliced green chilies, chopped coriander, lemon wedges
- Garnish: thinly sliced fried onions (barista)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 480
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 32 g
