A one pot authentic Nihari recipe that simplifies cooking Nihari! Keep reading for everything you need to do about making your masala, buying your meat, and cooking it stove top or in the Instant Pot!
There are a few Pakistani recipes that can stand on their own. That don't need a second fiddle, a side, anything else really except the garnishes that accompany it. Biryani is one such dish, Raan is another, but if I am to be honest than my favourite one dish meal is Nihari.
It comes to us as a 'workers' dish, the idea being that it cooked overnight to create something hearty that could be had for breakfast and fuel them for a day of labor. It has since then become an iconic part of Pakistani cuisine.
With it's strong spices, beautifully tender meat, the sourness of the lemon, that bright leafy cilantro. If I had a last meal request it would be Nihari.
I shared my recipe for Dum ka Qeema here recently and said that it was one of my bucket list foods, one of the dishes that I wanted to be able to make well from scratch. Nihari is another such dish.
A case for making your own masala (but you don't have to)
Nihari Masala sounds intimidating, but it's truly not. Combine, roast, and grind. Well worth the effort.
There are several masala brands that sell a Nihari spice mix, but there is something eminently satisfying about homemade. The flavour is decidedly different, earthier, more robust.
Homemade masalas also don't have any artificial ingredients or preservatives, just saying.
However if you like that particularly flavour but want a homemade base then feel free to add a tablespoon or so of it into your "tari" oil at the end.
Nihari Meat: A Quick Primer
Traditional Nihari meat is a bone in shank, that tells you everything you need to know about what meat to buy and what bones to acquire.
It was traditionally made with the whole shank piece, but in modern times we cut the meat and bones into chunks. The meat is there for the eating and the bones are there to give richness, depth, and another layer of flavour. If you can't get shank bones than anything rich in collagen like the joints works too.
In Pakistan the meat is typically beef, but you can always use mutton. In North America veal is often the meat of choice given that it's more tender with softer fibres.
To Instant Pot or not to Instant Pot
Okay before anyone comes at me let me say that your Instant Pot IS NOT JUST A PRESSURE COOKER. Did I just blow your mind? Just go see - there's a slow cook button. See it? Great. Let's talk now
Using the Slow Cooker Function: my favorite thing about this is that I can put my Nihari to cook here for 5 hours and while it's cooking I can't smell a thing. I also sometimes use it to make just a bone broth just fyi.
Pressure Cooking Nihari: 45-50 minutes is all you need for beautifully tender nihari. However, when a nihari slow cooks the spices develop their flavour and the bones release a depth that doesn't come with pressure cooking. If time isn't on your side though and the cravings are real then absolutely go for it.
Made the Nihari? Rate it below! Would love to hear from you!
Nihari
Ingredients
- 2 lb Large chunks of beef/veal - 3 inch pieces
- 1-2 lb bones
- 2 tbsp salt
- 1 ½ tbsp ginger paste
- 1 ½ tbsp garlic paste
- 1 tbsp red chilli powder
- 1 tbsp kashmiri chilli powder
- 1 tbsp coriander powder
- ½ tsp turmeric powder
- Ghee/Oil for cooking
- 1 large onion
Nihari Masala
- 1.5 tbsp coriander seeds
- 1.5 tbsp saunf
- 1.5 tsp whole black pepper
- 1.5 tsp whole cloves
- ½ tbsp cumin seeds
- 1 bay leaf
- ½ tsp grated nutmeg
- 2 1-inch cinnamon sticks
- 2-3 piece mace
- 3 black cardamoms
- 4-6 green cardamoms
- 1 piece dried ginger (small, can sub with ½ tbsp of gingepowder)
- 6 whole red chillies (round)
- 1 tsp kalonji
- 2 pieces of peepli or 3-4 kabab chini (optional)
Garnishes
- lemon wedges
- sliced green chillies
- julienned ginger
Instructions
Nihari Masala
- Dry roast all the ingredients in a frying pan (no oil), grind to a powder. Set aside
Cooking the Nihari
- Heat oil in a large pot
- Thinly slice your onion, fry till golden brown then spread on paper towels to dry. (we will use these at the end)
- Add all the remaining ingredients in the first list and stir fry the meat until its browned and the masala is cooked - about 4-5 minutes
- Then add your Nihari Masala Mix and 7 cups of water and stir well.
- Pressure cook for 45-50 minutes or slow cook for 4-5 hours undisturbed to get beautifully tender meat. For slow cooking stove top, bring the mixture to a boil then let it simmer covered.
- Once the time is up skim any greyish scum that may rise to the top and discard.
- Crush the onions and mix in, bring the nihari to a boil
- If you are serving this another time then set it aside for the nihari to cool.
- When ready to eat then dissolve ⅓ cup atta in 1 cup water and whisk briskly as you add it to the nihari
- The nihari will thicken as it cooks - 10 to 15 minutes
- Adjust consistency per liking (more water or atta+water), just remember you need to simmer after adding it to lose the raw taste.
- Heat a few tbsp of oil in a small saucepan and add 1.5 tbsp of kashmiri laal mirch (for colour) and add it on top of the nihari like a tadka/baghaar.
Notes
Mark Mendham says
Hello Sarah, Asalaamalaikum,
I am British, a retired teacher, and living in the far south of France.
Many years ago, when I was a young man, I had the enormous privilege of working for a couple of years in Peshawar, and later in Jeddah (KSA). In both places I adored Pakistani cuisine, and Nihari became a great favourite !
I have a couple of questions about your recipe.
Firstly, the quantities you mention are to make the nihari for how many people ?
Secondly, you say 2 tbsp salt. This seems a huge amount, can you confirm please.
Thirdly, I have no pressure cooker and so will slow cook for 4-5 hours as you recommend. I will use a heavy cast iron pot with a lid. At what temperature should I set my oven ?
Thanks for your delish recipes !
Cordialement,
Mark Mendham.
Sarah Mir says
Hi Mark! I too have lived in Jeddah but sadly have only visited the beautiful South of France, what a lovely place for you to be in! Now for the nihari questions this is an easy 8-10 but you can freeze it no problem! Second, I know the salt levels seem wild but they totally work, that said you can err on the side of caution and start with 1 tbsp (measuring spoons). Third, my sister in law always makes her nihari in the oven and she slow cooks for 4.5-5 hours at 110C covered. Hope that helps!