📝 About This Recipe
Nihari is the crown jewel of Indo-Pakistani cuisine, a velvety, spice-infused beef stew that was traditionally slow-cooked overnight to be served for breakfast. This recipe captures that legendary depth of flavor using the Instant Pot, transforming tough shank meat into butter-soft morsels in a fraction of the time. With its signature silky gravy and a vibrant array of fresh garnishes, it is a soul-warming masterpiece that balances heat, aromatics, and rich umami.
🥗 Ingredients
The Meat
- 2 lbs Beef Shank (Bong) (cut into large 2-3 inch chunks; bone-in is preferred for marrow)
The Homemade Nihari Masala
- 2 tablespoons Fennel Seeds (the star aromatic of Nihari)
- 1 tablespoon Ginger Powder (known as Sonth)
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 10-12 pieces Whole Black Peppercorns
- 5 pieces Cloves
- 2 pieces Black Cardamom
- 1 inch Cinnamon Stick
- 1 piece Star Anise
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
Aromatics and Base
- 1/2 cup Ghee or Oil (ghee provides a more authentic flavor)
- 1 large Onion (very thinly sliced)
- 2 tablespoons Ginger-Garlic Paste (freshly ground if possible)
- 1/4 cup Atta (Durum Whole Wheat Flour) (used to thicken the gravy)
- 1.5 teaspoons Salt (adjust to taste)
For Serving and Garnish
- 2 inch piece Fresh Ginger (cut into fine julienne strips)
- 1/2 cup Fresh Cilantro (chopped)
- 3-4 pieces Green Chilies (sliced)
- 2 pieces Lemon (cut into wedges)
👨🍳 Instructions
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1
Prepare the Nihari Masala: In a small pan, lightly toast the fennel seeds, coriander, cumin, peppercorns, cloves, cardamom, cinnamon, and star anise for 2 minutes until fragrant. Let them cool, then grind into a fine powder. Mix in the ginger powder and Kashmiri chili powder. Set aside.
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2
Set the Instant Pot to 'Saute' mode (High). Add the ghee. Once melted and hot, add the sliced onions and fry until they are a deep golden brown. Do not burn them, as this will bitter the stew.
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3
Add the beef shank chunks to the pot. Sear the meat for 5-7 minutes until it changes color from red to a deep brown, locking in the juices.
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4
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
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5
Add 3 tablespoons of your prepared Nihari Masala and the salt. Toss the meat well to coat it in the spices. Add a splash of water if the spices begin to stick to the bottom.
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6
Pour in 4 cups of water. If you have bones with marrow (Nalli), ensure they are submerged. Cancel 'Saute' mode.
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7
Secure the Instant Pot lid and set the valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on High Pressure for 45 minutes.
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8
Once the timer beeps, allow for a Natural Pressure Release (NPR) for at least 15 minutes. This ensures the meat remains tender and doesn't toughen up from a sudden temperature drop.
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9
Carefully open the lid. You should see a layer of oil (Tari) on top. Skim off about half of this oil into a small bowl and save it for serving—this is a traditional chef's secret!
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10
In a separate small bowl, whisk the Atta (flour) with 1/2 cup of water until it forms a smooth, lump-free slurry.
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11
Turn the Instant Pot back to 'Saute' (Low). Slowly pour the flour slurry into the pot while stirring constantly. The gravy will begin to thicken and take on a silky, glossy texture.
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12
Let it simmer for 5-10 minutes on Low Saute to cook out the raw flour taste. The meat should be 'fork-tender'—falling apart with minimal pressure.
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13
Final Touch: Taste for salt and add more masala if you prefer it spicier. Turn off the Instant Pot.
💡 Chef's Tips
Always use Beef Shank (Bong) for Nihari; the high collagen content is what creates the signature sticky, rich consistency of the gravy. If you cannot find Atta, you can use all-purpose flour, but toast it in a dry pan for 2 minutes first to mimic the nutty flavor of whole wheat. Don't skip the 'Tari' (oil skimming) step; when you add the flour slurry, the oil often gets absorbed or clouded, so drizzling the saved oil back on top at the end makes the dish look professional. If the gravy is too thin, simmer for a few more minutes; if too thick, add a splash of boiling water. Nihari tastes even better the next day as the spices continue to develop, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve piping hot in deep bowls, drizzled with the reserved spiced oil (Tari). Accompany with hot, buttery Garlic Naan or traditional Khamiri Roti for scooping up the gravy. Provide a 'Garnish Platter' in the center of the table with the julienned ginger, chopped cilantro, sliced chilies, and plenty of lemon wedges. A cold glass of sweet or salty Lassi perfectly balances the rich, spicy notes of the beef. For a traditional finish, serve with a side of bone marrow (Nalli) scooped directly into the stew.