Special Nihari Karachi Style Recipe
Nihari is one of Pakistan’s most beloved dishes, known for its rich, aromatic, and flavorful gravy. Originating from the Mughal era, this slow-cooked beef stew has become a signature dish in Karachi, where food lovers indulge in its spicy and buttery texture. In this recipe, we’ll walk you through making Special Karachi-Style Nihari at home with simple steps and easily available ingredients.
Ingredients:
For Nihari Masala:
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black peppercorns
4-5 green cardamoms
2 black cardamoms
1-inch cinnamon stick
4-5 cloves
1 bay leaf
½ tsp nutmeg powder
½ tsp mace powder
1 tbsp red chili powder
1 tbsp Kashmiri chili powder
1 tsp turmeric powder
1 tbsp dry ginger powder
1 tbsp garam masala
Salt to taste
For Nihari Gravy:
1 kg beef shank (or mutton)
½ cup ghee or oil
2 onions (finely sliced)
1 tbsp ginger-garlic paste
4 tbsp wheat flour (roasted)
6-7 cups water or beef stock
Juice of 1 lemon
2 tbsp yogurt
Fresh coriander and ginger (julienned for garnish)
Green chilies (chopped)
Preparation Method:
Step 1: Prepare the Nihari Masala
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamoms, cinnamon, cloves, and bay leaf for 1-2 minutes on low heat until fragrant.
Grind them into a fine powder using a spice grinder.
Mix with nutmeg, mace, red chili powder, Kashmiri chili, turmeric, dry ginger, garam masala, and salt. Set aside.
Step 2: Cooking the Nihari
Heat ghee in a large pot and fry the sliced onions until golden brown.
Add ginger-garlic paste and cook for a minute until aromatic.
Add beef shank pieces and sauté for 5-7 minutes until the meat changes color.
Mix in the prepared Nihari masala and cook for another 2-3 minutes.
Stir in yogurt and cook until the oil separates.
Pour in 6-7 cups of water or beef stock, cover, and let it simmer on low heat for 4-6 hours for tender, fall-apart meat.
Step 3: Thickening the Gravy
Mix roasted wheat flour in ½ cup water to form a smooth slurry.
Slowly pour the slurry into the Nihari while stirring continuously.
Cook for another 20-30 minutes until the gravy thickens to your desired consistency.
Adjust salt and spice level if needed.
Step 4: Finishing Touches
Squeeze fresh lemon juice into the Nihari.
Garnish with julienned ginger, chopped green chilies, and fresh coriander.
Serve hot with naan or fresh tandoori roti.
Tips for the Best Karachi-Style Nihari:
Slow cooking enhances the depth of flavor, so be patient and let it simmer.
Beef shank is ideal for Nihari due to its rich marrow and gelatin, giving the gravy a silky texture.
Toasting and grinding fresh spices at home makes a significant difference in taste.
For an authentic touch, add bone marrow (nalli) while cooking for extra richness.
Conclusion
This Special Nihari Karachi Style recipe brings the magic of traditional Pakistani cuisine to your kitchen. With its robust spices and slow-cooked tenderness, Nihari is perfect for special occasions or weekend family feasts. Serve it with naan, lemon wedges, and fresh condiments for an unforgettable meal!