Nihari is a classic Pakistani slow-cooked dish, known for its deep, rich flavor, thick gravy, and warming spices. With my Nihari Masala, you can recreate that authentic, restaurant-style taste at home without the long list of spices.
This is a ready-to-use blend—no need to add any extra spices. Just use this masala and let it slow cook to perfection. It’s carefully balanced to give you the signature color, aroma, and depth that makes nihari so comforting and flavorful.
Make it simple, make it authentic, and enjoy real desi flavor—straight from my kitchen, dil se.
RECIPE:
Ingredients:
- 4 lbs / ~2 kg meat with bones
- 1 medium onion
- ½ cup oil
- ½ cup flour mixed with water
Cooking method:
- Heat oil in a pot and fry sliced onions until golden brown.
- Add meat (beef or lamb with bones) and cook on high heat until well seared.
- Add ginger garlic paste and sauté for a few minutes.
- Mix in the Nihari Masala and cook briefly to release aroma.
- Add 3–4 liters of water, cover, and cook on low heat for 3–4 hours until meat is tender.
- In a separate bowl, mix ½ cup wheat flour with water to make a smooth slurry.
- Slowly add it to the nihari while stirring to reach desired thickness.
- Simmer for another 30–40 minutes.
- Garnish with julienned ginger, fresh coriander, and lemon juice. Serve hot with naan or paratha.
Serving Suggestion
1 pack (50g) is ideal for approximately 4 lbs (2 kg) meat and serves 5–6 people.