Nihari (Pakistani Stew)

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“this is a traditional brunch item from Pakistan -- served with Naan bread. this recipe is simple to put together but needs to cook several hours. i sometimes make it with boneless chicken + add a stock cube to get the stewy taste. if using beef - you can ask for "nihari meat" (its a special cut of meat) at your local Halal butcher shop.”
5hrs 15mins
1 litre

Ingredients Nutrition


  1. Heat oil in a heavy based pot.
  2. Add meat and fry it a little.
  3. Add salt, chili powder, turmeric, coriander powder and ginger paste.
  4. Mix well. Add a little water.
  5. Dissolve flour in half a cup of water and add this to the meat and bring to boil.
  6. Grind all the whole spices ( spice mix).
  7. Put all the ground spices in a fine cotton cloth bundle.
  8. and add to meat.
  9. OR grind them till powdery fine and add them to the meat.
  10. Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
  11. When meat has softened remove the bundle of spices and make the curry into desired consistency.
  12. To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
  13. Also garnish with fresh coriander, ginger and green chilies.

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