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Pakistani Spicy Nihari

AED 56.20
6 in stock

Pakistani Beef Nihari Without bone - 1kg

Pakistani Beef bone with marrow - 1kg

Shan Nihari Masala - 50gm


Here's a recipe for Shan Nihari, a traditional Pakistani slow-cooked stew:


  • 1 kg beef shank or stewing beef, bone-in or boneless
  • 3-4 tbsp cooking oil or ghee
  • 3 medium onions, thinly sliced
  • 2 tbsp wheat flour (atta)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 cinnamon stick
  • 1/2 tsp black peppercorns
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Shan Nihari Masala (available at Pakistani or Indian grocery stores)
  • 6 cups water
  • Salt to taste
  • Fresh coriander leaves, for garnish
  • Ginger julienne, for garnish
  • Lemon wedges, for serving


  1. Heat oil or ghee in a large pot or pressure cooker on medium heat.
  2. Add the sliced onions and fry until they turn golden brown.
  3. Remove half of the fried onions and set aside for garnish.
  4. To the remaining fried onions in the pot, add the wheat flour (atta) and cook, stirring constantly, for 2-3 minutes until it turns golden brown and gives off a nutty aroma.
  5. Add the ginger paste, garlic paste, green cardamom pods, cloves, cinnamon stick, black peppercorns, cumin seeds, coriander seeds, and fennel seeds. Stir well.
  6. Add the beef shank or stewing beef, turmeric powder, red chili powder, and Shan Nihari Masala. Stir well to coat the meat with the spices.
  7. Add water and salt to taste. Stir well and bring to a boil.
  8. If using a pressure cooker, cover the cooker with the lid and pressure cook on low heat for about 1-1.5 hours, or until the meat is tender and falls off the bone easily. If using a regular pot, cover with a tight-fitting lid and simmer on low heat for 3-4 hours, or until the meat is tender, stirring occasionally.
  9. Once the meat is cooked, use a spoon to skim off any excess fat from the surface of the stew.
  10. Garnish with fresh coriander leaves, fried onions, and ginger julienne.
  11. Serve hot with lemon wedges and naan, roti, or crusty bread on the side.

Enjoy your delicious Shan Nihari!