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Zahid Ki Nihari Recipe (Slow-Cooked Beef Stew)

Servings 4
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes

Ingredients

Beef:

  • 1 kg beef shank nalli + gosht
  • 500 g marrow bones optional for flavor

Base:

  • 2 onions thinly sliced
  • 2 tbsp lehsan-adrak paste
  • 4 tbsp oil or desi ghee
  • Salt to taste
  • Water as needed

Masala Mix (make a powder of them):

  • 1.5 tbsp lal mirch
  • 2 tbsp Kashmiri mirch for color
  • 4 tbsp saunf powder
  • 2 tbsp sonth dry ginger
  • 1 tbsp dhania powder
  • 1 tsp zeera powder
  • ½ tsp ajwain

1 tbsp garam masala (grind these below):

  • 7 laung
  • 6 green elaichi
  • 2 badi elaichi
  • 2 dalchini
  • 1 tbsp kali mirch
  • 1 tbsp sabut zeera
  • 4 pipli if you have
  • pinch jaifal + javitri

For thickening:

  • 2 tbsp atta roasted mixed in water (slurry)

Garnish:

  • Julian cut adrak
  • Hara dhania
  • Fried pyaz
  • Hari mirch
  • Lemon wedges

Instructions

  • Lightly roast sabut garam masala & grind to powder. Mix with rest of masalay.
  • Heat oil/ghee in pot. Fry sliced onions till golden.
  • Add lehsan-adrak paste → fry for 1 min.
  • Add beef + bones → bhunofy till color changes.
  • Add masala mix + salt → cook till masala coats meat.
  • Add enough water to cover meat → bring to boil.
  • Lower heat → cover & slow cook for 4–5 hours till meat is soft.
  • Roast atta & make slurry (mix with water).
  • Add slurry slowly into nihari → stir continuously to avoid lumps.
  • Simmer 10–15 mins more till thickened.

Notes

Garnish & Serve:
Top with adrak, hara dhania, fried onions, hari mirch.
Serve with naan, sheermal or taftaan
Author: Dr. Madiha Naveed
Course: Main Dish
Cuisine: Pakistani