A rich, deeply flavored Pakistani slow-cooked beef stew, Zahid Ki Nihari is the essence of comfort and
tradition. Made with tender beef shank (nalli gosht), marrow bones, and an aromatic homemade spice blend,
this dish simmers for hours until the meat becomes melt-in-your-mouth soft. Traditionally served with naan,
sheermal, or taftaan, it’s the perfect weekend indulgence.
Zahid Ki Nihari Recipe (Slow-Cooked Beef Stew)
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