Karachi Nihari Recipe

Karachi Nihari is a classic Pakistani dish renowned for its rich and flavorful slow-cooked meat stew. Originating from Karachi, this dish has become a beloved traditional meal in households across the country. The key to its distinctive taste lies in the slow simmering of juicy meat, aromatic spices, and a hearty blend of flavors. 

A perfect dish for special occasions or a comforting meal, Karachi Nihari is sure to transport your taste buds to the vibrant streets of Pakistan. So, let’s check it out. 

Ingredients for making the Karachi Nihari Recipe:

For the Nihari Masala:

• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 1 tbsp peppercorns
• 1 tsp cloves
• 2-3 black cardamom pods
• 4-5 green cardamom pods
• 1-inch cinnamon stick

For the Nihari:

• 1 kg beef or mutton, cut into chunks
• 1/2 cup ghee or cooking oil
• 2 large onions, thinly sliced
• 4 tbsp Karachi Nihari masala (from above)
• 2 tbsp ginger-garlic paste
• Salt to taste
• 8 cups water
• 1/2 cup wheat flour (optional for thickening)

For Garnish:

• Fresh coriander leaves, chopped
• Ginger, julienned
• Green chilies, sliced
• Lemon wedges

Steps for making the Nihari Recipe:

Step 1:

Firstly, dry roast coriander, fennel, cumin, peppercorns, cloves, black cardamom pods, green cardamom pods, and cinnamon sticks in a pan until aromatic. Allow the roasted spices to cool, then grind them into a fine powder. This is your Nihari masala.

Step 2:

Take a large pot to heat ghee or oil over medium heat. Add sliced onions and sauté until golden brown. After that, add meat chunks and sear until browned on all sides.

Step 3:

Stir in Karachi Nihari masala and ginger-garlic paste. Cook for at least 2-3 minutes. Then, pour in water, add salt, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 4-5 hours until the meat is tender.

Step 4:

If desired, mix wheat flour with water to make a smooth paste. Gradually add the paste to the simmering Nihari and stir until the desired thickness is achieved.

For Garnishing:

Garnish with fresh coriander leaves, ginger juliennes, green chillies, and lemon wedges. Also, serve it hot with naan or steamed rice.

Some Handful Tips:

• Adjust the quantity of Nihari masala according to your spice preference.
• For a richer flavor, allow the Nihari to simmer longer.
• Prepare the Nihari masala in advance and store it in an airtight container for convenience.
• Experiment with the meat choice—beef or mutton—based on your preference.
• The optional wheat flour paste adds thickness; adjust it according to your desired consistency.