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Nihari
Melt 3 tablespoons of ghee in a heavy pot. Brown the sliced onion slowly until deep gold, about 15 minutes. Lift out half and keep it for the garnish.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Nihari take?
6 hr 25 min all in — 25 min prep, 6 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Chef's knife, Saucepan.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Beef shank → Lamb or mutton shank. Lamb nihari is common in Lahore. Cook time drops to around 3 hours. Toasted wholemeal flour → Plain flour or chickpea flour. Chickpea flour makes it gluten-free; the gravy is a shade grainier.
What should I watch for?
Add the slurry slowly or you get dumplings instead of gravy.
Any tips from this recipe?
Shank is the right cut. Chuck works, but the gravy will miss the body that comes from collagen and marrow. Nihari improves overnight. Shops add fresh stew to yesterday's pot and call the old gravy taar. Taste the salt only after the flour goes in; the gravy tightens and the seasoning reads stronger.
Can I prepare this ahead?
Nihari improves overnight. Shops add fresh stew to yesterday's pot and call the old gravy taar.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.