Nihari is a rich, flavorful, and comforting Pakistani stew traditionally slow-cooked for hours. With this Instant Pot version, you can enjoy the deep flavors of Nihari in a fraction of the time without compromising on taste. Tender beef, infused with a complex blend of whole and ground spices, simmers in a silky, spiced broth. Serve this with naan or rice, and garnish with fresh ginger, cilantro, and lemon wedges for a meal that’s truly satisfying.
Ingredients:
Whole Spices:
- 1 star anise (badiyan)
- 2 small bay leaves (tez patta)
- 1 cinnamon stick (3–4 inch) (daarchini)
Ground Spices:
- 3-4 whole cloves, ground into powder
- 3 green cardamom pods, seeds removed and ground
- 1/2 tsp fennel seeds, ground
- 1/2-1 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4-1/2 tsp red chili powder (or cayenne, to taste)
- 1/4 tsp crushed red chili pepper
- 1/4 tsp ground black pepper
- 1/8 tsp garlic powder (optional)
- Pinch of nutmeg
- ½ tablespoon of pre-packaged Nihari masala powder or 1 tablespoon of your own homemade blend for an authentic flavor boost.
Nihari:
- 1/3 cup grapeseed, canola, or any neutral oil
- 1 tbsp ghee or butter
- 1 large onion, thinly sliced
- 5-6 garlic cloves, crushed
- 1 inch (1 tbsp) piece of ginger, crushed
- 1 lb beef stew or shank pieces, cut into 1 ½–2 inch cubes
- 1 ¼ teaspoons of kosher salt, or adjust according to your flavor preference.
- 3–3 1/2 cups water
- 1/4 cup Durum Atta flour, substitute roasted brown rice flour or sorghum flour for gluten-free
- 1/3-1/2 lb beef bones
Garnishings:
- 1 inch piece ginger, julienned
- 1 lemon, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 1-2 mild green chilies, finely chopped
- Crispy fried onions (optional)
Instructions:
Step 1: Prepare the Spice Mix
- In a small bowl, mix the ground cloves, cardamom, fennel seeds, paprika, coriander, cumin, turmeric, red chili powder, crushed red chili pepper, black pepper, garlic powder (if using), nutmeg, and Nihari masala. Set aside.
Step 2: Sauté the Aromatics
- Set the Instant Pot to “Sauté” mode and heat the oil and ghee.
- Add the whole spices (star anise, bay leaves, cinnamon stick) and sauté for 1 minute until fragrant.
- Add the sliced onion and cook until golden brown.
- Stir in the crushed garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 3: Brown the Beef
- Add the beef stew or shank pieces to the Instant Pot and season with kosher salt.
- Sear the beef for 4-5 minutes, turning the pieces to brown them evenly.
Step 4: Add the Spice Mix and Water
- Stir in the prepared spice mix, coating the beef and onion mixture thoroughly.
- Pour in the water, ensuring it covers the beef.
- Add the beef bones at this stage for extra flavor.
Step 5: Pressure Cook
- Close the Instant Pot lid and set the valve to “Sealing.”
- Pressure cook on high for 40 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
Step 6: Thicken the Nihari
- In a small bowl, mix the durum atta flour (or alternative gluten-free flour) with 1/4 cup water to form a smooth slurry.
- Turn the Instant Pot back to “Sauté” mode and slowly stir in the slurry to the Nihari. Let it cook for 5-10 minutes until the broth thickens to your desired consistency.
Step 7: Garnish and Serve
- Once the Nihari is ready, turn off the Instant Pot.
- Garnish with julienned ginger, chopped cilantro, lemon wedges, green chilies, and crispy fried onions if desired.
- Serve hot with naan or rice.
Conclusion:
This Instant Pot Nihari is a quick and easy way to enjoy the deep, rich flavors of traditional Pakistani beef stew. By using an electric pressure cooker, the beef becomes tender in less than an hour, and the fragrant spices infuse the broth with layers of flavor. Top it off with fresh garnishes, and you’ve got a dish that will warm your soul and please any crowd.
Instant Pot Nihari – A Hearty Pakistani Beef Stew
A flavorful and aromatic Pakistani beef stew madeeasy in the Instant Pot, featuring tender beef and a rich spiced broththickened with flour.
Ingredients
Whole Spices:
- 1 star anise badiyan
- 2 small bay leaves tez patta
- 1 cinnamon stick 3–4 inch (daarchini)
Ground Spices:
- 3-4 whole cloves ground into powder
- 3 green cardamom pods seeds removed and ground
- 1/2 tsp fennel seeds ground
- 1/2-1 tsp paprika powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4-1/2 tsp red chili powder or cayenne, to taste
- 1/4 tsp crushed red chili pepper
- 1/4 tsp ground black pepper
- 1/8 tsp garlic powder optional
- Pinch of nutmeg
- ½ tablespoon of pre-packaged Nihari masala powder or 1 tablespoon of your own homemade blend for an authentic flavor boost.
Nihari:
- 1/3 cup grapeseed canola, or any neutral oil
- 1 tbsp ghee or butter
- 1 large onion thinly sliced
- 5-6 garlic cloves crushed
- 1 inch 1 tbsp piece of ginger, crushed
- 1 lb beef stew or shank pieces cut into 1 ½–2 inch cubes
- 1 ¼ teaspoons of kosher salt or adjust according to your flavor preference.
- 3 –3 1/2 cups water
- 1/4 cup Durum Atta flour substitute roasted brown rice flour or sorghum flour for gluten-free
- 1/3-1/2 lb beef bones
Garnishings:
- 1 inch piece ginger julienned
- 1 lemon cut into wedges
- 1/4 cup fresh cilantro chopped
- 1-2 mild green chilies finely chopped
- Crispy fried onions optional
Instructions
Step 1: Prepare the Spice Mix
- In a small bowl, mix the ground cloves, cardamom, fennel seeds, paprika, coriander, cumin, turmeric, red chili powder, crushed red chili pepper, black pepper, garlic powder (if using), nutmeg, and Nihari masala. Set aside.
Step 2: Sauté the Aromatics
- Set the Instant Pot to “Sauté” mode and heat the oil and ghee.
- Add the whole spices (star anise, bay leaves, cinnamon stick) and sauté for 1 minute until fragrant.
- Add the sliced onion and cook until golden brown.
- Stir in the crushed garlic and ginger, cooking for another 1-2 minutes until fragrant.
Step 3: Brown the Beef
- Add the beef stew or shank pieces to the Instant Pot and season with kosher salt.
- Sear the beef for 4-5 minutes, turning the pieces to brown them evenly.
Step 4: Add the Spice Mix and Water
- Stir in the prepared spice mix, coating the beef and onion mixture thoroughly.
- Pour in the water, ensuring it covers the beef.
- Add the beef bones at this stage for extra flavor.
Step 5: Pressure Cook
- Close the Instant Pot lid and set the valve to “Sealing.”
- Pressure cook on high for 40 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
Step 6: Thicken the Nihari
- In a small bowl, mix the durum atta flour (or alternative gluten-free flour) with 1/4 cup water to form a smooth slurry.
- Turn the Instant Pot back to “Sauté” mode and slowly stir in the slurry to the Nihari. Let it cook for 5-10 minutes until the broth thickens to your desired consistency.
Step 7: Garnish and Serve
- Once the Nihari is ready, turn off the Instant Pot.
- Garnish with julienned ginger, chopped cilantro, lemon wedges, green chilies, and crispy fried onions if desired.
- Serve hot with naan or rice.