Easy Beef Nihari (Pakistani Beef Stew)

Nihari, a regal and aromatic stew made with beef, mutton, or lamb, bears roots embedded in the culinary history of Mughal India. Originating in Delhi while under the rule of Mughal emperorers, its name, "Nihari," means "morning" in Urdu, reflecting its traditional consumption as a breakfast dish. This slow-cooked dish evolved in royal kitchens, where chefs simmered meat overnight in unique blends of spices, allowing flavors to intensify while the stew slowly cooked.

Once the technique spread outside the royal kitchens, Nihari gained popularity among the commoners as well for its hearty nature and ability to bring warmth in the chilly mornings of Northern Indian winters. Over time, this flavorful recipe spread across the Indian subcontinent, adapting to regional tastes and preferences. Today, Nihari is synonymous with Pakistani and North Indian cuisine, with variations such as the famed "Bade Miyan's Nihari" in Old Delhi.

Nihari is a deceptively easy dish to make, with most of the heavy lifting done by the slow manner of cooking. Our spice blends makes it even easier, as much of the work in creating a tasty nihari is in the mix and balance of spices used.