Easy Peasy Short Cut Beef Nihari
Enjoy homemade Pakistani Beef Nihari without spending hours in the kitchen! This easy Instant Pot version uses beef shank, marrow bones (Nallis), and Shan Nihari Masala to create tender beef and rich, flavorful gravy. Perfect for busy days, beginners, and anyone craving traditional Pakistani comfort food with less effort.
Servings: 6
Ingredients
- 1 kg beef shank cut into large pieces (approximately 3 inches)
- 1 kg beef bones with marrow inside Nallis, cut into approximately 2-inch pieces
- 1 medium onion thinly sliced
- ½ cup oil
- 2 tablespoons ginger-garlic paste
- 1 teaspoon salt or to taste
- 2 tablespoons Shan Nihari Masala
- 6 cups water
- 1 tablespoon cornflour
- ½ cup water for mixing with cornflour
Instructions
Fry the Onion
- Turn on the Instant Pot and select the Sauté setting. Add oil and sliced onion. Fry until golden brown, stirring occasionally to prevent burning.
Fry the Beef
- Add the beef shank pieces and fry for approximately 5 minutes, stirring occasionally.
Add Ginger-Garlic Paste
- Add ginger-garlic paste and salt. Continue frying for another 5 minutes, allowing the flavors to develop.
Add Bones, Masala, and Water
- Add the beef bones with marrow (Nallis), Shan Nihari Masala, and 6 cups of water. Stir everything together.
Pressure-Cook
- Close and lock the Instant Pot lid. Select the Meat setting and cook for 25 minutes, following your model's instructions.
Check the Beef for Tenderness
- Once cooking is complete, allow the pressure to release naturally or release it according to your Instant Pot instructions.
- Carefully open the lid and check the beef for tenderness. If the meat is not tender enough, close the lid and pressure-cook for additional time as needed.
Adjust the Flavor
- Taste the gravy and adjust the salt or Shan Nihari Masala according to your preference.
Thicken the Gravy
- In a small bowl, mix 1 tablespoon cornflour with ½ cup water until smooth.
- Select the Sauté setting and gradually add the cornflour mixture to the Nihari, stirring continuously. Allow the gravy to simmer until it reaches your preferred consistency.
Serve
- Serve hot with naan and lemon.
- Enjoy the tender beef and rich gravy. The marrow from the Nallis can be removed and mixed into the Nihari or enjoyed separately, according to your preference.
For frozen beef: Thaw overnight in the refrigerator before cooking. Keep refrigerated until ready to use.
For tender beef: Cooking time can vary depending on the cut, size of the pieces, and the beef itself. Always check tenderness rather than relying on the timer alone.
For the gravy: Add the cornflour mixture gradually so you can control the thickness.
Food Safety: Follow your Instant Pot manufacturer's instructions for pressure cooking meat and bones. Make sure the contents do not exceed the maximum fill line.
Notes
Kitchen Favorites I Recommend:
Looking for the kitchen tools or products I use and recommend for this recipe? You’ll find them in the “Kitchen Favorites I Recommend” section above the recipe card