How to Make Javed Nihari at Home in Less Than an Hour/Homemade Javed Nihari Recipe

Javed Nihari is a local dish from Karachi city, which has beef that is slowly cooked and a rich, hot gravy. Generally, it is served with most preferably the combination of naan bread, ginger slices, green chilies, lemon, and coriander.


  • 1 kg beef, cut into large pieces
  • 1 kg marrow bones
  • Salt, to taste
  • 2 tbsp crushed red pepper, or to taste
  • 2 tbsp Kashmiri chili powder
  • 1/4 tsp turmeric powder
  • 2 large pieces of dry ginger
  • 4 pcs long pepper
  • 2 pcs star anise
  • 1/2 tbsp carom seeds
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground mace
  • 1/2 tbsp black pepper
  • 1/2 tbsp black cumin
  • 1/2 tbsp white cumin
  • 2 pcs large cardamom
  • 5 pcs green cardamom
  • 3 tbsp fennel seeds
  • 6 pcs cloves
  • 2 cinnamon sticks
  • 4 tbsp whole coriander, tied in a muslin cloth
  • 2 bay leaves
  • 2.5 to 3 cups oil
  • 3 tbsp crushed ginger garlic
  • 1/2 cup flour
  • Water, as required

For garnishing:

  • Ginger, sliced
  • Green chilies, sliced
  • Green coriander, chopped
  • Lemon, cut into wedges

For nihari special garam masala:

  • 3 pcs long pepper
  • 2 tbsp white cumin
  • 1 tbsp black pepper
  • 1 to 2 pcs large cardamom
  • 8 pcs cloves
  • 1/5 inch long cinnamon stick


  1. Grind all the spices (except salt, red pepper, turmeric, and Kashmiri chili) into a fine powder so as to keep it together with colored marinade otherwise it would turn black. This is your nihari spice, you can save it for future use as well
  2. Heat oil in a large pan over high heat. Add beef, marrow bones, and ginger garlic. Fry for 3 to 4 minutes, stirring occasionally.
  3. Add salt, red pepper, turmeric, Kashmiri chili, and nihari spice mix. Mix well and cook for another 3 to 4 minutes.
  4. Add enough water to cover the meat. Add the coriander pouch and bay leaves. Bring to a boil, then lower the heat and simmer, covered, for about 4 hours, or until the meat is tender and the oil separates.
  5. Transfer the oil layer (tari) to a separate pot and keep aside. Discard the coriander pouch and bay leaves.
  6. Dissolve the flour in two cups of water and strain to remove any lumps. Gradually add the flour mixture to the nihari, stirring constantly to avoid clumps. Cook on low heat until the gravy is thickened, about 15 to 20 minutes.
  7. To make the nihari special garam masala, grind all the ingredients together and store in an airtight jar. Sprinkle a pinch of this masala over the nihari before serving for extra flavor and aroma.
  8. Serve the nihari hot with naan bread, sliced ginger, green chilies, lemon, and coriander. Enjoy!


  • You can also use mutton or chicken instead of beef, but adjust the cooking time accordingly.
  • You can make the nihari spice mix and the nihari special garam masala in advance and store them in a cool, dry place for up to a month.
  • You can also freeze the cooked nihari in an airtight container for up to 3 months. Just reheat it on the stove or in the microwave before serving.
  • You can watch a video of how to make Javed Nihari here for more guidance.

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