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Beef Nihari With Worlds Hottest Chili Powder

Coming from a Pakistani background, we ate spices all the time but this dish is something else! If you enjoy eating food that explodes with flavor in your mouth, you are in the right place.


Welcome back, we, together are going to master this amazing Punjabi dish! The long,  slow cooking process is going to make your Beef Nihari taste exquisite.




  • 2 KG Beef shank meat & bones
  • 2 Medium Onions
  • 3 Tablespoons Cornflour
  • 2 Tablespoon Garlic Powder/Paste
  • 1 Tablespoon Ginger Paste
  • 1 Lime
  • 2 Chopped Green Chilies
  • 5 Tablespoons Oil
  • 8-12 Cups of Water
  • Salt (as needed)

PREP SPICES: In a separate bowl add in the following spices


  1. 2 Teaspoons of Coriander Powder
  2. 1.5 Teaspoons of Turmeric Powder
  3. 2 Tablespoons of Red Chili Powder
  4. 2 Teaspoons of Fennel Seeds
  5. 2 Teaspoons Cumin Seeds
  6. 3/4 of Tables of Nutmeg
  7. 1 Teaspoon of Cardamom Powder
  8. 3 Cloves
  9. 1 Teaspoon of Carolina Reaper Chili Powder (WORLDS HOTTEST CHILI PEPPER)


Heat 5 tablespoons of Oil in a pan (make sure you try and use a big pan because you will be adding a lot of water). Once the oil is heated, add in 2 medium onions (thinly sliced) and fry them until they start turning brown. Whilst the onions are frying add in 2 Tablespoons of Garlic powder/paste and 1.5 Tablespoons of Ginger and mix them in well.


Next add the meat into the pan and start frying the meat until it turns it starts changing color. Add in the spices you mixed from earlier into the pan and keep mixing until they absorb into the meat and the spices and oil have separated.


Whilst you wait add 3 tablespoons of Cornflour into a separate bowl with 2 cups of water and whisk until there are no lumps remaining in the bowl. Put aside for now! Add 8-12 cups of water into the pan with the meat, give it a stir, then add the cornflour mixture into the same pan and keep mixing until the water changes color (it should start turning a dark orange color) Let it come to a boil and stir once it reaches boiling point. Turn the heat to a low/medium let the Nihari cook for 6-7 hours


When the long awaited 7 hours come to an end and the meat is falling off the bones… YOUR Beef NIHARI IS READY! Don’t start eating just yet.


Garnishing: Now, garnishing Nihari is usually done in the bowl you are eating from, so pour yourself some Beef Nihari, chop a handful of Cilantro (coriander), green chili peppers, raw garlic and a lime. REMEMBER! Garnishing is optional but it will make the taste so much better. Nihari can be served with fresh naan.


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