Beef Nihari

 

Beef Nihari is a flavorful and slow-cooked meat stew that's popular in South Asian cuisine. It's traditionally enjoyed as a hearty breakfast dish in Pakistan and India. Here's a basic recipe to help you make delicious Beef Nihari at home.

Ingredients:

For the Nihari Spice Mix:

2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

6-8 green cardamom pods

6-8 cloves

2-inch cinnamon stick

1 teaspoon black peppercorns

1 teaspoon red chili flakes (adjust to taste)

1/2 teaspoon turmeric powder

For the Nihari:

1 kg (2.2 lbs) beef, preferably bone-in (such as shank or stewing beef)

1/2 cup oil or ghee

2 large onions, finely sliced

2 tablespoons ginger-garlic paste

Nihari spice mix (from above)

Salt to taste

6-8 cups water

2 tablespoons wheat flour (optional, for thickening)

Chopped cilantro leaves, ginger slices, green chilies, and lemon wedges for garnish

Instructions:

Prepare the Nihari Spice Mix:

Dry roast coriander seeds, cumin seeds, fennel seeds, green cardamom pods, cloves, cinnamon stick, and black peppercorns in a skillet over low heat until fragrant. Make sure not to burn them.

Let the roasted spices cool, then grind them to a fine powder.

Mix in red chili flakes, turmeric powder, and set aside.

Cook the Beef:

Heat the oil or ghee in a large, heavy-bottomed pot (preferably a pressure cooker) over medium heat.

Add sliced onions and sauté until they turn golden brown.

Add Meat and Spices:

Add the ginger-garlic paste to the pot and sauté for a couple of minutes until fragrant.

Add the beef pieces and brown them on all sides.

Add Spice Mix:

Add the prepared Nihari spice mix to the pot and mix well with the meat.

Slow Cooking:

Add enough water to cover the meat (around 6-8 cups), along with salt to taste.

If using a pressure cooker, cook on low heat for 1-2 hours until the meat is tender. If using a regular pot, simmer on low heat for 3-4 hours or until the meat is very tender and starts to fall apart.

Thickening (Optional):

If you want a thicker gravy, mix wheat flour with a little water to make a smooth paste. Add this paste to the pot and cook for an additional 15-20 minutes to thicken the gravy.

Garnish and Serve:

Once the meat is tender and the gravy has reached your desired consistency, taste and adjust the seasoning if needed.

Serve the Beef Nihari hot, garnished with chopped cilantro leaves, ginger slices, green chilies, and lemon wedges.

Serving Tip:

Nihari is often enjoyed with naan or steamed rice. It's a rich and flavorful dish, perfect for special occasions or a hearty meal.

Remember that Nihari is a dish that's known for slow cooking, which allows the flavors to develop and the meat to become incredibly tender. Plan ahead and enjoy the process of preparing this classic South Asian delicacy!