Detailed recipe for making Nihari:
Nihari is a rich, slow-cooked beef stew deeply rooted in Pakistani culinary tradition. Infused with aromatic spices and tender meat, it’s a beloved comfort food often enjoyed for breakfast or dinner. Served with naan or paratha, this hearty dish is perfect for special occasions or a warm, satisfying meal.
📌 Overview
* Prep Time: 20 minutes
* Cook Time: 2 to 3 hours (for slow cooking)
* Total Time: 3 hours
* Yield: Serves 6–8
Ingredients of Nihari:
🔸 For the Beef Stew:
* 1 kg (2.2 lbs) beef (preferably shank or stew meat), cut into chunks
* 2 medium onions, thinly sliced
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 2 tablespoons ghee or oil
* 2 tablespoons flour (optional, for thickening)
* 6–8 cups water (or beef stock)
* Salt to taste
* Fresh cilantro leaves, chopped (for garnish) * Lemon wedges (for serving)
🔸 Nihari Spice Mix (Nihari Masala):
* 1 ½ teaspoons ground coriander
* 1 teaspoon ground cumin
* 1 teaspoon ground turmeric
* 1 teaspoon ground ginger
* 2 teaspoons garam masala
* 1 teaspoon ground cinnamon
* 4–5 cloves
* 3–4 green cardamoms
* 2–3 chilies of red dried (optional, for heat)
* 1 teaspoon black pepper
* 2 bay leaves
* 1 teaspoon fennel seeds (optional, for fragrance)
Step-by-Step Instructions Nihari:
🔹 Step 1: Prepare the Spice Mix
1. In a dry pan, roast the whole spices (cloves, cardamoms, fennel seeds, bay leaves) on medium heat until fragrant (about 1–2 minutes).
2. Grind the roasted spices in a mortar-pestle or spice grinder along with the powdered spices (coriander, cumin, turmeric, cinnamon, garam masala, pepper).
3. Set the spice mix aside.
🔹 Step 2: Sear the Meat
1. Heat oil or ghee in a large, heavy-bottomed saucepan over medium-high heat.
2. Add the sliced onions and cook for approximately ten minutes, or until golden brown and caramelized. To garnish, take away about 2 tablespoons of the fried onions.
3. Sauté the ginger paste and garlic for one to two minutes, or until aromatic.
4. Add the meat cubes to the pot. Sear for 5 to 7 minutes on all sides, or until browned.
🔹 Step 3: Cook the Nihari
1. Add the spice mix to the pot and cook for 1–2 minutes to allow the spices to release their fragrance.
2. Pour in 6–8 cups of water or beef stock, ensuring that the beef is well-covered. Bring to a boil.
3. Once it boils, reduce the heat to low and cover the pot. Simmer it for two to three hours, stirring now and then, until the beef is soft and the flavors have combined.
🔹 Step 4: Thicken the Gravy (Optional)
1. If you prefer a thicker gravy, mix 2 tablespoons of flour with a little water to make a smooth paste.
2. Add this flour paste to the simmering Nihari, stir, and cook for another 15 to 20 minutes to thicken the gravy.
🔹 Step 5: Garnish & Serve
1. Adjust the seasoning by adding more salt or spices after tasting.
2. Serve the Nihari hot, garnished with fried onions, fresh cilantro, and a squeeze of lemon juice.
3. Traditionally, Nihari is enjoyed with naan, roti, or steamed rice.
✅ Tips for the Best Nihari
* The secret to tender steak and rich tastes is slow cooking. The longer the stew simmers, the better it will taste.
* You can also marinate the beef with ginger-garlic paste and spices overnight for extra flavor.
* For an authentic taste, use ghee instead of oil.
* To adjust the heat level, modify the amount of dried red chilies you use.
Nihari is a dish that gets better the next day as the flavors continue to develop, making it perfect for meal prepping or making ahead for a special gathering. Enjoy the comforting, aromatic warmth of this stew.
