Nihari
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb Large chunks of beef/veal - 3 inch pieces
- 1-2 lb bones
- 2 tbsp salt
- 1 1/2 tbsp ginger paste
- 1 1/2 tbsp garlic paste
- 1 tbsp red chilli powder
- 1 tbsp kashmiri chilli powder
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- Ghee/Oil for cooking
- 1 large onion
- 1.5 tbsp coriander seeds
- 1.5 tbsp saunf
- 1.5 tsp whole black pepper
- 1.5 tsp whole cloves
- 1/2 tbsp cumin seeds
- 1 bay leaf
- 1/2 tsp grated nutmeg
- 2 1-inch cinnamon sticks
- 2-3 piece mace
- 3 black cardamoms
- 4-6 green cardamoms
- 1 piece dried ginger (small, can sub with 1/2 tbsp of gingepowder)
- 6 whole red chillies (round)
- 1 tsp kalonji
- 2 pieces of peepli or 3-4 kabab chini (optional)
- lemon wedges
- sliced green chillies
- julienned ginger
Instructions
- 1
Dry roast all the ingredients in a frying pan (no oil), grind to a powder. Set aside
- 2
Heat oil in a large pot
- 3
Thinly slice your onion, fry till golden brown then spread on paper towels to dry. (we will use these at the end)
- 4
Add all the remaining ingredients in the first list and stir fry the meat until its browned and the masala is cooked - about 4-5 minutes
- 5
Then add your Nihari Masala Mix and 7 cups of water and stir well.
- 6
Pressure cook for 45-50 minutes or slow cook for 4-5 hours undisturbed to get beautifully tender meat. For slow cooking stove top, bring the mixture to a boil then let it simmer covered.
- 7
Once the time is up skim any greyish scum that may rise to the top and discard.
- 8
Crush the onions and mix in, bring the nihari to a boil
- 9
If you are serving this another time then set it aside for the nihari to cool.
- 10
When ready to eat then dissolve 1/3 cup atta in 1 cup water and whisk briskly as you add it to the nihari
- 11
The nihari will thicken as it cooks - 10 to 15 minutes
- 12
Adjust consistency per liking (more water or atta+water), just remember you need to simmer after adding it to lose the raw taste.
- 13
Heat a few tbsp of oil in a small saucepan and add 1.5 tbsp of kashmiri laal mirch (for colour) and add it on top of the nihari like a tadka/baghaar.