Mouth Watering Beef Nihari Recipe

Beef Nihari is one of the most popular traditional dishes in Pakistan, and other parts of Asia. Traditional Nihari recipes call for 6–8 hours of cooking time at the minimum, in addition to the preparation of the ingredients. You can reduce the cooking time by making use of small pieces of beef rather than cooking a larger shank. Traditionally the dish is eaten in the early hours of the morning. Because the stew is so rich so mostly it is preferred in brunch or traditionally in breakfast in both Pakistan and India and many other parts of the world where ever spicy food is loved.

Nihari Recipe Ingredients:

Beef-ask for nihari meat (shank): 1/2 Kg

Salt: 1½ tsp

Red chili powder: ½ tsp

kashmiri chili powder: ½ tsp

Turmeric powder: ¼ tsp

Coriander powder: 1 tbs

Oil: 1½ cup

White flour: 3 tbs

Ginger paste: 1 tsp

Garlic paste: ½ tsp

For garnishing

Ginger – Julian: 1 to 1 ½ inch

Chopped coriander leaves: 2 tbs

Green chilies-chopped: 3 to 4

Lemon (sliced): 2

Special Nihari spices

Fennel: 2 tbs

Black pepper: ½ tsp

Cumin seeds: ½ tsp

Green cardamom seeds: ½ tsp

Cloves: 10

Black cardamom: 2

Stick of cinnamon: 1

Bay leaf: 1

Nutmeg and mace: ¼ tsp

Coriander seeds: 2 tbs

Aniseed flower: 1

Instructions for cooking nihari:

First of all put ½ cup oil in a pot and turn on the flame. Then add meat and fry it a little. Add salt, chili powder, turmeric powder, coriander seeds powder and ginger paste. Add a little water and mix well.  When the meat is tender dissolve in 1 cup of water, add this to the meat and bring to boil. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat and cook till the gravy turns thick and meat is well cooked and all the taste of spices are mixed well into the nihari.  Serve hot with naan or chapatti and enjoy with your loved ones.

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