Beef Nihari Recipe By Lazzatain
Beef Nihari is a popular and aromatic dish, especially loved in Pakistan. It is a slow-cooked beef curry, simmered for hours with a blend of spices, creating a deep, flavorful gravy. Traditionally eaten as a hearty breakfast, Nihari is also enjoyed for lunch or dinner, served with naan or rice.
- 1 kg – Beef (shank or stew meat, with bones)
- 2 - bay leaf
- 1 tablespoon - dry coriander
- 1 tablespoon - cumin seeds
- 1/2 teaspoon - fennel seeds
- 1/2 tablespoon - black pepper
- 2 - long pepper
- 1 star - anise
- 5-6 green cardamom
- 1 - mace
- 1 - nutmeg
- 7-8 cloves
- 2 - cinnamon stick
- 1 - alum
- 1 tablespoon - salt
- 1/2 tablespoon - red chili powder
- 1 tablespoon - kashmiri red chili powder
- 1/2 teaspoon - turmeric powder
- 2 tablespoon - gram flour
- 2 tablespoon - wheat flour
- 2.5 liter - water
- 1 cup - oil
- 1 - sliced onion
- 2 tablespoon - ginger & garlic paste
- Prepare the Nihari Masala :
Dry roast, cumin seeds, fennel seeds, dry coriander, black pepper, long pepper, cloves, cinnamon, cardamom, star anise, mace, nutmeg and bay leaves until aromatic. Add alum, salt, red chili powder, kashmiri red chili powder and turmeric powder. Grind into fine powder and keep aside.
- Roast Flours & Make Masala Mix :
In a separate pan, dry roast gram flour and wheat flour until fragrant (light golden).
Mix the roasted flours with the prepared Nihari masala powder.
Add ½ liter water to this mixture and whisk into a smooth paste/slurry. Keep aside.
- Fry Onions & Beef :
Heat oil in a heavy-bottomed pot. Add sliced onions and fry until golden brown (remove half for garnish). Add beef pieces and fry on medium flame until they change color and are lightly browned. Add ginger–garlic paste and fry for 1–2 minutes. Add sliced onion, fry until golden brown, and remove half for garnish. Add ginger-garlic paste and sauté briefly.
- Add Masala Slurry :
Add the prepared masala + flour slurry. Cook for 5–7 minutes on medium heat, stirring, until oil separates and the raw flour taste disappears..
- Add Water & Pressure Cook :
Pour in the remaining 2 liters of water and mix well. Cook uncovered for 10–15 minutes on medium heat. Close the pressure cooker lid and cook on low–medium flame for 20 minutes (depending on beef cut) until tender. Let the pressure release naturally for 10 minutes.
- Rest & Garnish :
Rest for 10 minutes before serving. Garnish with fried onions, fresh ginger juliennes, green chilies, coriander, and lemon wedges.
Serve hot with naan or steamed rice.