Beef Nihari Recipe
Nihari نهاری is a popular Pakistani stew like dish that is eaten with naan and mostly early in the morning.
It is a slow cooking dish and I personally love all slow cooking dishes like Haleem and now Nihari.
This recipe that I am sharing here was shared by my friend Asma and she followed the recipe of some popular chef in Pakistan.
So I tried it at home and the result was awesome.
- Beef Shank Meat 1/2 kg
- Ground ginger and garlic 2 tbsp
- Dry Ginger 1 piece
- Garam Masala Powder 1 tsbp
- Fennel Seeds (Saunf) 2 tbsp
- Oil 1 cup
- Whole wheat flour 1 cup
- Red Chilli Powder 2 tbsp
- Paprika Powder 1 tsp
- Onions 2
I have used beef and the meat cut that is ideal for Nihari is called ‘Beef Shank’. You can also use mutton.
Before starting cooking tie fennel seeds and dry ginger in a cheese cloth tightly.
Take oil in a large pan and fry onion till it starts changing color but does not change color or your nihari wont look good.
Now add that little cheese cloth bag and meat and fry.
When meat gets fried well, add ginger garlic paste mixed with half cup of water and fry.
Now add red chilli powder, paprika powder and salt and fry till the water that we put with ginger garlic paste evaporates completely.
Now add 1.5 ltr. water and first cook on high heat and when water starts boiling, lower down the flame and cook it covered for around 4 hours or till meat is completely soft and tender.
Now remove cheese cloth.
Mix wheat flour with water and make a thin paste, slowly add this paste in cooked nihari and keep on stirring it.
Mix garam masla with some water and add that as well.
Cook covered for 10-15 minutes.
Garnish with Coriander leaves, ginger and green chilli.
Serve with lemon and naan.