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Beef Nihari

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Beef Nihari is considered one of the most popular dishes of Pakistani cuisine. Though traditionally served as breakfast, it is now usually eaten as a main dish at lunch or dinner, and often makes an appearance at special occasions. It is served with coriander, mint, green chilies and lemon alongside naan and tandoori rotis.

Beef Nihari
Beef Nihari
Beef Nihari
  • Medium
  • 6 person(s)
  • 45 Min
  • 10 Likes
 

Ingredients

    • Shahi zeera1 teaspoon
    • Red chili powder1 teaspoon
    • Ground turmeric½ teaspoon
    • Peppercorn1/2 teaspoon
    • Cloves1/2 teaspoon
    • Saltto taste
    • Star anise1-2
    • Mace½ teaspoon
    • Nutmeg½ teaspoon
    • Black cardamom2
    • Bay leaf1-2
    • Deghi red chili1 teaspoon
    • Cardamom4-5
    • Coriander powder1 teaspoon
    • Ghee1/2 cup
    • Beef boneless1 kilogram
    • Nihari masala5 tablespoon
    • Ginger garlic paste1 tablespoon
    • Water1 litre
    • Diluted flour5 part water, 1 part flour
    • ½ ginger piece, juliennefor garnish
    • Fresh coriander, choppedfor garnish
    • Green chili, choppedfor garnish
    • Lemon, slicedfor garnish

Preparation

  • For Nihari Masala: Add the royal cumin, red chili powder, ground turmeric, peppercorn, cloves, salt, star anise, mace and nutmeg, black cardamom, cardamom, bay leaf, deghi red chili, coriander powder in a grinder. Grind into a coarse powder.
  • For Gravy: Heat ghee in a large pot add boneless beef, stir fry until it is not pink anymore. Then add Nihari masala and mix well.
  • Add the ginger garlic paste and mix well for a minute.
  • Add the water, stir. Bring it to a boil, cover the lid, cook on low flame for 15-25 minutes or until the beef is completely cooked.
  • Add diluted flour into the gravy, cover the lid again and cook for 10-15 minutes until the gravy thickens and oil rises to the surface.
  • Serve with condiments i.e ginger, green chilies chopped, coriander and hot tandoori naan.
  • Enjoy! Please give us your feedback in the comments below.
 
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