Beef Nihari
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.
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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