Beef nihari is an intensely spicy curry with a heady aroma that signifies the decadence of the dish. Served with freshly baked flatbread, ginger, green chilies, coriander, and lemon juice, beef nihari makes for a fulfilling and tasteful meal. Nihari is cooked with tender cuts of beef to create a viscous curry that is infused with herbs and spices. The flavors and textures of this particular dish often leave one drowsy and deeply satisfied with the richness of the dish.
Nihari masala is easily available in the market but to make one at home, free from preservatives is a time-taking task but is worth it. It is a blend of royal cumin seeds, ground turmeric, peppercorn, red chili, mace, nut meg, cloves, cardamoms, bay leaf, Kashmiri red chili, coriander. The ground spices can be stored in an air tight container for weeks.
Caramelized onions are a wonderful accompaniment to create a great base for savory curries. To make the perfect caramelized onions one should make sure to use semi-red onions rather than white. The onions should be pat dried with a kitchen towel completely once washed. The lesser the moisture in onions the better they are caramelized. Make sure to not burn or over cook the onions. Once light brown, onions should be placed on a paper towel immediately and covered with a paper towel as well. In th
Clarified butter is known as GHEE. The fat is extracted from cooking the milk cream that separate the butter solids from the milk. Once the milk is separated, the fatty water is placed in an air tight container in a cool place where it solidifies. The Ghee is commonly used in preparing breakfast i.e. parathas. It can also be used in making barbeque and in gravies to make them richer and bursting with flavors.
Since full chunk of meat from the shank part are used in Nihari along with bong bones, the cut needs to be tender and need to separate easily to ensure a seamless fusion of flavors throughout the meat. The curry is served with flatbread, which makes it easier to break through the meat. Shank is specified as the meat beneath the thigh of an animal i.e. cow, goat, camel. The meat is known to be full of flavors and the texture is tender. This part is also used in making steaks and barbecue.
The curry has to be sufficiently thickened using thickening agents i.e. flour or wheat flour to ensure consistency and the lingering flavor characteristic of Nihari. This is a subtle difference that differentiates the Nihari from other types of curry such as korma, which is equally aromatic and spicy, but less consistent.
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.