Pakistani nihari is a flavorful, one pot meal that is originated in the subcontinent. Beef Shank stew/nihari is typically slow cooked for hours, resulting in tender meat and a rich, flavorful gravy. Pakistani Nihari is often enjoyed as a special breakfast dish, especially during festivals or on weekend dinners.
Today, Beef Nihari remains a cherished tradition, not only enjoyed for its taste but also for its ability to bring families and communities together. Whether relished in the comfort of home or savored in local eateries, Pakistani Nihari encapsulates the warmth of hospitality and the spirit of sharing.
Table of Content:
- What Is Beef Nihari?
- How to make this recipe
- Ingredients
- Pakistani Beef Nihari Recipe
- Other cooking methods
- Famous Nihari places in Karachi
- Variations
- What to serve with Nihari?
- How to store and freeze and reheat
- FAQS
- Recipe Card
- Pro Tips
What Is Beef Nihari?
Beef Nihari, oh what a delightful dish from Pakistan! It carries the rich legacy of the Mughal era. This culinary masterpiece truly showcases the vibrant and diverse essence of Pakistani cuisine.
In the good old days, it was slow-cooked to perfection, allowing the flavors to meld together and create a magical symphony. This dish was cherished as a wholesome breakfast, often savored during joyful festivities.
With its promising aroma and delectable taste, Beef Nihari is ready to embark on a delightful journey filled with flavors and embrace the joy that it brings to your table!
How to make this recipe:
Let’s delve into a steaming bowl of Pakistani Nihari and embark on a culinary journey that transports you through time and culture. With each spoonful, you’re enveloped in the tender embrace of slow-cooked meat, the richness of spices, and the vibrant spirit of Pakistani heritage.
3 Steps of making Nihari:
- Cooking and tendering Beef Shank
- Making of Aata mixture for thickening
- Making of Tarka
Ingredients you will need:
A few notes on ingredients used in this easy Pakistani Beef Nihari recipe:
1. Oil: Used for sautéing the meat and for the Tarka at the end to enhance the flavor of the dish.
2. Bong Beef Meat: It also refers to beef shank meat, which is commonly used in Nihari for its tenderness and flavor.
3. Nalli Bones (Optional): These bones add richness and depth to the dish, contributing to the flavorful broth of the Nihari.
4. Ginger Garlic Paste: Provides a strong and aromatic base flavor to the dish.
5. Water: Used to create a paste with the Nihari masala, and for tendering meat.
6. Nihari Masala (Shan Foods): A pre-mixed spice blend that contains a combination of aromatic spices, giving the Nihari its distinctive flavor.
7. Fried Onion: Adds sweetness, depth, and flavor to the dish.
8. Wheat Flour: Used to thicken the Nihari and give it a rich consistency.
9. Kashmiri Lal Mirch (Red Chili Powder): Adds a mild heat and vibrant red color to the dish.
10. Garnish: Chopped coriander, green chilies, ginger julienne and lemon wedges are used as a garnish for freshness and flavor.
These ingredients come together to create the rich and aromatic flavors that are characteristic of Authentic Pakistani Beef Nihari.
Pakistani Beef Nihari Recipe:
Easy one pot Pakistani Beef nihari is typically simmered on low heat for hours, resulting in tender meat and a rich, flavorful gravy. As this recipe doesn’t require bones, but using bone-in meat or bones alongside the meat will enhance the flavors.
Certainly, here’s the detailed recipe for making Nihari easy using beef shank:
1. Cooking and tendering Beef Shank;
In a large pot, add oil, beef meat, bones (if using), ginger garlic paste, and the mixture of Shan Nihari masala in 1/2 cup of water. Cook and sauté this mixture until the oil starts to come out. Now add water to the pot and let it cook on low flame for 4-5 hours, or until the beef is fully cooked and tender.
Once a curry is cooked, the fats and oil naturally surface to the top. Typically with Nihari, the oil releases once meat has cooked. Reserve that oil before moving towards the next step of adding the atta (flour).
2. Making of Aata mixture for thickening:
First fry the onions and then prepare a paste by blending fried onions and wheat flour along with 1 cup of water. Add this paste to the pot of nihari and continue cooking for an additional 5 to 10 minutes, or until the mixture reaches your desired consistency.
3. Making of Tarka:
For Tarka (tempering of oil), in a separate pan, add the reserved oil from step 1, add ghee and Kashmiri Lal mirch. Cook this mixture for about 1 minute until the Kashmiri mirch releases its vibrant red color. Pour this seasoned ghee over the nihari for added flavor.
Once the nihari is fully prepared, garnish it with chopped green chilies, ginger juliennes, fresh coriander (dhania), and lemon wedges to enhance the visual appeal and taste.
Serve the hot and flavorful beef nihari alongside naan or tandoori roti for a delicious meal. Enjoy your Authentic yet easy Pakistani Beef Nihari!
Other cooking methods:
Remember that recipes and traditions can vary, so it’s always a good idea to explore different sources and try various versions of Nihari to find your favorite.
While the traditional stove top, slow-cooking method is the most popular way to prepare Beef Nihari, there are a few alternative cooking methods you can explore:
1. Instant Pot or Pressure Cooker:
You can adapt the Nihari recipe for use in an Instant Pot or pressure cooker to significantly reduce the cooking time. Sauté the meat, spices, and other ingredients as usual, then follow the manufacturer’s instructions for pressure cooking. This method can produce tender meat and flavorful gravy in a fraction of the time.
2. Slow Cooker or Stove top:
If you prefer a hands-off approach, consider using a classic slow cooker. Sear the meat and spices on the stove-top, then transfer them to the slow cooker. Add water and cook on the low setting for several hours until the meat is tender. This method is convenient for those who want to leave the dish to cook slowly over the course of the day.
Famous Nihari places in Karachi:
Certainly, Karachi is known for its diverse culinary scene, including some renowned Nihari shops. Here are a few famous Nihari places in Karachi:
1. Javed Nihari: One of the most iconic Nihari spots in Karachi, Javed Nihari has been serving this flavorful dish for decades. Their rich and aromatic Nihari has earned them a dedicated following.
2. Sabri Nihari: Sabri Nihari is another legendary Nihari destination in Karachi. With its signature blend of spices and slow-cooked meat, it has become a must-visit spot for Nihari enthusiasts.
3. Zahid Nihari: Zahid Nihari is known for its well-spiced and flavorsome Nihari. The shop has established itself as a go-to place for those seeking a satisfying Nihari meal.
Variations of this recipe:
There are several variations and regional adaptations of Beef Nihari. Here are a few:
- Chicken Nihari: Instead of beef, chicken can be used as the main protein in the dish. The cooking time may be shorter due to chicken’s faster cooking compared to beef.
- Mutton Nihari: Similar to beef Nihari, this version uses mutton (goat meat) for a slightly different flavor and texture.
- Paya Nihari (Nihari with Bone Marrow): In addition to using bones(nalli) for flavor, bone marrow can be extracted and added to the Nihari for an extra-rich and indulgent taste.
- Healthier Versions: To make Nihari a bit healthier, some recipes reduce the amount of oil and ghee used, focusing on leaner cuts of meat and incorporating whole grains.
- Nihari Pizza: For a modern twist, some people use thicken Nihari gravy as a sauce and shredded beef from Nihari, cheese and green chilies as a topping for pizza, combining traditional flavors with a new presentation.
Remember, Nihari is a versatile dish, and you can customize it according to your preferences and the ingredients available to you. Each variation offers a unique take on this traditional dish while retaining the rich and aromatic flavors that make Nihari so belove.
What to serve with Nihari?
Serving Beef Nihari is a delightful experience that involves complementing the rich flavors of the dish with a range of accompaniments. Here’s how to serve Beef Nihari:
1. Garnish Gracefully: Sprinkle chopped cilantro (dhania), chopped green chilies (hari mirch), and ginger juliennes (adrak) over the Nihari. This adds freshness and a burst of color.
2. Lemon wedges: Place lemon wedges on the side of the serving dish. Diners can squeeze lemon juice over their Nihari for a tangy and zesty flavor.
3. Serve Hot: Make sure the Nihari is served piping hot. Better to serve in a deep bowl, so it remains hot for a longer time. The warmth enhances the flavors and aromas of the dish.
4. Bread Accompaniments: Present naan or tandoori roti in a separate basket or container. These breads are meant to be torn and dipped into the Nihari to soak up the delicious gravy.
5. Drinks: Consider serving refreshing beverages like lassi (yogurt drink) or a cooling mint-based drink to complement the richness of the Nihari.
Remember, serving Nihari is a communal experience meant to be enjoyed with family and friends. The appreciation of this iconic dish make the meal truly special.
How to store and freeze and reheat:
Storing, freezing, and reheating Beef Nihari properly will help you enjoy its flavors for an extended period. Here’s how to do it:
| Storing | Freezing | Reheating |
|---|---|---|
| 1. If you plan to consume the Nihari within a day or two, you can store it in an airtight container in the refrigerator. | 1. If you want to store Nihari for a longer period (up to a few weeks), freezing is a good option. | 1. To reheat frozen Nihari, remove the container from the freezer and place it in the refrigerator overnight to thaw. |
| 2. Make sure the Nihari is fully cooled before placing it in the container to prevent condensation and moisture buildup. | 2. Allow the Nihari to cool completely before transferring it to a freezer-safe container. You can use individual portions or one large container, depending on your preference. | 2. Once thawed, transfer the Nihari to a pot or saucepan for reheating. |
| _ | 3. Leave a bit of space at the top of the container to allow for expansion during freezing. | 3. Heat the Nihari gently over low to medium heat, stirring occasionally to prevent sticking or burning. You can add a splash of water if needed to maintain the desired consistency. |
| _ | 4. Seal the container tightly and label it with the date for easy reference. | 4. Once the Nihari is fully heated, check its temperature to ensure it’s piping hot before serving. |
FAQS:
Of course, here are some frequently asked questions (FAQs) about Beef Nihari:
1. What is Beef Nihari?
Beef Nihari is a slow-cooked meat stew that originated in the subcontinent. It’s made with beef, a blend of aromatic spices, and often slow-cooked for hours to achieve a tender texture and rich, flavorful gravy.
2. What are the key ingredients in Beef Nihari?
The key ingredients include beef, spices such as ginger garlic, and Nihari masala, as well as wheat flour for thickening, ghee for richness, and garnishes like coriander, green chilies, and lemon.
3. Is Nihari a breakfast dish?
Traditionally, Nihari was consumed as a hearty breakfast dish, especially during winters, special occasions and festivals. However, it’s now enjoyed at various times of the day.
4. Can Nihari be made with chicken or other meats?
Yes, Nihari can be made with different meats, such as chicken or mutton (goat meat), to create variations of the dish.
5. Can I make Nihari in advance?
Yes, Nihari’s flavors often develop further when allowed to sit. You can make it a day ahead and reheat it before serving.
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Pakistani Beef Nihari
Ingredients
- 1/2 cup Oil
- 1 kg Bong beef meat big pieces
- 1 kg Nalli bones. Optional
- 3 tbsp Ginger garlic paste
- 1/2 cup Water
- 1 pkt Nihari masala Shan Foods
- 8 glass Water
Thickening mixture:
- 1 cup Fried onion
- 1/2 cup Wheat flour
- 1 cup Water
Tarka:
- 1/2 cup Ghee
- 1 tbsp Kashmiri red chiIi powder
Garnish:
- 1/2 cup Coriander Ieaves chopped
- 2 tbsp Green ChiIi chopped
- Ginger julienne
- Lemon wedges
Instructions
Cooking and tendering Beef Shank;
- In a large pot, add oil, beef meat, bones (if using), ginger garlic paste, and the mixture of Shan Nihari masala in 1/2 cup of water. Cook and sauté this mixture until the oil starts to come out. Now add 8 glasses of water to the pot and let it cook on low flame for 4-5 hours, or until the beef is fully cooked and tender.
- Once a curry is cooked, the fats and oil naturally surface to the top. Typically with Nihari, the oil releases once meat has cooked. Reserve that oil before moving towards the next step of adding the atta (flour).
Making of Aata mixture for thickening:
- First fry the onions and then prepare a paste by blending fried onions and wheat flour along with 1 cup of water. Add this paste to the pot of nihari and continue cooking for an additional 5 to 10 minutes, or until the mixture reaches your desired consistency.
Making of Tarka:
- For Tarka (tempering of oil), in a separate pan, add the reserved oil from step 1, add ghee and Kashmiri Lal mirch. Cook this mixture for about 1 minute until the Kashmiri mirch releases its vibrant red color. Pour this seasoned ghee over the nihari for added flavor.
- Once the nihari is fully prepared, garnish it with chopped green chilies, ginger juliennes, fresh coriander (dhania), and lemon wedges to enhance the visual appeal and taste.
- Serve the hot and flavorful beef nihari alongside naan or tandoori roti for a delicious meal. Enjoy your Authentic yet easy Pakistani Beef Nihari!
Pro Tips:
Here are some pro tips to help you make the best Authentic Pakistani Beef Nihari:
1. Choose high-quality beef shank meat for the best results.
2. If you’re using bones, consider extracting the bone marrow and adding it to the Nihari.
3. Sear the meat in the oil until it’s well-browned before adding other ingredients. This enhances the depth of flavor.
4. The key to Nihari’s flavor is slow cooking. Cook it on low heat for several hours to allow the flavors to meld and the meat to become tender.
5. Ensure the fried onion and wheat flour paste is smooth and free of lumps before adding it to the Nihari. This helps in achieving the desired consistency.
6. Keep an eye on the consistency of the Nihari. It should be thick enough to coat the back of a spoon but not overly thick.
7. The ghee and Kashmiri Lal mirch added at the end for tarka, should be heated just until the mirch releases its color. Be cautious not to burn it.
Remember, practice makes perfect. Don’t be afraid to experiment and make adjustments along the way to create the perfect bowl of Authentic Pakistani Beef Nihari that suits your family.
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