Preparing Beef Nihari

Beef Nihari is a traditional Pakistani dish that originated in the Mughal era. It’s a rich and hearty stew made with slow-cooked beef, aromatic spices, and bone marrow, resulting in a velvety texture and bold flavors. Nihari is often enjoyed as a special breakfast dish or as a comforting meal during cold winter days. Here’s a detailed recipe to guide you through making Beef Nihari at home:

Ingredients:

For the Nihari Masala (Spice Mix):

• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black peppercorns
• 1 cinnamon stick
• 4-5 green cardamom pods
• 4-5 cloves
• 1-2 dried bay leaves
• 1/2 nutmeg, grated
• 1-2 star anise (optional)
• 1 teaspoon turmeric powder

For the Nihari:

• 1 kg beef shank or stew meat, cut into large pieces
• 2 large onions, thinly sliced
• 4-5 cloves of garlic, minced
• 2-inch piece of ginger, grated
• 1/2 cup wheat flour (optional, for thickening)
• 1/4 cup ghee or vegetable oil
• 4 cups beef or chicken stock
• 2-3 tablespoons Nihari masala (adjust to taste)
• Salt, to taste
• 2-3 tablespoons lemon juice
• Fresh coriander leaves, chopped (for garnish)
• Ginger julienne (for garnish)
• Garam masala (for garnish)

For Serving:

• Naan or Roti (Indian flatbread)
• Sliced green chilies
• Fresh lemon wedges
• Sliced onions

Preparation:

1. Prepare the Nihari Masala (Spice Mix):

• In a dry skillet, toast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, cloves, bay leaves, and star anise (if using) over medium heat until fragrant, about 2-3 minutes. Stir frequently to prevent burning.
• Remove the toasted spices from the heat and transfer them to a spice grinder or mortar and pestle. Grind the spices into a fine powder.
• Mix in the grated nutmeg and turmeric powder to the ground spices to complete the Nihari masala. Set aside.

2. Prepare the Beef:

• In a large, heavy-bottomed pot or Dutch oven, heat the ghee or vegetable oil over medium heat.
• Add the thinly sliced onions and cook until they are golden brown and caramelized, about 8-10 minutes.
• Add the minced garlic and grated ginger to the pot and cook for another 2-3 minutes until fragrant.
• Increase the heat to medium-high and add the beef pieces to the pot. Sear the beef on all sides until browned, about 5-7 minutes.

3. Cook the Nihari:

• Once the beef is browned, add the prepared Nihari masala to the pot, stirring well to coat the beef evenly with the spices.
• Pour in the beef or chicken stock, ensuring that the meat is fully submerged in the liquid. Bring the mixture to a gentle boil.
• Reduce the heat to low, cover the pot, and simmer the Nihari for 2-3 hours, or until the beef is tender and falls apart easily. Stir occasionally to prevent sticking and ensure even cooking.
• If you prefer a thicker gravy, mix the wheat flour with a little water to form a smooth paste. Gradually add the flour paste to the Nihari, stirring constantly, and simmer for an additional 15-20 minutes until the gravy thickens.

4. Finish and Serve:

• Once the beef is cooked to perfection and the gravy reaches your desired consistency, season the Nihari with salt to taste and stir in the lemon juice for a hint of brightness.
• Garnish the Beef Nihari with chopped fresh coriander leaves, ginger julienne, and a sprinkle of garam masala for added flavor and aroma.
• Serve the Beef Nihari hot with naan or roti, sliced green chilies, fresh lemon wedges, and sliced onions on the side.
• Enjoy this indulgent and flavorful dish as a comforting meal for breakfast, lunch, or dinner, and savor the rich flavors of Pakistani cuisine!

Nihari is traditionally cooked low and slow to allow the flavors to develop and the beef to become tender. Take your time and be patient during the cooking process for the best results. You can adjust the spiciness according to your taste preferences by increasing or decreasing the amount of Nihari masala and green chilies. For an extra-rich and indulgent flavor, you can add bone marrow to the Nihari during the cooking process. Simply ask your butcher for beef marrow bones and add them to the pot along with the beef pieces. Any leftover Nihari can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. Reheat gently on the stovetop or in the microwave before serving.

Enjoy the savory and aromatic flavors of Beef Nihari, a beloved Pakistani delicacy that’s sure to become a favorite in your home!