Nihari is a deeply flavorful and aromatic Pakistani stew made from slow-cooked meat, primarily beef or lamb, and a special blend of spices. This dish is often started the night before and cooked overnight to achieve its distinctive tender texture and rich flavor profile. Nihari is particularly popular as a breakfast dish and is loved for its warming and comforting qualities. Served with a side of freshly baked naan or fluffy steamed rice, Nihari makes a hearty meal. Garnishes like sliced green chilies, coriander leaves, and lemon wedges enhance its appeal, making it a festive and satisfying dish for any occasion.
Ingredients You’ll Need
- 1 kg beef shank
- 3 tbsp Nihari spice mix
- 2 tbsp wheat flour
- 1 cup oil
- 2 large onions, finely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 6 cups water
- Salt to taste
- Fresh ginger, sliced for garnish
- Fresh coriander, chopped for garnish
- Lemon wedges for serving
Step-by-Step Instructions
- Heat oil in a large pot and fry the onions until golden. Remove half for garnishing.
- Add ginger and garlic paste to the pot and sauté until fragrant. Add the Nihari spice mix and fry for a couple of minutes.
- Add the beef shank pieces to the pot and brown them on all sides. Pour in water, bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 6-8 hours, or until the meat is extremely tender.
- In a small bowl, mix wheat flour with some water to make a smooth paste. Gradually add this to the Nihari, stirring continuously to avoid lumps. Simmer for another 30 minutes until the gravy thickens.
- Serve hot, garnished with fried onions, sliced ginger, fresh coriander, and lemon wedges alongside naan or rice.
Unlock the secrets to creating the rich and hearty Nihari with our comprehensive guide. This traditional dish, often cooked overnight to achieve its characteristic depth of flavor, features tender pieces of beef or lamb stewed with bone marrow and a robust blend of spices including fennel, ginger, and cloves. Learn how to master the slow-cooking process that allows the meat to become incredibly tender while infusing the broth with a complex spice profile.
