Nihari, a delectable and flavorful slow-cooked beef stew, has earned its place as a royal breakfast delight in Pakistan and parts of North India. This dish, with its origins deeply rooted in Mughlai cuisine, has evolved over the centuries to become a beloved comfort food. In this article, we'll provide you with a complete recipe to prepare authentic Nihari, allowing you to savor the rich and aromatic flavors right in your own kitchen.
Ingredients
For the Nihari Spice Mix:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 4-5 green cardamom pods
- 2-3 cloves
- 2-inch cinnamon stick
For the Nihari Base:
- 500 grams boneless beef, preferably shank or stew meat
- 2 tablespoons ginger-garlic paste
- 2 large onions, finely sliced
- 1/4 cup cooking oil or ghee (clarified butter)
- 2-3 green chilies, chopped
- 1/2 cup wheat flour (atta)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 6-8 cups water
For Garnish and Serving:
- Fresh coriander leaves, chopped
- Green chilies, thinly sliced
- Lemon wedges
- Ginger, julienned
- Naan or paratha (flatbread)
Instructions
Preparing the Nihari Spice Mix
1. In a dry pan, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom pods, cloves, and cinnamon stick over low heat until fragrant. Be careful not to burn them.
2. Let the roasted spices cool, then grind them into a fine powder. This spice mix is the heart of Nihari's flavor.
Cooking the Nihari
1. In a large, heavy-bottomed pot, heat the cooking oil or ghee over medium heat. Add the finely sliced onions and sauté until they turn golden brown.
2. Add the ginger-garlic paste and sauté for a few more minutes until the raw aroma disappears.
3. Add the boneless beef pieces and sear them until they turn brown on all sides.
4. Mix in the roasted spice mix, turmeric powder, red chili powder, and salt. Sauté the spices with the meat for a couple of minutes to enhance their flavors.
5. Pour in 6-8 cups of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for at least 2-3 hours. Nihari is known for its slow cooking, which makes the meat incredibly tender.
6. In a separate small bowl, mix the wheat flour with enough water to make a smooth paste, ensuring there are no lumps. This paste is called "slurry."
7. Gradually add the slurry to the simmering Nihari while stirring continuously. This step thickens the gravy and gives it its characteristic texture. Continue simmering for another 30 minutes.
Serving
1. Ladle the piping hot Nihari into serving bowls.
2. Garnish with fresh coriander leaves, sliced green chilies, julienned ginger, and a squeeze of lemon juice.
3. Serve Nihari with warm naan or paratha for an authentic breakfast experience.
Nihari is not just a dish; it's a culinary journey through history and tradition. With its rich flavors and tantalizing aroma, Nihari has the power to transport you to the royal kitchens of the past. Prepare this royal breakfast delight in your own kitchen and savor a slice of culinary heritage.
