What Is Beef Nihari
If you are a Pakistani or are a fan of Pakistani food and if you are looking for a new recipe to cook this weekend then Beef Nihari is the perfect recipe for you. Beef Nihari is a South Asian dish that is typically made with beef. It has been around since ancient times but has re-emerged as an essential part of Pakistani culture since the British left in 1947.
The dish of Beef Nihari is prepared for different special functions and occasions. It's one of the most loved dishes among the people of Pakistan. There are many ways to prepare this delicacy but some Pakistani families prefer to prepare the recipe at home and some others prefer to have it in a restaurant. The taste and texture of this dish depending on how much time you use to cook it, who cooked it and where it was cooked.
Ingredients Of Beef Nihari Recipe
Fresh spices
➡tiny star anise, cut in half
➡1 or 2 little bay leaves
➡one-inch-long cinnamon stick
Blended spices
➡2-3 whole cloves, crushed with a mortar and pestle into a powder
➡2-3 green cardamom pods, a powder made by using a mortar and pestle to crush the seeds
➡1/2 teaspoon of fennel seeds, powdered with a mortar and pestle
➡Paprika powder, 1/2 teaspoon
➡Coriander powder, 1/2 teaspoon
➡1/2 teaspoon cumin powder
➡1/4 tsp turmeric
➡1/4-1/2 tsp cayenne or red chilli powder
➡Crushed red pepper flakes, 1/4 teaspoon
➡Black pepper powder, 1/4 teaspoon
➡garlic powder, 1/8 teaspoon (optional)
➡squeeze nutmeg
➡a tablespoon of homemade nihari masala, or substitute 1/2 tbsp purchased in a store
Beef Nihari
➡Canola or another neutral oil, 1/3 cup
➡1 tablespoon butter or ghee
➡One large (250-270 g) onion, thinly cut,
➡five to six crushed garlic cloves
➡crushed 3/4-inch slice of ginger
➡1 1/4 teaspoons of salt (table salt or sea salt); if using handmade masala, use 1 1/2 teaspoons at first.
➡35 grams of durum atta flour (Or sub-dry roasted brown rice flour or sorghum flour for GF)
➡3 1/2 cups of water for a slow cooker, and 9 cups for a stovetop
➡Beef stew meat, cut into 1-1/2-inch cubes, or 1 lb (454 g) boneless beef shank flesh
Garnishings
➡1 tsp. crispy fried onions with garam masala
➡1 slice of lemon,
➡1 inch of julienned ginger,
➡1/4 bunch fresh cilantro,
➡1 to 2 green chile peppers, chopped
EQUIPMENT For Beef Nihari Recipe
➡Slow Cooker OR a Dutch oven
INSTRUCTIONS For Beef Nihari Recipe
Stovetop
1. In a heavy-bottomed Dutch oven or pot, heat the oil and ghee over medium-high heat. Add the onion and entire spices, and sauté for 10 minutes or until the onion turns golden.
2. Deglaze if necessary with 2 tbsp of water. Add the garlic and ginger when the water has dried up, and continue to sauté for another 30 seconds. Add the beef and cook for 5 minutes, or until the colour changes.
3. Reduce the heat, add salt, spice powder, and sauté for 20 seconds. Pour the water in right away, then mix.
4. Turn up the heat and bring the mixture to a boil (cover with lid to make it boil quicker). So that the nihari is softly simmering, reduce the heat to low/low-medium. For beef shank meat, cover the pan and simmer for 6 hours (or 4 hours for stew meat). Cut the heat off. When pounded with a wooden spoon, the meat should easily break when it is sufficiently soft. If preferred, remove the whole spices.
5. Pour one cup of the Nihari liquid into a bowl or measuring cup. Add an ice cube to it and let it cool down a bit. Put the atta in another little bowl. Whisk the Nihari liquid into the atta to create a slurry that is smooth (small clumps are okay). To avoid clumping, gently whisk this slurry back into the Nihari pot. Add more water, preferably hot water, if the mixture is too thick to get the appropriate consistency.
6. Turn up the heat to high and simmer. After that, turn the heat to low or low medium. For an additional 30-45 minutes, cover and simmer the nihari. It should have the consistency of a thick soup. Naan or sheermal with the garnish should be served hot.
Slow Cooker
1. Over medium-high heat, warm a medium pot. The whole spices are added to the hot oil and ghee. Add the onion and cook for 10 minutes or until golden.
2. Deglaze if necessary with 2 tbsp of water. Add the garlic and ginger when the water has dried up, and continue to sauté for another 30 seconds. Add the beef and cook for 5 minutes, or until the colour changes.
3. Reduce the heat, add salt, spice powder, and sauté for 20 seconds.
4. Pour this beef mixture very carefully into your slow cooker or Crockpot.
5. Stir the water in after adding it. Cook the beef until it is cooked to the point of falling apart on low for 8 to 10 hours (for stew) or on high for 6-7 hours. Depending on the type of meat and the slow cooker you use, cooking times may vary.
6. When your simmering time is nearly up, take out the whole spices and pour one cup of the Nihari liquid into a bowl. Add an ice cube to it and let it cool down a bit. Put the atta in a different bowl. To create a smooth slurry, slowly add the Nihari liquid to the atta. To avoid clumps, slowly pour this slurry back into the slow cooker while stirring. Give it another 30-45 minutes to cook. Naan or sheermal with the garnish should be served.
