Want to go back to the Mughal era of elegance and taste? Crave for some spicy food from Asian countries?. Have some bones at home to make?. So, no worry my recipe of Beef Nihari definitely going to be viral today. Basically, the Niharo word derives from the Arabic word Nehar, which means morning or Subha. Since it symbolizes the routine of the morning, so nihari seems the demanded food in breakfast for royal families of Asia before. AT that time this quite complicated dish needs a whole night to cook in a big pot known as Shab Degh. A lot of time taken food with lots of strength needed to make this dish quite popular over the world.
In today’s world of changes, now nihari needs 1 hour and 30 minutes enough to make it ready to serve. Above all, not only in breakfast but more demanded in diner menu as well. A whole-family meal with less effort needed. Either has some guests, make a family happy, taste some spicy food, or just have some leftover bones make this dish at home.
A perfect combo of almost 50+ spices and herbs has all flavors and variety of your own choice. A gourmet taste and delicacy of flavors would surely inspire your hunger. QUite a smooth tendency with creamier gravy make every meal perfect. Either has some Nali (Marrow) or Magaz (Brain) nihari or simply has some leftover bones all goes perfect with the nihari recipe. Contain lots of calories, that’s why not much recommended food for waist watcher but some cheating can allow satisfying your desire. Mostly serve with khameeri roti, Butter Naan, or simply some Phulka to enjoy its every bite.
Choose Your Own Style of Meat To Make Nihari At Home
You can choose meat of your choice either beef, mutton, lamb, chicken or have some goat meat all have the same taste and flavors. In Asian countries renown as a National dish Of Pakistan for its spicy flavors and making procedure. A perfect combination of spices, meat, lemon, ginger, parsley , and green chilies definitely lets you eat more and more. In addition, an only meal in which the addition of water never changes its taste of flavorsome.
Beef Nihari Recipe
Ingredients
Special Nihari Masala
- 4 tbsp Fennel Seeds (Saunf)
- 2 tbsp Coriander (Sabit Dhania)
- 2 Bay Leaves (Tez Pata)
- 1 tbsp Black Pepper (Kali Mirch Sabit)
- 1 tbsp Cloves (Long)
- 1 tbsp Cumin Seeds (Zeera)
- Nutmeg (Jaifil) small piece
- ½ tbsp Black Cumin (Kala Zeera)
- Mace (Javitri) small piece
- 2 sticks Long Pepper (Peepli)
- 4 Green Cardamon (Elaichi)
- 4 Black Cardamon (Barhi Elaichi)
- 1 tsp Dried ginger (Sonth) small piece
- 2 Star Anise (Badiyan Ke Phool)
- 2 Cinnamon Sticks (Darchinil)
- Salt (Namak) (as required )
- 1 tbsp Red chili (Lal Mirch) powder
- 2 tbsp Coriander (Dhania) powder
- 1 tsp Turmeric (Haldi)
- 1 tbsp Kashmiri Mirch powder
Nihari
- ½ cup Oil
- 1 kg Beef Bong
- ½ kg Bones
- 1 tbsp Ginger (Adrak) paste
- 1 tbsp Garlic (Lehsan) paste
- 1/3 cu Whole Wheat Flour (Atta)
- 1 cup Water
- 100 garms Special Nihari Masala
- 2 ltr Water (Pani) (2-3 inches above ingredients)
- Flour Mixture
- 4 tbsp Flour (Atta) + Pani (Water) ½ cup (add if required)
Terri
- 2 cup Oil
- 2 tbsp Kashmiri Lal Mirch
Garnish
- Ginger (Adrak) finely chopped
- Green Chilies (Hari Mirch)
- Coriander Leaves (Hara Dhania)
- Lemon Juice
Naan Roti
- 500 gm All-purpose Flour (Maida)
- 1 tsp Salt (Namak)
- 2 tsp Baking Powder
- 2 tsp Sugar (Cheeni) powdered
- 1 & ½ tsp Baking Soda
- 3 tsp Yogurt (Dahi)
- 2 tsp Oil
- Water (Pani) plain & lukewarm both as required
- Butter (Makhan) (as required)
Instructions
For Nihari Making
- To make special nihari masala, Add all whole ingredients in the blender and grind them finely, Add remaining spices and shake well, Special nihari masala is ready now. Make nihari masala ahead of time and store it in air tight container.
- To make nihari, Heat oil in pressure cooker and add beef and bones and fry for 2-3 mins. Add ginger garlic paste and fry on high flame for1-2 mins. Add ¾ cup of nihari masala and mix well. Add 2 litres of water and bring it to boil. Make sure you add enough water to dip all the ingredients. In a separate bowl dissolve 1/3 cup flour in 1 cup water and add to nihari and boil for 2-3 mins. Now close pressure cooker and cook for 60-70 mins.
- To prepare Terri, heat oil in a pan and add Kashmiri lal Mirch mix for 30 second and dish out. Set aside.
- Turn off flame and open pressure cooker. Follow pressure cooker safety guide lines. Check meat and consistency of gravy. If required, dissolve flour in water and add to nihari and cook until desired consistency comes.
- Nihari is ready, Terri can be added directly to the pan or serve with nihari.
- To serve, add nihari in a bowl, pour Terri, garnish with julienne cut ginger, chopped green chilies, lemon and chopped coriander.
- Originally nihari is not prepared in pressure cooker. If someone doesn’t wish to use pressure cooker and wants to use simple pan, follow same process and after adding water and few boil, lower the flame and let itcook for 5-6 hour until meat is very tender. Once its done, follow the last step of nihari.
For Naan Making.
- In bowl, add all purpose flour, salt, baking powder, sugar, baking soda and mix well.
- Add yogurt, oil and mix well.
- Gradually add water and knead well until soft dough is formed, cover and let it rest for 2-3 hours.
- Knead dough again, grease hands with oil, take a dough and make a ball, sprinkle flour on working surface and roll out dough with the help of rolling pin and apply water on the surface (4-5 naans).
- Heat griddle, place rolled dough and cook from both sides.
- In the end, apply butter on the surface and serve hot with.