Ingredients:
For the Meat and Base:
- 1 kg beef or lamb (shank or stew meat)
- 1 cup ghee or oil
- 2 large onions, thinly sliced
- 1 tablespoon ginger-garlic paste
- 6-8 cups water (adjust as needed)
- Salt, to taste
For Nihari Spice Mix:
- 1 tablespoon red chili powder (adjust to taste)
- 1 tablespoon coriander powder
- 1 tablespoon fennel seeds, ground
- 1 teaspoon cumin seeds, ground
- 1 teaspoon black pepper, ground
- 1 teaspoon turmeric powder
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon mace powder
- 1/4 teaspoon cloves
- 1/4 teaspoon cinnamon powder
- 2-3 green cardamom pods, crushed
- 1-2 bay leaves
- 1 teaspoon dry ginger powder (optional) For Garnish:
- Fresh ginger, julienned
- Fresh coriander leaves, chopped
- Green chilies, sliced
- Lemon wedges For Thickening (Atta Slurry):
- 1/4 cup whole wheat flour (atta)
- 1/2 cup water Instructions:
- Prepare the Nihari Spice Mix: Combine all the spices listed under the “Nihari Spice Mix” section in a bowl and set aside.
- Sauté the Onions and Meat:
- Heat ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.
- Add the ginger-garlic paste and stir for a minute.
- Add the meat to the pot and cook until it’s browned on all sides.
- Add Spices and Water:
- Add the nihari spice mix to the pot and stir well to coat the meat with spices.
- Pour in water, enough to fully submerge the meat. Bring the mixture to a boil, then lower the heat, cover, and let it simmer for 3-4 hours or until the meat is tender and the flavors meld together.
- Prepare the Atta Slurry:
- Mix the whole wheat flour (atta) with water to make a smooth paste.
- Gradually add this paste to the nihari, stirring continuously to avoid lumps. Cook for another 20-30 minutes, allowing the stew to thicken.
- Serve and Garnish:
- Ladle the nihari into serving bowls and garnish with fresh ginger, chopped coriander leaves, green chilies, and lemon wedges.
Nihari Pakistani recipe
Description
Nihari is a slow-cooked Pakistani stew that features tender meat and aromatic spices, traditionally served with naan or paratha. Here's a classic recipe for making delicious nihari at home.
Nutrition Facts
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nihari Recipe
- Prepare Spices: Roast and grind fennel seeds, cumin, cloves, cardamoms, and cinnamon.
- Cook Meat: Brown onions in oil or ghee, add ginger-garlic paste, then spices (turmeric, chili powder, coriander, and salt).
- Add Meat & Simmer: Add meat, brown it, then cover with water. Simmer for 3–4 hours until tender.
- Thicken Gravy: Mix flour with water, add to pot to thicken.
- Serve: Garnish with ginger, green chilies, and cilantro. Serve with naan and lemon wedges.
Enjoy the authentic Pakistani flavor.
Nihari Pakistani recipe
