Nihari. Nihari is a beef stew popular in the northern region of India, Pakistan, and Bangladesh. Nothing tastes better than aromatic and spice-laden beef stew where the meat is so tender it falls off the bone. If you love spices in your cooking, hop over to Simply Reem for more delicious recipes.

Nihari The flavour is decidedly different, earthier, more robust. Most commonly, nihari is made with beef shank or shoulder, but lamb, mutton, and goat meat are also popular. Cuts of red meat that include cut bone will create a more flavorful stock due to the presence of bone marrow. You can cook Nihari using 36 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Nihari

It's of Nihari masala.
It's 2 Tbsp of whole coriander.
You need 1.5 Tbsp of whole fennel seed (saunf).
You need 1 Tbsp of whole cumin.
You need 1/2 Tbsp of black peppercorns.
It's 1/2 Tbsp of whole cloves.
You need 1 of bay leaf.
Prepare 2 (1 inch) of sticks cinnamon (ceylon preferably).
Prepare 3 of black cardamom.
It's 6 of green cardamom.
It's 6 of Chile piquin (dried red chiles).
Prepare 1 tsp of nigella seeds (kalonji).
Prepare 1 Tbsp of ground ginger.
You need 1 tsp of ground mace.
It's 1/2 tsp of ground nutmeg.
You need of Nihari.
It's 3 lbs of beef or lamb (2 inch cubes).
It's 2 lbs of beef bones.
It's 1 Tbsp of salt.
Prepare 10 cloves of garlic, minced.
It's 2 inch of ginger minced.
You need 1 Tbsp of Chile powder.
You need 1 Tbsp of kashmiri chile powder (paprika will work).
It's 1 Tbsp of ground coriander.
Prepare 1/2 Tbsp of tumeric.
It's 6 cups of water.
It's 2 of Bou chicken bouillon cubes.
You need 2 of Bou beef bouillon cubes.
You need 3 Tbsp of ghee.
Prepare 1 of onion, sliced.
You need 1/4 cup of whole wheat flour.
It's 1 of lemon, sliced.
It's 1/2 of green chile, diced.
You need 3 of spring onions, sliced.
It's 1/4 of cilantro, minced.
It's 2 inch of ginger, julienned.

Muslim Indian Beef Stew (Nihari) Beef shanks or brisket may be substituted for short ribs in this version of a long-cooked Muslim Indian beef stew, a luscious dish traditionally cooked with. Nihari is a South Asian spicy stew with wonderful flavors and aromas of different spices, which give much needed warmth in the cold season. Although this recipe is simple to put together, traditionally this beef stew is cooked slowly over night and eaten as breakfast. The word nihar originated from the Arabic word nahar, which means "day" as it was typically served to kings Nihari is a popular Hyderabadi recipe.

Nihari step by step

Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don't add the ground spices like the photo, it just makes a mess..
Add the toasted spices, and the ground ones to a spice grinder and grind to a powder..
It took me around 6-7 grinds to get it uniform..
Melt 2 Tbsp ghee in a pressure cooker over high heat..
Add the onions.
Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel..
In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook..
While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds..
Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom..
Add the masala spices and scrape into a sizzling paste.
Add the water and the bouillon.
Begin adding the bones and meat as they're ready to the pressure cooker..
When you're finished searing the beef, dont forget to scrape the fond into the cooker too!.
Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you're doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender..
Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger..
Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so..
Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it's extremely hot! Let the roux cool down before adding to the nihari..
Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much..
Add the reserved onions..
Plate it in bowls and garnish and serve with toasted naan..

It is a type of stew that was originated in Delhi. Learn how to make/prepare Nihari by following this easy recipe. Heat oil in a heavy based pot. Add meat and fry it a little. Add salt, chili powder, turmeric, coriander powder and ginger paste.