Authentic Nihari Recipe


Servings:** 6-8  

**Preparation Time:** 20 minutes  

**Cooking Time:** 3-4 hours

Ingredients:**


**For the Nihari:**

- 1 kg beef shank (with bone)

- 1 cup ghee or oil

- 3 medium-sized onions, thinly sliced

- 2 tablespoons ginger-garlic paste

- 4 tablespoons Nihari masala (store-bought or homemade, recipe below)

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon turmeric powder

- 1 tablespoon coriander powder

- Salt to taste

- 2-3 tablespoons wheat flour (atta) or all-purpose flour (maida) for thickening

- 8-10 cups water (adjust based on desired consistency)

- Freshly chopped coriander leaves for garnish

- 2-3 green chilies, finely sliced for garnish

- Julienned ginger for garnish

- Lemon wedges for serving


For Homemade Nihari Masala 

- 2 tablespoons fennel seeds (saunf)

- 2 tablespoons cumin seeds (zeera)

- 2 tablespoons coriander seeds

- 1 tablespoon black peppercorns

- 1 tablespoon cloves

- 1 tablespoon whole black cardamom seeds

- 1 tablespoon whole green cardamom

- 1 tablespoon cinnamon sticks

- 1 tablespoon bay leaves

- 1 tablespoon nutmeg powder

- 1 tablespoon mace

- 1 tablespoon dry ginger powder

- 1 teaspoon red chili powder

- 1 teaspoon turmeric powder


**For the Garnish:**

- Freshly chopped coriander leaves

- Julienned ginger

- Lemon wedges

- Green chilies


Instructions:


**Step 1: Prepare the Nihari Masala (if making at home):**

1. In a dry skillet, lightly roast fennel seeds, cumin seeds, coriander seeds, black peppercorns, cloves, black cardamom seeds, green cardamom, cinnamon sticks, and bay leaves until fragrant.

2. Let the spices cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

3. Mix in the nutmeg powder, mace, dry ginger powder, red chili powder, and turmeric powder. Store in an airtight container.


Step 2: Cooking the Nihari:

1. Heat ghee or oil in a large heavy-bottomed pot or pressure cooker over medium heat.

2. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnishing.

3. To the remaining onions in the pot, add the ginger-garlic paste and sauté until the raw smell disappears.

4. Add the beef shank pieces to the pot and cook until they are browned on all sides.

5. Sprinkle the Nihari masala, red chili powder, turmeric powder, coriander powder, and salt over the meat. Stir well to coat the meat with the spices.

6. Pour in 8-10 cups of water, ensuring the meat is fully submerged. Cover the pot and simmer on low heat for 3-4 hours, or until the meat is tender and the broth is rich and flavorful. If using a pressure cooker, cook for about 45-60 minutes.

7. In a small bowl, mix the wheat flour or all-purpose flour with a little water to make a smooth paste. Gradually add this paste to the simmering Nihari, stirring continuously to avoid lumps. This will thicken the gravy.

8. Continue to cook the Nihari on low heat for an additional 20-30 minutes, allowing the flavors to meld and the gravy to thicken to your desired consistency.


**Step 3: Serving:**

1. Once the Nihari is ready, ladle it into a serving bowl.

2. Garnish with the reserved fried onions, chopped coriander leaves, julienned ginger, and green chilies.

3. Serve hot with naan or steamed rice, accompanied by lemon wedges on the side.


Tips:

- For an extra rich flavor, you can add bone marrow to the Nihari.

- Slow cooking is key to achieving the best flavor, so take your time with it.

- Adjust the consistency of the Nihari by adding more or less water as needed. 


This Nihari recipe brings together the deep, aromatic flavors that make this dish a beloved staple in Pakistani cuisine. Enjoy it as a hearty breakfast or a special meal with family and friends.


Nutrition Facts:

- _Calories:_ 420


- _Total Fat:_ 32g


    - Saturated Fat: 10g
    - Trans Fat: 0g

- _Cholesterol:_ 80mg


- _Sodium:_ 650mg


- _Total Carbohydrates:_ 20g


    - Dietary Fiber: 2g
    - Sugars: 4g

- _Protein:_ 35g

__% Daily Value_:_*

- _Vitamin A:_ 10%


- _Vitamin C:_ 2%


- _Calcium:_ 6%


- _Iron:_ 25%

_Other nutrients:_

- _Sugar:_ 4g


- _Sodium Nitrite:_ <1mg