otterlyslick
Culinary Explorer
I recently made Pakistani Nihari, and it was an absolutely soul-warming dish that left my kitchen filled with incredible aromas! Nihari is a slow-cooked stew traditionally made with beef or lamb, simmered in a rich, spicy gravy. It’s often enjoyed as a hearty breakfast or brunch dish in Pakistan, typically served with naan or paratha. The slow cooking allows the flavors to meld beautifully, creating a tender, melt-in-your-mouth experience. Here’s how you can prepare this delicious Pakistani Nihari at home:
Ingredients:
- For the Nihari:
- 2 lbs (900g) beef shank or lamb (cut into chunks)
- 1/4 cup vegetable oil or ghee
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, slit (adjust to taste)
- 4-5 cups water
- 1/4 cup wheat flour (for thickening)
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
- For the Nihari Spice Mix:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder (adjust to taste)
- 1-2 dried red chilies (for extra heat)
- 2-3 whole cloves
- 1-2 green cardamom pods
- 1 stick of cinnamon
Instructions:
1. Prepare the Spice Mix:
- In a dry skillet, toast the coriander seeds, cumin seeds, black peppercorns, dried red chilies, cloves, green cardamom, and cinnamon stick over medium heat until fragrant, about 2-3 minutes. Let them cool, then grind to a fine powder using a spice grinder or mortar and pestle. Set aside.
2. Cook the Meat:
- In a large pot, heat the vegetable oil or ghee over medium heat. Add the sliced onions and sauté until they are golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking for an additional minute until fragrant.
- Add the beef or lamb chunks to the pot and brown them on all sides. Sprinkle in the prepared spice mix, turmeric powder, red chili powder, and salt. Mix well to coat the meat in the spices.
3. Simmer the Nihari:
- Pour in the water, bringing it to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 3-4 hours, or until the meat is tender and falling apart. Stir occasionally and add more water if needed to maintain a stew-like consistency.
4. Thicken the Gravy:
- In a small bowl, mix the wheat flour with a little water to create a smooth paste. Slowly add this paste to the pot, stirring continuously to avoid lumps. Allow the nihari to simmer for another 15-20 minutes, letting the gravy thicken.
5. Serve:
- Once the nihari is ready, taste and adjust the seasoning as needed. Garnish with chopped cilantro.
- Serve hot with naan or paratha, alongside lemon wedges for an added zing.
Conclusion
Pakistani Nihari is a rich and flavorful dish that showcases the beauty of slow-cooked cuisine. The tender meat, aromatic spices, and luscious gravy make it a perfect comfort food for any occasion. Whether you're enjoying it for breakfast or dinner, Nihari is sure to impress and satisfy! Enjoy this authentic taste of Pakistan!
