Nihari Recipe 45
NIHARI RECIPE, PAKISTANI BEEF STEW
Easy and great nihari recipe from scratch.
Provided by Mariam Sodawater
Categories Main Course
Time 4h20m
Number Of Ingredients 18
Steps:
- In a large pot and fry sliced onions on low until lightly golden.
- Add beef and bones. Fry beef on medium-high heat for 2-3 until color changes and it is slightly golden. Now add all the ingredients in the spice list and stir further for 1 minute.
- Now, add 4 cups of water that is enough to cover the beef completely. Bring it to boil then reduce heat to slow and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If using instant pot or pressure cooker, cook time will be 45 minutes.)
- Once the meat is tender, remove the bones. Carefully extract the bone marrow from hot bones and aside in bowl. (if using bones with marrow)
- Make flour slurry by mixing flour with cold water until smooth. Add flour slurry and whipped yogurt to the beef stew.
- Adjust water as needed and bring it to boil. Keep stirring so the flour slurry doesn't form lumps. Once the nihari starts boiling. Reduce heat and let it simmer slowly for 15 minutes until a thick layer of oil rises naturally.
- Now add extrated bone marrow to nihari (if using) and serve hot Nihari with garnish and lemon wedges. Fill extra garnish in a plate and serve along nihari.
Nutrition Facts : ServingSize 6 servings, Calories 534 kcal, Carbohydrate 11 g, Protein 25 g, Fat 44 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 62 mg, Sodium 525 mg, Fiber 3 g, Sugar 3 g
NIHARI RECIPE - (4/5)
Provided by Multan123456
Number Of Ingredients 20
Steps:
- Heat oil in a large cooking pot, and fry the onion till golden brown. Add ginger-garlic paste (any Indo-Pakistani stores will have this ready made paste). Add red chili, turmeric, salt, and coriander powder. Add yogurt and mix well, you will have gravy consistency. Add meat. beef shanks (beef bong) should be cut into very large pieces, size of your palm, so meat doesn't take too long to cook. Add bone marrow (you can buy bong meat and bone marrow at any Pakistani store that sells fresh meat products). Combine aniseed, black cardamom, and dry ginger in a muslin cloth (if you don't have muslin cloth, you can use any thin clean cotton cloth like cheesecloth, size of a large handkerchief, but use it only for cooking!), add then place it in the pot. Cover the pot with lid, and cook on low heat. When the meat is tender, take out the muslin cloth. Spoon out the oil from the gravy surface, and reserve it in a bowl. In a saucepan, add a little water (about 1/4 cup), mix the flour in it well, then add it to the gravy, and cook for 5 minutes.Add 1/2 teaspoon whole spice powder, and let it simmer on low-medium heat for 15 minutes. Pour the reserved oil back in the gravy, and turn off the heat (if the fat/oil seem too much on the top of the gravy, skim it off). Add chopped green chili, finely chopped coriander (cilantro, fresh julienne ginger, and some fresh lemon or lime juice when serving the nihari in a large serving dish. Serve hot with tandoori naan or chapati (you can get these awesome traditional breads from Indo-Pakistani stores, some come fresh or frozen, just heat them up in the microwave or conventional oven). I hope you will love this dish as my family and I do!
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