The Art of Nihari: A Time-Tested Pakistani Culinary Delight
Nihari, a slow-cooked and flavorful beef shank stew, is a cherished dish in Pakistani cuisine. This rich and aromatic dish showcases the depth of culinary traditions that have evolved over centuries. In this detailed guide, we'll walk you through the process of creating a sumptuous Nihari, from preparing the spices to simmering the meat and achieving the perfect consistency. With a focus on authenticity and flavor, this recipe will take you on a journey through the heart of Pakistan's culinary heritage.
Ingredients
For the Meat and Bones
1 kg (2.2 lbs) beef shank, cut into pieces 250 g (8 oz) beef bones (optional for extra flavor)For the Spice Blend (Nihari Masala)
2 tbsp coriander seeds 1 tbsp cumin seeds 10 black peppercorns 4 cloves 2 green cardamoms 2 black cardamoms 1-inch cinnamon stick 1 small blade of mace 1 tsp nutmeg, grated 2 bay leaves 3-4 dried long peppers (pipli) (optional) Salt to tasteFor Other Ingredients
1 cup vegetable oil 2 large onions, thinly sliced 4-5 garlic cloves, minced 1-inch ginger, minced 2 green chilies, chopped (adjust for spice preference) 1 tbsp red chili powder 1 tsp turmeric powder 1 tsp coriander powder 3 tomatoes, chopped or 1 cup tomato puree 3 tbsp gram flour (besan) 3 liters (12 cups) water or more as needed Chopped fresh coriander leaves, for garnishInstructions
Prepare the Nihari Masala
Dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, green cardamoms, black cardamoms, cinnamon stick, mace, and dried long peppers (if using) in a pan over medium heat until fragrant. Ground the roasted spices along with bay leaves and salt to a fine powder using a mortar and pestle or spice grinder. This is your Nihari masala.
Marinate the Meat
In a large bowl, combine the beef shank pieces and beef bones (if using) with the prepared Nihari masala. Mix well to coat the meat. Marinate for at least 30 minutes or preferably overnight in the refrigerator for deeper flavor.
Heat Oil and Brown the Meat
Heat oil in a large pot or Dutch oven over medium-high heat. Add the marinated beef and beef bones (if using) and sear them on all sides until they are browned.
Saute the Aromatics
Once the meat is browned, remove it and set it aside. Add the sliced onions to the pot and cook until they are softened and translucent, about 5 minutes.
Spice It Up
Add the minced ginger, garlic, and chopped green chilies to the pot. Cook for another minute until they are fragrant.
Incorporate Tomatoes
Add the chopped tomatoes or tomato puree to the pot and cook for 2-3 minutes until they soften and release their juices.
Add Water and Simmer
Pour in the water and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot. Return the browned beef and bones to the pot and reduce heat to low. Cover and simmer for 3-4 hours or until the beef is very tender and falling off the bone. You may need to add more water occasionally if the gravy becomes too thick.
Thicken the Gravy (Optional)
In a small bowl, whisk together the gram flour (besan) with a little water to form a thin slurry. Slowly stir this slurry into the simmering Nihari a little at a time until the gravy reaches your desired consistency. Let it simmer for another 5-10 minutes.
Garnish and Serve
Turn off the heat and garnish your Nihari with chopped fresh coriander leaves. Serve the Nihari hot with naan bread, roti, or rice.