Mittel

Beef Nihari

Name: Beef Nihari
Total time: 3 h 30 min
Yield: 6
Cuisine: Pakistani
Ingredients: 1 kg Beef shank (nihari / bong cut); 100 g Nihari masala; 120 ml Cooking oil; 2 tbsp Ginger-garlic paste; 1 tbsp Red chilli powder; 2 tbsp Coriander powder; 1 tsp Turmeric powder; 1½ tbsp Salt; 60 g Whole-wheat flour (atta); 2.5 L Water; 120 ml oil, 2 tbsp chilli For the tarri: oil and Kashmiri red chilli; To garnish: ginger julienne, green chilli, coriander, lemon

The slow-cooked national breakfast stew: beef shank simmered for hours in a deep spice blend until it slides off the bone, the gravy thickened with wheat flour to a glossy body and finished with a sizzling chilli-oil tarri poured over the top.

Quelle

Rezept von Food Fusion · 📱 Influencer · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

Namen von Köchinnen, Köchen und Creators erscheinen ausschließlich als Quellenangabe. More Recipes Please ist unabhängig und wird von ihnen weder unterstützt noch gesponsert.

Recipe published by Food Fusion — Nihari is a traditional dish with no single author, associated with Old Delhi and carried to Karachi and Lahore after 1947. Food Fusion publishes a full weighed recipe — including the ground nihari masala blend — in this video ("Perfect Beef Nihari Recipe by Food Fusion", verified live), and the amounts here follow it; the step prose is our own.

Koch: Food Fusion

Zubereitung im Video · 3 Videos

Food Fusion Food Fusion rafmazcooks

⏱ 210 Min.🍽 6 Portionen🔥 560 kcal🇵🇰 Pakistan🌶️🌶️🌶️

HalalLaktosefrei

Zubereitung

Heat the oil in a heavy pot and sear the shank pieces on all sides until well browned. Add the ginger-garlic paste and cook 1 minute.
Add the red chilli, coriander, turmeric and salt with a splash of water so the spices do not burn, and fry 2 minutes. Stir in the nihari masala and the bones.
Pour in the water, bring to a boil, then drop to the lowest simmer, cover, and cook 2½–3 hours, until the meat is falling apart. Top up with hot water if it drops below the meat.
💡 Low and slow is the whole dish. A hard boil toughens the shank before the collagen has time to melt.
Whisk the atta into 1 cup of cold water until smooth, then pour it slowly into the simmering pot while stirring constantly. Simmer 15 minutes more; the gravy will thicken and turn glossy.
💡 Pour the slurry in a thin stream and never stop stirring, or the flour sets into lumps you cannot break.
Make the tarri: heat the ½ cup oil in a small pan until hot, take it off the heat, stir in the Kashmiri chilli for 5 seconds, and pour the sizzling red oil straight over the pot.
Serve piping hot in bowls, each topped with ginger julienne, sliced green chilli, coriander and a wedge of lemon, with naan or hot rice alongside.

💡 Tipps

Nihari is a breakfast dish in its home cities — cooked overnight, eaten at dawn. Made the day before and reheated it is even better; the flavour deepens and the gravy sets thicker.
For a genuinely tender bowl without hours at the stove, do steps 1–2 then pressure-cook the meat for about 45 minutes before thickening.