Sederhana

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.

Sumber

Resipi oleh Food Fusion · 📱 Pempengaruh · 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.

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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.

Tukang masak: Food Fusion

Tonton cara membuatnya · 3 video

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⏱ 210 min🍽 6 hidangan🔥 560 kcal🇵🇰 Pakistan🌶️🌶️🌶️

HalalBebas tenusu

Langkah

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.

💡 Petua

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.