WHAT IS NIHARI?
Authentic Beef Nihari (Beef Shank Stew) is a Pakistani beef stew, and is an unquestionable Pakistani staple revered all over the subcontinent. The rich, brothy dish is a conglomeration of flavorful spices, tender meat, carefully placed cilantro, and a medley of other garnishes. This Pakistani main dishes recipe typically eaten with naan, and my personal favorite for the choice of meat is beef, though it can also be made with goat, lamb, and, less commonly, with chicken even though I have Quick Stovetop Chicken Nihari and Pakistani Beef Stew recipe all ready for you on this blog.
HISTORY OF NIHARI
The word Nihari originated from the arabic word Nahaar, which means morning. The dish was eaten by Mughals, and in the early and mid-20th century it was only available in the morning. It’s a notoriously heavy dish, so people would eat the dish in the morning so that they could digest it the rest of the day. As we entered the 21st century, Nihari slowly edged its way into becoming an evening time meal. It goes without saying that he was enamored of this dish, but this is simply a testament to the widespread consumption and appreciation for the dish.
KEY INGREDIENTS
These ingredients are cornerstones of this generations-passed Nihari recipe, and, even if you choose to follow a different Nihari recipe (though after tasting this you won’t need to!), I encourage you to make sure the recipe includes all of these irreplaceable ingredients. Don’t forget to check my 5-Minute Homemade Nihari Masala. Sonth (ginger powder)- Even though ginger powder doesn’t go in a lot of dishes, it’s a must-have for Nihari! Peepli (long pepper) - Peepli gives a unique hotness to the Nihari. Very essential ingredient. without Peepli there isn’t authentic Nihari. Mace(Javitri) and Netmug (Jifael)- They both give that unique taste kick to the Nihari.
WHAT IS NIHARI MADE OF?
Cinnamon Stick Mace- Javitri Nutmeg- Jaefil Black Cardamom Green Cardamom Cloves Cumin Seeds Caraway seeds- Shahi Zeera Bay Leaves Black peppercorns Fennel Seeds - Sauf Long dried red pepper Red chili powder Salt Turmeric powder Dry pomegranate powder- Anardana powder Dried ginger powder - Sonth
WHICH BEEF CUT IS USED FOR NIHARI?
My family has, for generations, been using beef shank; it’s very tender and allows for the quintessential Raysha – strands of meat must be found for a truly authentic Nihari.
TIPS ON MAKING THE PERFECT NIHARI
Even though every ingredient in this recipe is important, if you don’t have the key ones it won’t taste perfect. When making Nihari always boil the water in the Instant Pot before adding the meat. It will help get rid of the smell in the beef. Don’t throw away the water in the Instant Pot, you’re going to use the same water when adding the atta. Crush the peepli before adding to your Nihari. After adding the atta, bring everything to a boil or your Nihari will taste raw. Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn’t be any lumps. Never ever add coriander powder in the Nihari. Use my 5-Minute Homemade Nihari Masala.
HOW TO MAKE NIHARI AT HOME?
WHAT TO PAIR NIHARI UP WITH?
Nihari is an ultimate dish on its own. However, Chicken Biryani, Mutton Korma (Qorma), Karahi Gosht go perfectly with Nihari. Don’t forget dessert Kheer and Zarda.
LET’S MAKE AUTHENTIC NIHARI!!!
