Restaurant Style Nihari | Nihari Recipe | Beef Nihari | Autentic Nihari Recipe

Описание: Restaurant Style Beef Nihari 
By Khizran Ahmed

Homemade Nihari Masala and Special Garam Masala for Nihari Link: 
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Prep Time: 10–15 minutes
Cook Time: 5–6 hours
Servings: 10–12 people
Course: Main Course
Cuisine: Pakistani, Indian
Author: Khizran Ahmed 

Ingredients

1 - Boneless beef with fat (Shank meat / بونگ کا گوشت) – 1.5 kg (large pieces)
2 - Beef bones with fat (Nalli) – 1.5 kg
3 - Ginger garlic paste – 3 Tablespoons
4 - Red chilli powder – 2 Tablespoons (or to taste)
5 - Kashmiri chilli powder – 3 Tablespoons (or to taste)
6 - Salt – 1.5 to 2 Tablespoons (or to taste)
7 - Homemade Nihari masala – 3/4 cup (approximately 10 Tablespoons)
8 - Ghee – 1 cup (or as desired)
9 - Water – 2-3 Litres (or as needed)
10 - Bay leaves (تیز پتے) – 4 to 5 pieces
11 - Coriander seeds – 3 Tablespoons
12 - All-purpose flour – 1.5 cups (or as needed)
13 - Special Garam Masala for Nihari – 1 to 2 pinches

Method

1 - Heat ghee in a large pot. Add ginger garlic paste, Nihari masala, red chilli powder, Kashmiri chilli powder, and salt. Cook on high flame for 2–3 minutes, adding a little water to prevent the masala from sticking.

2 - Add boneless beef and cook on high flame for another 2–3 minutes, stirring well.

3 - Add beef bones and mix thoroughly.

4 - Pour in enough water to cover the meat generously.

5 - Place coriander seeds in a muslin cloth (ململ کا کپڑا) and tie into a small potli (pouch). Add the potli along with bay leaves to the pot.

6 - Cover and cook on low flame for 2–3 hours, or until the beef is fully tender.

7 - Once cooked, carefully remove the ghee/oil layer from the top of the Nihari and set it aside in a bowl.

8 - Remove the cooked beef pieces from the pot and set aside.

9 - Discard the muslin potli and bay leaves—they are no longer needed.

10 - Dissolve all-purpose flour in water until smooth. Bring the Nihari stock to a boil on high flame. Gradually add the flour mixture while stirring continuously. (Do not add all at once.)

11 - Keep adding until the desired gravy consistency is achieved.

12 - Once the flour is added, cover the pot again and cook on low flame for about 1 hour.

13 - Remove the bones from the Nihari and discard them.

14 - In a serving bowl, place the cooked beef and pour the Nihari gravy over it. Sprinkle 1–2 pinches of Special Garam Masala for Nihari on top and mix gently.

15 - Finally, pour the reserved ghee/oil over the Nihari for a rich and aromatic finish.

16 - Garnish with julienned ginger, sliced green chillies, chopped fresh coriander, and lemon wedges. Serve hot with naan.

Notes
• Always remove the ghee/oil before adding all-purpose flour; otherwise, the flour will absorb it, and you won’t be able to recover the flavorful oil.
• Use a wooden spoon while adding and stirring the flour for best results. Using a steel spoon may result in a thinner gravy.
• All-purpose flour is preferred over wheat flour (roti ka aata) for a smoother texture and better flavor.
• There is no need to add onion baghar (tempering) on top. Authentic Nihari does not include it.
• I have already shared my Homemade Nihari Masala recipe—please check it out on my YouTube channel
• If you are making Nihari using my homemade masala, use 1/2 cup of masala for 1 kg beef, and 3/4 cup for 1.5 kg beef.
• If you are using store-bought (packet) masala, follow the quantity instructions provided on the label.
• Adjust the salt and chilli according to your taste. My family prefers spicy Nihari, so I add extra chilli powder in addition to the Nihari masala.