How To Make Beef Nihari

Beef Nihari:

Enjoy the true essence and flavor of "Beef Nihari" while cooking so easily in your kitchen. Nihari is on the menu of most Pakistani restaurants and is enjoyed all over Pakistan. It is an integral part of home cooking made on special occasions like Eid and Ramadan. So in this regard, Nihari is Pakistani food. Nihari is on the menu of most Pakistani restaurants and is enjoyed all over Pakistan. It is an integral part of home cooking made on special occasions like Eid and Ramadan. So in this regard, Nihari is Pakistani food. Nihari are typically made with beef . but nihari can be made with lamb goat meat and also chicken.

Ingredients:

 500 grams of beef, plus 2 large bones, preferably bone marrow bones.

 (Beef cut is preferred. Beef shank, chuck or round cut). See notice

500 grams of bones and bone marrow

3 cups oil

Spices

 1 onion, finely chopped

 3-4 tablespoons spices, start as needed. 

 1 tablespoon of ginger paste

1 tablespoon garlic paste

 One tablespoon green chili paste

others

2 cups plain yogurt, whipped

3 cups wheat flour or to thicken

 Add water as needed.

 4-6 cups of water for cooking

 1 cup water in flour

 1 cup water, or more, to dilute gravy

Garnish

 Finely chop 2 inch ginger, julienne.

 4 slices of lemon

2 large green peppers, less spicy

A handful of fresh coriander / red pepper, chopped.

Instructions

In a large bowl, fry the chopped onion on low heat till light golden.

Add beef and bones. Roast the beef on medium heat for 2-3 minutes till it changes color and becomes light golden. Now add all the ingredients to the spice list and stir for another 1 minute.

Now add 4 cups of water which is enough to cover the beef completely. Bring to a boil then reduce heat and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If you use a quick cooker or pressure cooker, the cooking time will be 45 minutes.)

Once the meat is tender, remove the bones. Carefully remove the bone marrow from the hot bones and set aside in a bowl. (If bones are used with marrow)

Mix flour in cold water until smooth and make flour slurry. Add flour slurry and yogurt to the beef stew.

Adjust the water as needed and boil it. Keep shaking so that the dough does not become lumpy. Once Nihari started boiling. Reduce heat and simmer for 15 minutes until a thick layer of oil rises naturally.

Now add extra bone marrow to the beef nihari (if used) and serve the hot nihari with garnish and lemon zest. Fill a plate with extra garnish and serve with a fork.

Notice

Cutting Beef: Cutting the right beef is the key to perfect perfection. Use boneless meat with beef prawns and bone marrow. Other options are hard stew beef such as chuck and round cut. Bones are essential for vision, so be sure to include some bones with or without the bone marrow.

Mutton: If you want to make nihari with lamb or mutton. Use lamb legs and bones with bone marrow. The method remains the same, the cooking time will be 1 hour 20 minutes or less. (Cooking time in cooker or pressure cooker is 25 minutes.)

Nutrition information

Servings: 6 servings, calories: 534 kcal, carbohydrates: 11 grams, protein: 25 grams, fat: 44 grams, saturated fat: 8 grams, trans fat: 1 gram, cholesterol: 62 mg, sodium: 525 mg , Sodium: 25 mg, 3 mg, Sodium Vitamin A: 73 IU, Vitamin C: 12 mg, Calcium: 120 mg, Iron: 4 mg