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| How to make Nihari At Home with Complete Recipe |
Nihari is a popular traditional stew dish from the Indian subcontinent, particularly from the regions of India and Pakistan. It is made with beef, lamb, or chicken that is slow-cooked for several hours with a mixture of spices and spices, including ginger, garlic, turmeric, and chili powder. The result is a rich and flavorful stew that is typically served with flatbreads such as naan or roti.
Nihari is often considered a comfort food and is frequently enjoyed for breakfast, lunch, or dinner. It is also a popular dish during special occasions and celebrations, and is considered a staple of traditional South Asian cuisine.
Here is a delicious recipe for making Nihari at home:
Ingredients:
2 lbs beef shank or stewing beef, cut into large pieces
1 large onion, finely chopped
4 cloves garlic, minced
2-inch piece of ginger, grated
2 tablespoons coriander powder
2 teaspoons turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
1 teaspoon cumin seeds
1 teaspoon whole cloves
4 green cardamom pods
4 black peppercorns
2 cinnamon sticks
2 tablespoons ghee or oil
4 cups beef broth or water
Salt, to taste
Fresh cilantro, chopped (for garnish)
Instructions:
In a large saucepan or Dutch oven, heat the ghee or oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger and cook until the onions are soft and golden brown.
Add the coriander powder, turmeric powder, red chili powder, garam masala, cumin seeds, cloves, cardamom, peppercorns, and cinnamon sticks to the pan and stir to combine. Cook for 1-2 minutes until fragrant.
Add the beef pieces to the pan and cook until browned on all sides.
Pour in the beef broth or water, add salt to taste, and bring the mixture to a boil.
Reduce heat to low, cover the pan, and let the nihari simmer for 2-3 hours, or until the meat is tender and the sauce has thickened.
Serve the nihari hot, garnished with chopped cilantro, and enjoy with flatbread such as naan or roti.
Note: If you prefer a thicker sauce, you can mix 1-2 tablespoons of cornstarch with a small amount of water and stir it into the nihari during the last 30 minutes of cooking.
