BEEF NIHARI RECIPE

 NIHARI RECIPE

Beef Nihari Is A Popular Pakistani And Indian Dish that's slow-cooked in its own stock, resulting in tender meat and a rich, flavorful sauce. to make it, start by marinating 1 pound of beef shank of oxtail in a mixture of 2 tablespoon of yogurt, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1\2 teaspoon of turmeric powder, and salt at least for 2 hours. then, heat 2 tablespoons of oil in a large pot over medium heat and brown the meat on all sides. add 2 onions, chopped into small pieces, and cook until they're caramelized. add to cups of water, 1 tablespoon of tomato paste, and 1\4 teaspoon of ground cinnamon, and bring to a boil. reduce the heat to low, cover the pot, and simmer for at least 2 hours or overnight. serve the beef with the sauce and garnish with chopped fresh cilantro and naan bread. 

origin

                Beef Nihari is a popular slow-cooked stew originating from the Mughal empire in India, specifically form the city of Lucknow. the dish is believed to have been 18th century during the reign of the Mughal emperor, shah Alam 2, the name ''Nihari'' is derived from the Urdu or Arabic word ''Nihar'', meaning ''dawn'', and it's said too be a dish that's best savored during the  early morning hours. the recipe typically involves slow-cooking beef or lamb in a rich broth flavored with species, herbs, and aromatics Resulting in a tender and flavorful dish that's often served with naan bread or rice.

    HOW DOES THE BEF NIHARI WORK?

Nihari masala: Nihari masala mix is a combination of many ''Indian'' spices' Black cardamom, cloves, cumin seeds, bay leaves, funnel seeds, turmeric powder, cinnamon, black pepper, green cardamom pods, and Kashmiri red chili powder. 

 

The right cut for nihari: they key to a good nihari recipe is the beef shank and large bones with bone marrow, this ingredient provides the actual buttery flavor and stickiness to the stew.

 The fat that is released from the bones is the key to flavor stickiness in the gravy. so if you've got extra bones, throw them in! just remove them once the beef is completely cooked.  

        

    INGREDIENTS

The ingredients are simple and visible in the labeled pictures. Below I've discussed only ingredients for  which  I wish to suggest a substitute.  

                                                           

HOW TO MAKE IT?

                   Traditionally, Nihari was cooked Overnight for at least 5-6 hours to served in the morning. Today, it is eaten more frequently as the main course than breakfast. let's go through the steps. 

 1: For making Nihari you need a large pot and fry sliced onions on medium heat until lightly golden.                                   

                         

  2: ADD Boneless beef and bones with bone marrow. fry on medium-high heat for 2-3 until                                                       color changes and it is slightly golden. now add all ingredients in the spice list and stir further for 1 minute. 

  3: ADD 4 cups of water that is enough to cover the beef completely. bring it to a boil the                                                             reduce heat to slow and cook for 4 hours overnight ( on very low heat ). make    sure the lid is tightly closed. ( If using an instant pot or pressure cooker, cook time will be 45 minutes. ) 

     

  4: Once the meat is tender, check by breaking meat with a fork.

                                                      

lo

       

          5: Remove the bones. Extract the bone marrow form bones by holding it with a,                                                               kitchen towel jerking carefully over a bowl. or insert the back of the spoon to remove it. removing bone marrow from cool bone is difficult. set the extracted bone marrow aside.

                                                                                                                                                                                                                                                                      6: Make flour slurry by mixing flour with cold water until smooth. 

           7: Add flour slurry and whipped yogurt the beef stew.

                     

           8: Adjust water as needed and bring it to a boil. keep stirring with a wooden spoon,                                                              so the flour slurry doesn't from lumps. once the nihari starts boiling reduce heat and let it simmer for 15 minutes until a thick layer of oil rises naturally.

          9: Serve it with garnish and lemon wedges. ( ideally, it should be served 3-4 hours after                                                                  cooking that is why leftover taste best.)

            EXPERT TIPS                                                

 

          : Try to make beef nihari 4-6 hours ahead and let it sit for a few hours for enhanced                                                                        flavors. people usually cook it at night and store it in the fridge until the next day. 

          : You always freeze the leftover nihari as it pretty much retains its flavor upon freezing.

          : You can also pour 2-3 tablespoons of heated butter on the nihari before serving which                                                                  adds flavors and also mild down the spices.       

    

lo

      DEFINITELY TRY THIS NIHARI RECIPE AT HOME, and I"D LOVE to hear your feedback in the comments its motivate me to share more delicious food dishes recipe with you.