Nihari: Slow-Cooked Delight of Spices and Tender Meat

Nihari is a popular traditional Indian and Pakistani subcontinent beef stew dish, mainly linked with the Mughlai cuisine of North India and Pakistan. It is a slow-cooked dish that is usually made with beef or lamb; however, chicken or other meats can also be used.

The meal is distinguished by its thick and savory sauce, which is prepared by slow-cooking the beef with aromatic spices such as ginger, garlic, cardamom, cinnamon, and nutmeg. To enhance the flavor, the meat is frequently marinated ahead of time. Slow simmering allows the meat to tenderize and the flavors to combine, resulting in a tasty and substantial stew.

Mughlai cuisine

v  Nihari's recipe:

 

Ingredients:

 

1.       1 kg (2.2 lbs) bone-in meat (beef or lamb) 2 medium onions, thinly sliced 4 tablespoons vegetable oil or ghee (clarified butter)

2.       4 tbsp wheat flour (optional for thickening)

3.       2 tbsp. ginger-garlic paste

4.       2 tsp. red chili powder

5.       1 teaspoon powdered turmeric

6.       1 teaspoon coriander powder

7.       1 teaspoon cumin powder

8.       1 tsp. garam masala

9.       1/2 teaspoon ground nutmeg

10.   a half teaspoon of mace powder

11.   4 c. water

12.   Season with salt to taste

13.   chopped fresh coriander leaves (for garnish)

14.   Slices of ginger (for garnish)

15.   Sliced fresh green chiles (for garnish)

16.   (Serving) lemon wedges

 

Bag of Spices:

 

1.       2 pods of black cardamom

2.       4 cardamom pods, green

 

3.       four cloves

4.       2" cinnamon stick

5.       one bay leaf

6.       1 tsp. fennel seeds

 

Instructions:

 

i.                     In a big saucepan or pressure cooker, heat the oil or ghee over medium heat. Sauté the sliced onions till golden brown.

 

 

ii.                   Cook until the meat changes color and is lightly browned on all sides of the pot.

 

iii.                 Cook for a minute, or until the ginger-garlic paste is aromatic.

 

iv.                 Make a spice bag out of a tiny piece of cloth by tying together the black cardamom pods, green cardamom pods, cloves, cinnamon sticks, bay leaves, and fennel seeds. Insert the spice bag into the pot.

v.                   To the pot, combine red chili powder, turmeric powder, ground coriander, ground cumin, garam masala, nutmeg powder, and mace powder. Mix thoroughly to coat the pork in the spices.

 

vi.                 If using a pressure cooker, fill the pot halfway with water and season with salt. Close the lid and cook for 30 minutes under high pressure. If using a standard pot, add water and salt to the pot, cover, and simmer for 4-5 hours on low heat until the meat is soft and falls from the bone.

 

 

vii.                Remove the spice bag from the saucepan and discard it once the meat is done.

viii.              If you prefer a richer gravy, prepare a smooth paste of wheat flour and water. Cook for another 10-15 minutes, or until the gravy thickens, after adding the paste.

 

ix.                  Adjust the salt and spices to your liking.

 

 

x.                   Garnish the Nihari with coriander leaves, ginger slices, and green chili slices.

 

xi.                  Serve immediately with naan, rice, or roti. For a zesty flavor, serve with lemon slices.

 

xii.                Nihari is a thick and savory dish that goes well with bread or rice.

 

Overall, nihari is a beloved and flavorful dish that is enjoyed for its rich taste and comforting qualities. It is a wonderful example of the diverse and delicious cuisine found in the Indian subcontinent.