Nihari Recipe MZ Marketing

 


Ingredients:

- 1 kg beef or mutton, cut into pieces

- 2 large onions, finely sliced

- 4-5 cloves of garlic, minced

- 1 inch piece of ginger, minced

- 2-3 green chilies, chopped

- 1/2 cup ghee or oil

- 2-3 tbsp nihari masala (store-bought or homemade, see recipe below)

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp coriander powder

- 1 tsp cumin powder

- 1/2 tsp garam masala

- Salt to taste

- 6-8 cups water

- 2 tbsp wheat flour or all-purpose flour

- Fresh coriander leaves, chopped for garnish

- Ginger juliennes for garnish

- Lemon wedges for serving

- Naan or roti for serving

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Nihari Masala:



- 2 tbsp coriander seeds

- 1 tbsp cumin seeds

- 1 tbsp fennel seeds

- 1 tbsp black peppercorns

- 1 inch cinnamon stick

- 4-5 green cardamom pods

- 4-5 cloves

- 1/2 tsp nutmeg powder

- 1/2 tsp mace powder

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Instructions:

1. Heat ghee or oil in a large pot over medium heat. Add the sliced onions and cook until they turn golden brown.

2. Add the minced garlic, ginger, and green chilies, and sauté for a few minutes until fragrant.

3. Add the meat pieces to the pot and cook until they are browned on all sides.

4. Add the nihari masala, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt to the pot. Mix well to coat the meat with the spices.

5. Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the nihari simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.

6. In a small bowl, mix the wheat flour or all-purpose flour with some water to form a smooth paste. Gradually add this paste to the nihari, stirring constantly to thicken the gravy. Cook for another 15-20 minutes.

7. Once the nihari is ready, garnish with fresh coriander leaves and ginger juliennes. Serve hot with lemon wedges and naan or roti.

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Nihari Masala:

1. Dry roast all the whole spices (coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, and cloves) in a pan over low heat until fragrant.

2. Allow the roasted spices to cool, then grind them into a fine powder using a spice grinder or mortar and pestle.

3. Mix in the nutmeg powder and mace powder. Store the nihari masala in an airtight container for future use.

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Location: Pakistan

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