Jump to Recipe Jump to Video Print Recipe
No ratings yet
Do you wonder how beef nihari is so indulgent and delicious? The taste of tender and soft beef meat, deep and thick stew, and the spicer taste of Nihari make every bite so flavorful. Today’s recipe will answer all these questions.
Last month, I shared theChicken Niharirecipe, and you know this recipe is closer to my heart. Today, I’m sharing another beef Nihari recipe to satisfy your taste buds.
By the way, there are so many authentic beef recipes to quench your craving for beef, but the Nihari Is the only one with no substitute. The thick beef stew with sprinkled brown onions and lemons makes it a recipe from Haven.
Now, some tips, ways, and secrets make the Nihari stand out and help you gain the love of the family. Today’s recipe will teach you how to make this superior Nihari to indulge every family member in plate-licking.
What You Will Love About Beef Nihari Recipe?
- Thick Stew:Traditionally, the Nihari has a thick stew that is achieved by adding wheat flour. One bite of this stew with hot naans will soothe your palates.
- Very Juicy Beef:The wheat flour we add in Nihari soaks into the beef meat, making it more juicy, tender, and soft. And for me, the real gold is these tender beef bits.
- Very Easy To Make:Like a Dump-and-go recipe, the Beef Nihari is easy to make. And you only need a few basic ground spices to infuse the taste in the stew.
- Umami & Tangy:This mixture of Umami and tangy flavor makes this recipe universally appetizing. The umami taste comes from the wheat flour we use to make it thick, and the tangy flavor comes from ground spices.
What Types Of Meat Do You Use For Nihari Stew?
The type of meat is a real concern of every food connoisseur. The reality and short answer is that you don’t need to worry about meat type.
If you want to sustain the traditional taste of Nihari, then use beef meat. I know in some regions of the world, beef meat is scarce or unpopular; in this scenario, you can use lamb or goat meat.
But the one reality I’m telling you right now is the juiciness of meat. In the case of mutton, you can’t achieve the softness of beef meat.
The next crucial question is, if you’re opting for beef, what kind of beef meat is best suited for Nihari? Beef shanks, chuck, ribs, brisket or plate?
I love the meat from the beef rib and sirloin; they are juicers and the most flavorful. But based on your preferences, you can opt for any type of meat.
Nihari Masala Misconceptions
Choosing the right Nihari Masala is not a big deal because I’m aware of different variations of all masala and their taste. But for a few folks, choosing between store-bought Nihari masala and homemade masala is challenging.
I go with the store-bought Nihari masala; it’s easy and breezeway to infuse taste in the stew. But if you’re a real health nut and dislike store-bought masalas, you can go with the homemade version.
Here, I have shared my way to makehomemade Nihari masala. You can also use this masala for Haleem. My mom also prefers this one because you can customize the fiery and tangy tastes according to your needs.
Related Post: Beef Paya Recipe
Ingredients:
- Beef:This recipe uses a mix of boneless and bone-in beef meat. My freezer always remains packed with boiled beef meat, so I’m stress-free about boiling it repeatedly. But if you’re using fresh meat, you first need to boil it in a pressure cooker.
- Wheat Flour:This flour is crucial for making the beef stew thick and dense. And you can’t ignore this ingredient for the Nihari recipe.
- Garlic & Ginger Paste:The robust flavor in the Nihari comes from ginger and garlic paste. I used the mortar & pestle to make the paste.
- Ground Spices:For spices, you first need Nihari Masala (store-bought or homemade), paprika powder, turmeric powder, mix masala, and salt. For a more overpowering taste profile, you can also use black cardamom, cumin, fennel, kalonji, etc.
- Onions:I will fry the onions until they turn brown and use them for garnishing later.
- Cilantro & Green Chilies:These ingredients elevate the stew’s texture, and I’m using both for garnishing.
Instructions:
- Brown The Onions: :I’m not using onions for the beef Nihari stew. Instead, I will use them for garnishing. So first, heat the oil in a pan and sauté the onions until fully brown. Now remove the onion from the pan and place it elsewhere.
- Add Garlic & Ginger: The next step is to add the garlic ginger paste to the same heated oil and stir for one minute on a low flame.
- Add The Meat: I’ve already boiled the beef, but if you don’t, first pressure cook the beef meat in a pressure cooker. You can also use Instant Pot to prepare the entire recipe in one pot, but I love the slow cooker method. Nonetheless, I’m also adding a splash of water for deglazing. Turn the flame to medium, stir the stew, and leave it for 2 minutes.
- Infusing Spices: It’s time to infuse some spices in the stew. So add all the ground spices and salt and stir it very well. Let the spices infuse in the meat for 2 minutes. Keep the flame to medium.
- Add Flour: First, add the water to the stew. I’m adding two glasses of water. You can adjust the amount according to your preference. The next crucial step is to add the flour. Now gently stir the stew for 2 minutes, and let it simmer for 6 – 8 minutes on a low flame. Keep stirring it over time.
How To Prepare Wheat Flour Mixture:
Add one cup of wheat flour and 1.5 – 2 cups of water to the bowl. Mix the mixture until it becomes fluffy and thick. You can also get help from a whisk to make the more dense mixture.
How To Garnish Beef Nihari?
After cooking the Nihari, the next fun thing for me is garnishing, and I do it prudently. For me, enhancing the texture of a dish is the real deal. You know, notable hotels serve their main dishes with a decorative flair.
For beef Nihari, I first smashed the browned onions, cilantro, and minced green chilies and squeezed some lemon juice. All these items are enough to elevate the look of our recipe. I’m a big fan of brown onions. Their sweet and Umami taste makes every bite so special.
My Pro Tip To Make Beef Nihari Oily?
Few people love to consume oily curries. That’s why I’m sharing something special for such folks. Layering the Nihari with the pickles oil will make the recipe so tangy.
If the pickles oil is unavailable, you can use the fry Dundicut Pepper with Sweet Neem (Curry Patta). First, heat a small amount of oil in a pan, add Dundicut Pepper and sweet neem, and drizzle this oil on the Nihari to make it more tangy.
FAQs
Thickness is the key characteristic of beef Nihari. To make it thick, add the wheat flour paste to the stew; this is the only way to make the dense stew.
Chana Pulao is too easy to store. Just transfer the pulao to the plate and keep it in the fridge. At meal time simply transfer that refrigerated rice in a pan and heat them on a low flame. You can also use the microwave to heat the pulao.
Few folks live on gluten-free diets, and if you’re one of them, use rice or chickpea flour instead of wheat flour.
To double the recipe, simply double all the ingredients except water. You should know the proper amount of water to add to the stew to maintain density. I used 0.5 KG of beef meat and added two glasses of water, and if you’re opting for 1 KG of beef, add 3 to 3.5 glasses of water. Similarly, also Contemplate the flour. I’m using 1 cup of flour for 0.5 Kg of meat, and you can use 1.5 to 2 cups for 1 kg.
You can easily store the Nihari in your refrigerator or freezer, and while eating, just reheat it on medium flame, and you’re good to go. I don’t prefer to freeze the Nihari for more than two days.
What To Serve With Beef Nihari?
Like other Pakistani beef recipes, the Nihari is also savored with hot naan, roti, or chapati. Nihari is a little fiery, so serving sweet dishes like kheer, custard, or ras malai makes the best combination.
Don’t forget to serve mint chutney or Rita with the Nihari. I’m big on serving some cold libations with Nihari, so you can go for any carbonated drink according to your preference.
Beef Nihari Recipe
Do you wonder how Beef Nihari is so indulgent and delicious? The taste of tender and soft beef meat, deep and thick stew, and the spicer taste of Nihari make your every bite so flavorful. Today's recipe will answer all these questions.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Indian, Pakistani
Servings 5
Ingredients
- 0.5 Kg Beef meat
- 1 cup Wheat flour
- 1 Onion
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 3 Green Chilies
- Cilantro
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Kashmiri red chili powder
- 1 tbsp Salt
- 1 tbsp Store-bought Nihari masala
Instructions
Caramelize onions in hot oil for garnish; I'm not using it in the beef Nihari. After browning, remove and set aside once fully browned. Enhance flavor without using it in the stew.
Moving on, introduce the garlic-ginger paste into the heated oil, stirring gently for one minute over low heat.
I've pre-boiled the beef; if not, pressure cook it first. You can also use Instant Pot, but I prefer the slow cooker. Add a splash of water for deglazing, stir, and let it simmer on a medium flame for 2 minutes.
Let's spice things up! Add the ground spices and salt to the stew, stirring thoroughly. Allow the spices to infuse into the meat for 2 minutes. Keep the flame at medium heat.
Pour two glasses of water into the stew, adjusting to your liking. Add flour mixture, stir for 2 minutes, then let it simmer for 6-8 minutes on low heat, stirring periodically.
Video
Notes
How To Prepare Wheat Flour Mixture
- Begin by taking a bowl.
- Measure one cup of wheat flour and add it to the bowl.
- Pour 1.5 to 2 cups of water into the bowl with the wheat flour.
- Mix the water and wheat flour thoroughly until the mixture becomes fluffy and thick.
- You can use a whisk to achieve the desired consistency for a denser mixture.
- Ensure that there are no lumps and that the mixture is well-blended.
- Your wheat flour mixture is now ready to be used in your recipe.
Keyword Beef Nihari, Beef Stew
Tried this recipe?Let us know how it was!
