Bangladesh - Pakistan - Indian - Nihari

 

Pakistani Nihari, a rich and flavorful slow-cooked stew traditionally made with beef or lamb.

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Ingredients

For the Nihari Masala (spice mix):

• 2 tbsp fennel seeds
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 tbsp dried ginger powder (or fresh grated ginger)
• 1 tbsp turmeric powder
• 1 tsp nutmeg powder
• 1 tsp mace powder
• 6–8 cloves
• 2 black cardamom pods
• 2–3 cinnamon sticks
• 2–3 bay leaves

For the Nihari Gravy:

• 1 kg beef (shank, stew meat, or lamb)
• 1 cup ghee or oil
• 2 large onions (finely sliced)
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 4 tbsp wheat flour (or all-purpose flour)
• 8–10 cups water or beef stock
• Salt (to taste)

For Garnishing:

• Fresh coriander leaves (chopped)
• Fresh ginger (julienned)
• Green chilies (sliced)
• Lemon wedges

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Instructions

1. Prepare Nihari Masala:

• Dry roast all the spices listed under Nihari Masala. Let them cool and grind to a fine powder. Store in an airtight container.

2. Cook the Meat:

• Heat ghee in a large pot on medium heat. Add sliced onions and fry until golden brown.
• Add garlic and ginger paste; sauté for a minute.
• Add the meat and cook until browned (about 10 minutes).

3. Add Nihari Masala:

• Mix in 2–3 tbsp of the Nihari Masala and cook for 3–5 minutes.

4. Simmer:

• Pour in water or beef stock, cover, and let it simmer on low heat for 4–6 hours (or until the meat is tender). Use a pressure cooker if needed for faster cooking.

5. Thicken the Gravy:

• In a small bowl, mix flour with water to form a smooth slurry. Slowly add this to the simmering Nihari, stirring constantly to avoid lumps. Cook for another 30 minutes until the gravy thickens.

6. Garnish and Serve:

• Garnish with fresh coriander, ginger, green chilies, and a squeeze of lemon. Serve hot with naan or paratha.

Indian Nihari recipe, known for its rich, aromatic flavors and slow-cooked tender meat.

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Ingredients

For the Nihari Masala (spice mix):

• 2 tbsp fennel seeds
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 tsp caraway seeds (shahi jeera)
• 4 green cardamoms
• 2 black cardamoms
• 5–6 cloves
• 1 small piece of mace
• 1 small nutmeg
• 2–3 cinnamon sticks
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp dried ginger powder

For the Nihari Gravy:

• 1 kg mutton (with bone) or beef
• 3 tbsp ghee or oil
• 2 large onions (thinly sliced)
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 4 tbsp wheat flour (or roasted gram flour)
• 8–10 cups water or mutton stock
• 1 tsp salt (or to taste)

For Garnishing:

• Fresh coriander leaves (chopped)
• Ginger (julienned)
• Green chilies (sliced)
• Lemon wedges

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Instructions

1. Prepare Nihari Masala:

• Dry roast all the spices listed under Nihari Masala (except turmeric and chili powder).
• Let them cool and grind into a fine powder. Add turmeric and chili powder to the mix and set aside.

2. Cook the Meat:

• Heat ghee in a large pot on medium heat. Add sliced onions and fry until golden brown.
• Add garlic and ginger paste; sauté for 2 minutes.
• Add the mutton or beef pieces and cook until browned.

3. Add Nihari Masala:

• Add 2–3 tbsp of the prepared Nihari Masala and mix well. Cook for 5 minutes until the spices release their aroma.

4. Simmer:

• Pour in water or stock, cover, and let it simmer on low heat for 4–6 hours (or until the meat is tender). Use a pressure cooker to speed up the process if needed.

5. Thicken the Gravy:

• In a small bowl, mix wheat flour with water to form a smooth paste. Slowly add this to the simmering Nihari, stirring continuously to avoid lumps. Cook for another 30 minutes until the gravy thickens and becomes rich.

6. Garnish and Serve:

• Garnish with fresh coriander, ginger, green chilies, and a squeeze of lemon. Serve hot with naan, khameeri roti, or paratha.

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Bangladeshi Nihari recipe, beloved for its spicy, aromatic, and hearty flavors, perfect for breakfast or special occasions.

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Ingredients

For the Nihari Masala (spice mix):

• 2 tbsp fennel seeds
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 4–5 cloves
• 2 black cardamoms
• 4 green cardamoms
• 2 small cinnamon sticks
• 1 small piece of mace
• 1 small nutmeg
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp dry ginger powder

For the Nihari Gravy:

• 1 kg beef shank or mutton (with bone)
• 3 tbsp mustard oil or ghee
• 2 large onions (finely sliced)
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1 tbsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 2 tbsp wheat flour or all-purpose flour
• 8–10 cups water or beef stock
• Salt (to taste)

For Garnishing:

• Fresh coriander leaves (chopped)
• Ginger (julienned)
• Green chilies (sliced)
• Lemon wedges

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Instructions

1. Prepare Nihari Masala:

• Dry roast the whole spices (fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves, black and green cardamoms, cinnamon, nutmeg, and mace).
• Let them cool and grind into a fine powder. Add turmeric, red chili powder, and dry ginger powder to the mix. Set aside.

2. Cook the Meat:

• Heat mustard oil or ghee in a large pot over medium heat. Once the oil is hot, fry sliced onions until golden brown.
• Add garlic and ginger paste, sauté for a minute, and then add the meat. Cook until browned (10–15 minutes).

3. Add Spices:

• Add 2–3 tbsp of prepared Nihari Masala, turmeric powder, and red chili powder. Cook for 5–7 minutes, stirring frequently to ensure the spices coat the meat.

4. Simmer the Nihari:

• Pour in water or beef stock. Cover and let it simmer on low heat for 4–5 hours (or until the meat is tender and the marrow is released). Use a pressure cooker if needed to reduce cooking time.

5. Thicken the Gravy:

• Mix flour with water to make a smooth paste. Gradually add this to the simmering Nihari, stirring continuously to avoid lumps. Cook for another 30 minutes until the gravy thickens and develops a rich consistency.

6. Garnish and Serve:

• Garnish with fresh coriander, julienned ginger, and green chilies. Serve hot with naan, paratha, or plain rice.

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This Bangladeshi Nihari has a distinct mustard oil flavor and a spicy kick that sets it apart. It’s often enjoyed during winter mornings or special gatherings. Let me know how it turns out.