Name: AUTHENTIC NIHARI
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Ingredients: 1 stick cinnamon; 2 piece javitri (mace); ⅓ piece netmug; 4 black cardamom; 10 green cardamom pods; 10 cloves; 2 tsp zeera (cumin seeds ); 1 tsp shahi zeera (caraway seeds ); 8 taz patta (bay leaves ); 1 tsp black peppercorns; 3 tsp saunf ((fennel seeds)); 2 star anise; 2 tsp salt; ½ tsp turmeric powder; 1 tsp anardana powder (dry pomegranate seeds); 2 tsp red chili powder; 1 tsp sonth (ginger powder); ¼ tsp citric acid; 2 lbs beef shank (3-4 inches wide chunks ); 3 cups water; 1 medium onion ((save half for garnish) ); ⅓ cup olive oil (extra virgin ); 6 tbsp ginger garlic paste; 4 whole cloves; 4 green cardamom pods; 8 black peppercorns; 1½ tsp red chili powder; ¼ tsp garam masala powder; ⅔ cup atta flour ((Don't use all purpose flour)); 3 long peppers (peppli (crushed))

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Vaquas - Voila! Behold, here is my Authentic Nihari recipe, a safe-guarded staple of my family. I have eaten myriad types of Nihari in my life, but I firmly believe that Delhi-wali Nihari possesses an irreplaceable virtue. From the texture to its taste, everything meshes together perfectly; it goes without question that this recipe has been the most highly requested one. Typically, people aren't able to properly balance this combination of taste and texture. However, in today's recipe, I will walk you through the key ingredients and steps that will help you achieve this very balance. Especially given the quickly-approaching Eid holiday, buckle in and take note as we journey through this flavorful recipe!

WHAT IS NIHARI?

Nihari is a South Asian beef stew, and is an unquestionable South Asian staple revered all over the subcontinent. The rich, brothy dish is a conglomeration of flavorful spices, tender meat, carefully placed cilantro, and a medley of other garnishes. It is typically eaten with naan bread, and my personal favorite for the choice of meat is beef, though it can also be made with goat, lamb, and, less commonly, with chicken.

WHY IS NIHARI CALLED NIHARI?

The word Nihari originated from the arabic word Nahaar, which means morning. The dish was eaten by Mughals, and in the early and mid-20th century it was only available in the morning. It's a notoriously heavy dish, so people would eat the dish in the morning so that they could digest it the rest of the day. As we entered the 21st century, Nihari slowly edged its way into becoming an evening time meal. My paternal grandfather-in-law used to say, "Subha sham Nihari na rahay ga ghum na rahay bemari." which means "Give me Nihari in the morning and evening, and neither sorrows nor sickness will remain." It goes without saying that he was enamored of this dish, but this is simply a testament to the widespread consumption and appreciation for the dish.

KEY INGREDIENTS FOR AUTHENTIC NIHARI

These ingredients are cornerstones of this generations-passed Nihari recipe, and, even if you choose to follow a different Nihari recipe (though after tasting this you won't need to!), I encourage you to make sure the recipe includes all of these irreplaceable ingredients.

Sonth (ginger powder)- Even though ginger powder doesn't go in a lot of dishes, it's a must-have for Nihari!

Citric Acid - This gives a mild tangy kick to the Nihari.

Peepli (long pepper) - Peepli gives a unique kick to Nihari. Very essential ingredient.

Shahi Zeera (caraway seeds)- Another essential ingredient

HOW TO MAKE AUTHENTIC NAHARI MASALA?

1 stick Cinnamon Stick
2 pieces Javitri (Mace)
⅓ piece Nutmeg
4 Black Cardamom
10 Green Cardamom
15 Whole Cloves
2 tsp Cumin Seeds
1 tsp Shahi Zeera (Caraway seeds)
8 Bay Leaves
1 tsp Black peppercorns
2 tsp Coriander seeds
3 tsp Saunf (fennel seeds)
4 Long dried red pepper

POWDER MASALA (THIS DOES NOT GO IN DRY ROASTING PROCESS)

2 tsp red chili powder
2 tsp salt
½ tsp turmeric powder
1 tsp anardana powder (dry pomegranate seeds)
1 tsp sonth (ginger powder)
¼ tsp citric acid

In a fry pan, on low heat, lightly dry roast nutmeg, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinnamon stick, 10 cloves, black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds for 30 seconds until you smell their fragrance. Cool it down for 10 minutes. Grind the masala in a grinder until it's powder form. Now mix in the red chili powder, turmeric powder, sonth, anardana powder,and salt.

THE PERFECT QUANTITY OF ONION IN NIHARI

The quantity of onion is very important to the Nihari. If you take 1 full medium onion you won't get that authentic taste and your gravy to your Nihari will be on the sweeter side. To get the perfect Nihari you only need ½ onion.

WHICH CUT OF MEAT IS USED FOR AUTHENTIC NIHARI?

My family has, for generations, been using beef shank; it is very tender and allows for the quintessential Raisha -- strands of meat must be found for a truly authentic nihari.

TIPS ON MAKING THE PERFECT NIHARI

Even though every ingredient in this recipe is important, if you don't have the key ones it won't taste perfect.
When making Nihari always boil the water in the Instant Pot before adding the meat. It will help get rid of the smell in the beef.
Don't throw away the water that's in the IP, you're going to use the same water when adding the atta.
Crush the peepli before adding to your Nihari.
After adding the atta, bring everything to a boil or your Nihari will taste raw.
Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn't be any lumps.

HOW TO MAKE AUTHENTIC NIHARI?

Instant Pot Step

In the Instant pot, on sauté mode, boil 3 cups of water.
Next add 4 tbsp ginger garlic paste and mix well.
Now add 4 tbsp of masala that you made earlier.
Add the beef shank and mix well.
Close the lid and click pressure for 50 minutes. (50 minutes for my IP, yours may differ; It needs to be 95% done.)
Release the steam, and open the lid of the IP.

Nihari Gravy

In a large pot, on medium heat, sauté one full onion until it's golden brown.
Take half out set it aside to use for garnish.
Now to the ½ golden brown onion, add 4 green cardamom, 4 cloves, 8 black peppercorns, and mix well.
Next add only the beef, make sure you don't take the water out of the IP. Set IP aside for now.
Now add 2 tbsp ginger garlic paste and mix well.
Now add the 2 tbsp of nihari masala that you made earlier.
Mix well now and turn the stove to low.
Now add atta to the stock in the IP.
Use a handblender to smooth the atta mixture out. Blend it until smooth, there shouldn't be any lumps.
Now add the atta mixture to the pot on the stove, and turn the stove to high to medium heat .
Mix well.
Wait until it comes to a boil (This is a very important step or your atta will taste raw.)
Now turn the heat to medium again.
Now crush the peppli and add to the nihari.
Mix everything well let it cook for 3-5 minutes.
Add salt according to your taste and mix well.
Cover the lid and turn the stove to medium to low heat and let it cook for 15-20 minutes.
Now add the garam masala (dont mix it just sprinkle on top)
Wrap the lid with alumium foil.
Cover the lid and turn the stove to low.
Let it cook for 20 minutes.

As I have mentioned countless times, this is one of my favorite recipes on the blog and I really hope you try it out. We have a lot of Pakistani traditional recipes on our blog such as: Authentic Chicken Biryani , Paya Curry (Mutton Trotters), and Authentic Mutton Karahi (Karahi Gosht). If you have any questions about our recipes or techniques, recipe requests, or if you just want to say hi, please feel free to message us and, as always, if you try any of our recipes be sure to tag us on Instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

Please check out my friend's awesome cookbook: Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast

LET'S MAKE AUTHENTIC NIHARI!!!!

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5 from 8 votes