Authentic Beef Nihari (Beef Shank Stew)

5 from 13 votes

Authentic Beef Nihari (Beef Shank Stew)

Authentic Beef Nihari (Beef Shank Stew) is a rich, brothy dish a mix of flavorful spices, tender meat, carefully placed cilantro, and a medley of other garnishes.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: authentic nihari, authentic nihari masala recipe, authentic nihari recipe, beef nihari, delhi nihari, food nihari, how to make beef nihari, how to make nihari recipe, javed ki nihari, javed ki nihari recipe, karachi nihari recipe, Nihari, nihari food, nihari masala, nihari masala recipe, nihari recipe, recipe nihari, recipe of nihari

Servings: people

Calories: 211kcal

Author: Sarah Mirza

Equipment

Instant Pot
Electric hand blender

Ingredients

Nihari Gravy

2 lbs beef shank 3-4 inches wide chunks
3 cups water
1 medium onion
⅓ cup olive oil extra virgin
6 tbsp ginger garlic paste
4 whole cloves
4 green cardamom pods
8 black peppercorns
2 tsp red chili powder
¼ tsp garam masala powder
⅔ cup atta flour (Don't use all purpose flour)
3 long peppers peppli (crushed)
1 tsp salt
Homemade Nihari Masala (The quantity is listed in the recipe)

Tempering

½ medium onion
¼ olive oil
1 stick butter

Garnish

1 inch ginger julienne cut
½ bunch fresh cilantro finely chopped
2 green peppers finely chopped
½ lemon

long pepper (pepli) mixture

3 pieces of long pepper pepli

Instructions

Long Pepper Mixture (Pepli)

Grind your pepli (long peppers) mixture until they are powder form.

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 Homemade Nihari Masala that you made earlier.
Add the beef shank and mix well.
Close the lid and select pressure for 35 minutes or until the meat is tender.
Release the steam, and open the lid of the IP.
Make sure the IP is turned off now.
Se aside.

Nihari Gravy

In a large pot, on medium heat, add oil and let it heat up.
Now add 4 green cardamom, 4 cloves, 8 black peppercorns, and mix well.
Add onion, sauté it until brown.
Now add 2 tbsp ginger garlic paste 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 the 3 tbsp of nihari masala that you made earlier.
Add 2 tsp red chili powder and mix well
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 and mix well.
Turn off the stove.

Tempering

Add ¼ cup of olive oil in a fry pan and let it heat up.
Now add onion, start sautéing it until it get golden brown then add a stick of butter.
Let the butter melt all the way then pour it with the Nihari.

Back to the Nihari Gravy

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.
Turn off the stove, do not open the lid just let it sit there for 15 min.
Garnish it and serve it hot.
Enjoy!

Video

Nutrition