Beef Nihari-Javed Nihari style
Beef Nihari-Javed Nihari style
Nihari is a aromatic, flavourful and smooth stew with slow cooked meat and a diverse range of spices. The meat is slow cooked for hours so that the spices and aroma are infused into the meat. Traditionally Nihari was cooked all night and then served in the morning to the Mughal Kings for breakfast. Originating from the royal kitchens of the Mughals, the dish has now crossed all borders of the Sub Continent region. Since it takes a long time to prepare this dish, it is mostly reserved for special occasions like Eid and other festivities.In Karachi there are a couple of places known for their Nihari. They are called the Nihari Kings and from dawn till late night they only serve Nihari. There are different varaiations of the Nihari and some of the most popular ones are Nalli (Bone marrow) Nihari or Magaz (Brain) Nihari. One of the famous Nihari Hotels in Karachi is the Javed Nihari Hotel, which is extremely famous for its Nihari. People from various cities and countries make sure to visit this place to experience one of the best Niharis served in Karachi.I have tried to create the closest flavour to the famous Javed Nihari, hope you guys enjoy making and eating this dish. You may use a pressure cooker or just use your stove to prepare this delicious dish!
Equipment
- Pressure Cooker
Ingredients
- 1 kg Beef/Lamb/Mutton Boneless (use front shoulder/rear muscle cut)
- 1/2 cup Oil
- 1.5 tbsp Ginger & Garlic Paste
- 3 tbsp Flour For thickening the gravy
- 1 tbsp Garam Masala
- Salt According to taste
Nihari Masala/Spice (to be ground)
- 1 tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Black Pepper Powder
- 1 tbsp Tumeric Powder
- 1 tsp Black Salt Kala Namak
- 2 tbsp Corriander Powder
- 1 tsp Cumin
- 2 Star Anise
- 4 Green Cardamom
- 1 tsp Fennel seeds Saunf
- 1/2 tsp Carom Seeds Ajwain
- 3 Cloves
- 1/2 tsp Nutmeg powder
- 1 piece Mace Javaitri
Tadka (Oil tempering)
- 1/2 cup Oil
- 1/4 cup Ghee
Garnishing
- Chopper Corriander As required
- Chopped Green Chillies As required
- Finely sliced Ginger As required
- Lemon slices As required
Instructions
- Heat Oil in a Pan or your Pressure Cooker
- Add the Ginger & Garlic paste and the meat and stir well until the meat colour changes to brown
- Add the Nihari Masala and salt to the meat and mix well, you can add 1/2 cup of water if the masala is getting dry
- Once the meat is stirred well with the Masala add about 1.5-2 litres of Water and slow cook the meat
- If you are using a pressure cooker, you need to cook the meat for 45-60 minutes depending on your cooker
- If you are slow cooking the Nihari on the stove, you need it to cook for 4 hours on medium to low heat, checking from time to time
- Once the meat is cooked it should be extremely soft
- Now take out some layer of the oil from the gravy and keep it aside sepearately for the tadka or tempering
- Now take out all the meat from the gravy and keep aside
- Let your gravy cook on low flame
- In a separate bowl put your flour and mix 1/2 a cup of water in it. It should form a thick soup like texture
- Now pout the flour mixture in the gravy and keep stirring continuously. Keep the gravy on medium flame now so that it blends with the flour mixture
- After 1-2 minutes your gravy should start to thicken and bubbles should come up
- If you feel that your gravy is not thickening, you can prepare and add more of the flour mixture (flour mixed with water) until you get the right gravy consistency
- Now add the Garam Masala powder in the gravy and mix well
- Let the Gravy cook for about a minute or so and then add the meat back into the gravy and let it simmer for about a minute
- Do remember that sometimes your gravy thickens when left to cool, in that case just add about 1 cup of warm water in the gravy and stir. It will come back to its normal consistency
Tadka (Oil tempering)
- In a separate pan heat the Oil and Ghee, add the Oil which was kept aside from the gravy
- Now stir the oil well until it starts bubbling
- If you want to increase the spice level of your Nihari, you may add 1/2 to 1 tsp of Red Chilli Powder in the Tadka
Assembly (Watch video below)
- Now pour the Tadka or tempered oil on top of the gravy and your Nihari is ready to serve
- Garnish your Nihari and serve with Hot Naans
Video
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