Nihari. Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. In Karachi, Nihari became a roaring success and soon all over Pakistan. Now Nihari is available in Pakistani restaurants around.

Nihari Traditionally, it was simmered overnight or even cooked underground, but many people nowadays choose to shorten the cooking. Nihari Gosht Recipe - About Nihari Gosht Recipe: From the royal kitchens of the Mughals, Nihari Gosht is a traditional Muslim dish that has slowly took over taste buds of people across the borders. Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the Awadhi kitchen of Lucknow. You can have Nihari using 36 ingredients and 20 steps. Here is how you cook it.

Ingredients of Nihari

Prepare of Nihari masala.
Prepare 2 Tbsp of whole coriander.
Prepare 1.5 Tbsp of whole fennel seed (saunf).
You need 1 Tbsp of whole cumin.
It's 1/2 Tbsp of black peppercorns.
You need 1/2 Tbsp of whole cloves.
It's 1 of bay leaf.
You need 2 (1 inch) of sticks cinnamon (ceylon preferably).
It's 3 of black cardamom.
Prepare 6 of green cardamom.
Prepare 6 of Chile piquin (dried red chiles).
It's 1 tsp of nigella seeds (kalonji).
Prepare 1 Tbsp of ground ginger.
Prepare 1 tsp of ground mace.
You need 1/2 tsp of ground nutmeg.
It's of Nihari.
You need 3 lbs of beef or lamb (2 inch cubes).
You need 2 lbs of beef bones.
Prepare 1 Tbsp of salt.
You need 10 cloves of garlic, minced.
Prepare 2 inch of ginger minced.
You need 1 Tbsp of Chile powder.
Prepare 1 Tbsp of kashmiri chile powder (paprika will work).
Prepare 1 Tbsp of ground coriander.
Prepare 1/2 Tbsp of tumeric.
Prepare 6 cups of water.
Prepare 2 of Bou chicken bouillon cubes.
It's 2 of Bou beef bouillon cubes.
You need 3 Tbsp of ghee.
It's 1 of onion, sliced.
You need 1/4 cup of whole wheat flour.
You need 1 of lemon, sliced.
Prepare 1/2 of green chile, diced.
It's 3 of spring onions, sliced.
Prepare 1/4 of cilantro, minced.
It's 2 inch of ginger, julienned.

A popular dish in Pakistan and Bangladesh, Nihari is also considered to be the. Nihari (Indian Beef Stew) Nihari is a beef stew popular in northern India, Pakistan and Bangladesh. Nihari is a hearty beef stew that is great for fall/winter months. Reserved for royal kitchens in the past, nihari masala is a delicacy, now found in many restaurants in Delhi, Hyderabad, and Lucknow.

Nihari step by step

Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don't add the ground spices like the photo, it just makes a mess..
Add the toasted spices, and the ground ones to a spice grinder and grind to a powder..
It took me around 6-7 grinds to get it uniform..
Melt 2 Tbsp ghee in a pressure cooker over high heat..
Add the onions.
Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel..
In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook..
While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds..
Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom..
Add the masala spices and scrape into a sizzling paste.
Add the water and the bouillon.
Begin adding the bones and meat as they're ready to the pressure cooker..
When you're finished searing the beef, dont forget to scrape the fond into the cooker too!.
Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you're doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender..
Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger..
Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so..
Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it's extremely hot! Let the roux cool down before adding to the nihari..
Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much..
Add the reserved onions..
Plate it in bowls and garnish and serve with toasted naan..

FOR GARNISHIN Brown onion Green chillies chopped Green. Nihari is a deliciously smooth flour based stew with slow cooked mutton and a myriad of spices. This recipe takes a long time to cook but is easy to put together. Heat ½ cup oil, add meat and Shan Nihari Mix. Stir fry until oil separates from masala.