A stew of Mughal origin, popularized in Delhi and later adopted as a festive breakfast dish in Pakistan, traditionally cooked for hours to achieve fall-apart meat.
Indian
Nihari
Traditional Pakistani Nihari - Slow Cooker Spiced Beef Stew, Step by Step Recipe.
- Pakistan
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 36 g
- Carbohydrates 16 g
- Fat 28 g
Story behind the dish
Preparation
Nihari is a Pakistani preparation with medium difficulty. Reserve about 265 minutes in total (25 for mise en place and preparation, 240 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of bone-in beef blood sausage.
- Have ready: 3 tablespoons nihari spice mix (cumin, fennel, cinnamon, cardamom, cloves).
- Have ready: 2 crispy fried onions.
- Have ready: 3 tablespoons of flour.
- Have ready: Chopped ginger and garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Brown the meat in oil or ghee with ginger and garlic until well sealed.
Brown the meat in oil or ghee with ginger and garlic until well sealed. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the nihari spice mix and sauté for 2 minutes to toast them.
Add the nihari spice mix and sauté for 2 minutes to toast them. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Cover with plenty of water
Cover with plenty of water, cover and cook over very low heat for 3-4 hours until the meat is extremely tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Dry toast the flour until lightly browned and dissolve it in…
Dry toast the flour until lightly browned and dissolve it in cold water. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the dissolved flour to the stew, stirring to thicken the broth.
Add the dissolved flour to the stew, stirring to thicken the broth. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Cook for 15 more minutes
Cook for 15 more minutes, garnish with fried onion, julienned ginger and fresh cilantro before serving. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Very long and slow cooking is the key: traditionally it is cooked overnight.
- Toasted flour provides the characteristic thickness and dark color without the need for butter roux.
Variations
- Lamb nihari
- Vegetarian nihari (less traditional, with mushrooms)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.