Master the art of making Nihari, a Pakistani slow-cooked stew bursting with rich flavors and aromatics. This easy-to-follow recipe guides you through every step, from preparing the meat to achieving the perfect thick gravy.

Dive into the Delicacy of Nihari: A Pakistani Slow-Cooked Stew Recipe

Nihari is a traditional Pakistani stew that has captured the hearts (and stomachs) of people worldwide. This slow-cooked dish features tender meat simmered in a rich and flavorful gravy infused with aromatic spices.

Unveiling the Layers of Flavor in Nihari

The magic of Nihari lies in its unique blend of spices. The core of this taste symphony often includes:

• Coriander: Earthy and citrusy, adding depth and complexity.
• Cumin: Warm and slightly bitter, balancing the richness of the dish.
• Red chili powder: Providing a kick of heat and vibrant color.
• Turmeric: Warm, earthy, and slightly peppery, adding a touch of sunshine.
• Black peppercorns: Contributing a sharp and pungent warmth.
• Cardamom: Sweet and floral, offering a unique aromatic touch.

Choosing the Right Cut of Meat for Nihari

Traditionally, Nihari is made with beef shank or bone-in mutton. These cuts offer rich flavor and connective tissues that melt into the gravy during the slow cooking process, resulting in a luxuriously textured stew

The Art of Cooking Nihari: A Step-by-Step Guide

Ingredients:

• 1 kg beef shank or bone-in mutton, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 1 tbsp ginger-garlic paste
• 1 large onion, thinly sliced
• 2 tbsp Nihari masala (store-bought or homemade)
• 1 tsp red chili powder (adjust according to your preference)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp salt (or to taste)
• 4 cups water
• 2 tbsp gram flour (optional, for thickening)
• Chopped fresh coriander leaves, for garnish
• Sliced green chilies, for garnish (optional)

Instructions:

1. Marinate the meat: In a large bowl, combine the meat with ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt. Mix well and marinate for at least 30 minutes, or preferably overnight for deeper flavor.
2. Sauté the aromatics: Heat oil in a pressure cooker or heavy-bottomed pot. Add the sliced onion and cook until softened and translucent.
3. Brown the meat: Add the marinated meat and cook until browned on all sides.
4. Introduce the spices: Stir in the Nihari masala and cook for 1-2 minutes, releasing the fragrance of the spices.
5. Deglaze and simmer: Add water and bring to a boil. Reduce heat, cover the pot, and pressure cook for 45-50 minutes, or until the meat is tender and falling off the bone. If using a regular pot, simmer for 2-3 hours, or until the meat is desired tenderness.
6. Thicken the gravy (optional): In a small bowl, whisk together gram flour with a little water to form a smooth paste. Gradually add this paste to the simmering Nihari, stirring continuously until the desired consistency is achieved.
7. Garnish and serve: Garnish your Nihari with chopped fresh coriander leaves and sliced green chilies (optional) before serving. Enjoy hot with naan bread or rice.

Tips for Enhancing Your Nihari Experience

• Embrace slow cooking: The key to achieving melt-in-your-mouth tenderness and rich flavor lies in slow cooking. Be patient and allow the magic to unfold.
• Adjust the spice level: This recipe offers a base level of spice. Feel free to adjust the red chili powder quantity according to your preference.
• Experiment with toppings: While naan bread and rice are classic accompaniments, Nihari can also be enjoyed with roti or paratha. You can also add a dollop of lemon or lime juice for a touch of freshness.
• Leftovers are a blessing: Nihari tastes even better the next day, allowing the flavors to further develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Explore the World of Pakistani Cuisine

Beyond Nihari, Pakistani cuisine offers a vibrant tapestry of flavors. Explore these delectable dishes: