Nihari recipe Pakistani style

 Here is a recipe for Nihari ¹:

Ingredients:

2 pounds large chunks of beef or veal

1-2 pounds bones

2 tablespoons salt

1 1/2 tablespoons ginger paste

1 1/2 tablespoons garlic paste

1 tablespoon red chili powder

1 tablespoon Kashmiri chili powder

1 tablespoon coriander powder

1/2 teaspoon turmeric powder

Ghee or oil for cooking

1 large onion

Nihari masala:

1.5 tablespoons coriander seeds

1.5 tablespoons saunf

1.5 teaspoons whole black pepper

1.5 teaspoons whole cloves

1/2 tablespoon cumin seeds

1 bay leaf

1/2 teaspoon grated nutmeg

2 1-inch cinnamon sticks

2-3 pieces mace

3 black cardamoms

4-6 green cardamoms

1 piece dried ginger (small, can sub with 1/2 tablespoon of ginger powder)

6 whole red chilies (round)

1 teaspoon kalonji

2 pieces of peepli or 3-4 kabab chini (optional)

Garnishes:

Lemon wedges

Sliced green chilies

Julienned ginger

Instructions:

Nihari masala...

1. Dry roast all the ingredients in a frying pan (no oil) and grind into a powder. Set aside.

Method how to cook?

1. Heat oil in a large pot.

2. Thinly slice your onion, fry until golden brown, then spread on paper towels to dry.

3. Add all the remaining ingredients in the first list and stir fry the meat until it's browned and the masala is cooked, about 4-5 minutes.

4. Then add your Nihari Masala Mix and 7 cups of water and stir well.

5. Pressure cook for 45-50 minutes or slow cook for 4-5 hours undisturbed to get beautifully tender meat. For slow cooking on the stovetop, bring the mixture to a boil, then let it simmer covered.

6. Once the time is up, skim any greyish scum that may rise to the top and discard.

7. Crush the onions and mix in, bring the nihari to a boil.

8. If you are serving this another time, then set it aside for the nihari to cool.

9. When ready to eat, then dissolve ⅓ cup atta in 1 cup water and whisk briskly as you add it to the nihari.

10. The nihari will thicken as it cooks for 10 to 15 minutes.

11. Adjust consistency per liking (more water or atta+water); just remember you need to simmer after adding it to lose the raw taste.

12. Heat a few tablespoons of oil in a small saucepan and add 1.5 tablespoons of Kashmiri laal mirch (for color) and add it on top of the nihari like a tadka/baghaar.