Traditional nihari recipe ( Eid UL adha special)

Hello everyone, how are you all? I hope you are all well and very happy. Today, I’m sharing my version of a delicious Nihari recipe, a rich and flavorful Pakistani stew, made using a packet of Shan Nihari Masala. This is how I make it at home with my own personal touches. Here’s a detailed, step-by-step guide to creating this mouth-watering dish.

Ingredients

- Shan Nihari Masala Packet: This spice mix is the key to achieving the authentic Nihari flavor without the need for numerous individual spices.

- Boneless Beef or Mutton (½ kg): You can use either beef or mutton depending on your preference. Ensure the meat is cut into chunks.

- Ginger Garlic Paste (1 tablespoon): This adds a robust base flavor to the dish.

- Red Chili Powder (1 tablespoon, optional): If you prefer your Nihari spicier, add this.

- Salt: Adjust to taste.

- Oil (1½ cups): Used for frying and later for finishing the dish.

- Water: Needed for blanching the meat and later to make the broth.

- Flour: This is used to thicken the Nihari.

 Garnishing

- Coriander Leaves (chopped): Fresh coriander adds a burst of freshness.

- Green Chilies (chopped): For a bit of extra heat and flavor.

- Ginger (chopped): Adds a fresh, sharp contrast.

- Lemon Wedges: To squeeze over the finished dish for a bit of tang.

Method

1. Preparing the Meat and Base:

    - Take a large pan and add 1½ cups of oil. Preheat the oil over medium heat.

    - Once the oil is hot, add 1 tablespoon of ginger garlic paste and saute it until it turns golden brown.

    - Add the boneless beef or mutton chunks to the pan. Fry the meat until it turns lightly brown. This process seals in the juices and gives the meat a good flavor base.

2. Adding Spices and Cooking:

    - After the meat is browned, add the entire packet of Shan Nihari Masala and mix well to coat the meat evenly with the spices.

    - If you want your Nihari spicier, you can add an additional tablespoon of red chili powder at this stage.

    - Add salt according to your taste, keeping in mind that the Shan Nihari Masala already contains some salt.

    - Pour in enough water to cover the meat completely. Stir well and bring the mixture to a boil.

    - Once it starts boiling, reduce the heat to low, cover the pan, and let it simmer for about 1 hour or until the meat is tender and fully cooked. Stir occasionally to prevent sticking and ensure even cooking.

3. Separating Oil:

    - After the meat is cooked, you'll notice that oil has separated from the gravy and is floating on top. Carefully ladle out this excess oil into a separate bowl and set it aside. This will be used later for finishing the dish.

4. Adjusting the Broth:

    - Decide how much broth you want in your Nihari. Add water accordingly to the pot, keeping in mind that Nihari traditionally has a moderately thick gravy. Stir well to incorporate the water.

    - To thicken the broth, you'll need to add flour. Mix a small amount of flour with water to make a smooth slurry (this prevents lumps). Gradually add this slurry to the pot while continuously stirring to avoid lumps.

    - Continue cooking on low heat until the gravy reaches your desired consistency. It should be smooth and slightly thick, coating the back of a spoon.

5. Finishing the Dish:

    - Once the desired consistency is achieved, pour the reserved oil back on top of the Nihari. This step gives the dish its signature rich and glossy finish.

    - Cover the pan and let the Nihari rest for about 20 minutes on low heat. This resting period allows the flavors to meld together beautifully.

6. Garnishing and Serving:

    - Just before serving, garnish the Nihari with freshly chopped coriander leaves, green chilies, and julienned ginger.

    - Serve hot with lemon wedges on the side, which can be squeezed over the Nihari for an extra burst of flavor.

    - Nihari is best enjoyed with freshly baked tandoori roti (flatbread) or naan. Pair it with a cold drink to balance the richness of the dish.

 Tips for Perfect Nihari

- Pre-Boiled Meat: If you have pre-boiled meat, you can significantly reduce the cooking time. Just ensure the meat is tender before you start the recipe.

- Water Management: Add water only when the meat is cooked well. The amount of water you add will determine the thickness of your Nihari. Aim for a broth that is neither too thin nor too thick.

- Flour Addition: Be careful while adding flour to avoid lumps. Making a slurry beforehand is crucial for a smooth consistency.

- Resting Time: Letting the Nihari rest after cooking enhances its flavors, so don't skip this step.

By following these steps, you can make a delicious and authentic Nihari at home, perfect for a hearty meal with family and friends. Enjoy this rich and flavorful dish, and savor every bite!