Ultimate Nihari Recipe Bold, Spicy, and Authentically Pakistani

      Ultimate Nihari Recipe  Bold, Spicy, and Authentically Pakistani                

Ingredients:

For the Nihari Masala (Spice Mix):

·        2 tablespoons fennel seeds

·        2 tablespoons coriander seeds

·        1 tablespoon cumin seeds

·        1 tablespoon black peppercorns

·        1 teaspoon cloves

·        1 teaspoon black cardamom seeds

·        1 teaspoon green cardamom pods

·        1 cinnamon stick

·        1 teaspoon nutmeg powder

·        1 teaspoon mace

For the Nihari:

·        1 kg beef shank or mutton, bone-in

·        1 cup ghee, or clarified butter

·        2 large onions, thinly sliced

·        2 tablespoons ginger-garlic paste

·        4 tablespoons Nihari masala, made earlier

·        1 cup wheat flour atta, roasted

·        8 cups water

·        Salt to taste

For Garnish:

·        Chopped fresh coriander leaves

·        Julienne ginger

·        Green chilies, sliced

·        Lemon wedges

Preparation:

1. Make the Nihari Masala:

Dry roast all the whole spices fennel seeds, coriander seeds, cumin seeds, black peppercorns, cloves, black cardamom seeds, green cardamom pods, cinnamon stick in a pan over medium heat till they are fragrant. Care should be taken not to burn them.

Now, after cooling, grind the roasted spices into fine powder in a spice grinder or mortar and pestle. Add nutmeg powder and mace to the ground spices. Mix well and store in an airtight container. This is your Nihari masala.

2. Cook the Nihari:

Heat ghee in a heavy-bottomed large pot over medium heat. Add thin sliced onions and sauté until golden brown.

Add the ginger-garlic paste and sauté for another 2-3 minutes until the raw smell goes away.

Add the beef shank or mutton pieces into the pot and brown them well on all sides.

Now add the Nihari masala over the meat and mix well to coat the pieces evenly.

Pour in the water, making sure the meat is submerged. Bring it to a boil.

Now, reduce the heat, cover, and let it cook at a gentle simmer for at least 4-6 hours. The longer, the better; slow cooking only means deeper, richer flavors. Stir occasionally to prevent sticking.

3. Thicken the Broth:

 In another bowl, mix together roasted wheat flour with a small amount of water until smooth.

Gradually add this paste to the simmering Nihari while continuously stirring so that no lumps are formed. This thickens the broth.

Let it cook on low heat for another 30-40 minutes until the flavours have merged with the broth, and it is thickened to your desired consistency.

Season with salt to taste.

4. Serve and Garnish:

·        Place the hot Nihari in serving bowls.

·        Garnish with coriander leaves, ginger julienned, green chilies sliced, and lemon wedges.

·        Serve with naan or steamed rice to make it a full meal.

Tips for Perfect Nihari:

Patience is the Key:

·        Slow-cooking is at the heart of Nihari. A several-hour-long simmer assures tender meat and a flavorful broth.

Spice Balance:

·        Use the Nihari masala according to your taste for the spice levels.

Resting time:

·        This, for better flavor, should be rested for some hours after the dish is cooked. Reheat and serve.

·        Savor intense aromas of authentic Nihari that literally epitomizes the art of slow cooking and magic in spices.