Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, nihari. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. In Karachi, Nihari became a roaring success and soon all over Pakistan. Now Nihari is available in Pakistani restaurants around.

Nihari is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Nihari is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook nihari using 36 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to make Nihari:

1. Prepare Nihari masala
2. Make ready 2 Tbsp whole coriander
3. Make ready 1.5 Tbsp whole fennel seed (saunf)
4. Make ready 1 Tbsp whole cumin
5. Prepare 1/2 Tbsp black peppercorns
6. Prepare 1/2 Tbsp whole cloves
7. Prepare 1 bay leaf
8. Make ready 2 (1 inch) sticks cinnamon (ceylon preferably)
9. Make ready 3 black cardamom
10. Get 6 green cardamom
11. Prepare 6 Chile piquin (dried red chiles)
12. Take 1 tsp nigella seeds (kalonji)
13. Make ready 1 Tbsp ground ginger
14. Get 1 tsp ground mace
15. Make ready 1/2 tsp ground nutmeg
16. Make ready Nihari
17. Prepare 3 lbs beef or lamb (2 inch cubes)
18. Make ready 2 lbs beef bones
19. Make ready 1 Tbsp salt
20. Prepare 10 cloves garlic, minced
21. Prepare 2 inch ginger minced
22. Prepare 1 Tbsp Chile powder
23. Take 1 Tbsp kashmiri chile powder (paprika will work)
24. Prepare 1 Tbsp ground coriander
25. Prepare 1/2 Tbsp tumeric
26. Take 6 cups water
27. Prepare 2 Bou chicken bouillon cubes
28. Get 2 Bou beef bouillon cubes
29. Prepare 3 Tbsp ghee
30. Get 1 onion, sliced
31. Get 1/4 cup whole wheat flour
32. Get 1 lemon, sliced
33. Make ready 1/2 green chile, diced
34. Take 3 spring onions, sliced
35. Prepare 1/4 cilantro, minced
36. Get 2 inch ginger, julienned

Nihari (Indian Beef Stew) Nihari is a beef stew popular in northern India, Pakistan and Bangladesh. Nihari is a hearty beef stew that is great for fall/winter months. It is a type of stew that was originated in Delhi. Learn how to make/prepare Nihari by following this easy recipe.

Steps to make Nihari:

1. Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don't add the ground spices like the photo, it just makes a mess.
2. Add the toasted spices, and the ground ones to a spice grinder and grind to a powder.
3. It took me around 6-7 grinds to get it uniform.
4. Melt 2 Tbsp ghee in a pressure cooker over high heat.
5. Add the onions
6. Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel.
7. In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook.
8. While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds.
9. Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom.
10. Add the masala spices and scrape into a sizzling paste
11. Add the water and the bouillon
12. Begin adding the bones and meat as they're ready to the pressure cooker.
13. When you're finished searing the beef, dont forget to scrape the fond into the cooker too!
14. Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you're doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender.
15. Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger.
16. Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so.
17. Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it's extremely hot! Let the roux cool down before adding to the nihari.
18. Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much.
19. Add the reserved onions.
20. Plate it in bowls and garnish and serve with toasted naan.

Nihari is a North Indian stew made from slow-cooked meat with spices. It is one of the most loved traditional breakfast in Old Delhi and parts of Uttar Pradesh. Chef Ranveer Brar shares the recipe. Nihari Gosht Recipe - About Nihari Gosht Recipe: From the royal kitchens of the Mughals, Nihari Gosht is a traditional Muslim dish that has slowly took over taste buds of people across the borders. Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the Awadhi kitchen of Lucknow.

So that’s going to wrap this up with this special food nihari recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!