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Beef Nihari

Falak
Course Main Course
Cuisine Pakistani
Servings 8 people

Ingredients
  

  • 1 kg beef shank cut in large chunks
  • 1/2 kg bones
  • 2 tablespoons coriander seeds
  • 3 bay leaves
  • 1 tablespoon fennel seeds
  • 1/2 tablespoon ginger powder
  • 1 tablespoon cumin seeds
  • 1 cup oil
  • 1 large onion finely chopped
  • 3 tablespoons ginger-garlic paste
  • 1.5 tablespoon salt
  • 1/2 tablespoon red chili powder
  • 1/2 tablespoon Kasmiri powder
  • 2 teaspoon turmeric powder
  • 1/2 cup whole wheat flour dissolved in 1 cup water (or all purpose flour)
  • 1/2 tablespoon black peppercorns
  • 2 inch cinnamon sticks
  • 1 star anise
  • 2 black cardamoms
  • 4-5 green cardamoms
  • water

Optional

  • Julienne ginger
  • Lemon wedges
  • Chopped cilantro

Instructions
 

  • In a spice grinder (or with a mortar and pestle) grind the following into powder - coriander seeds (2 tablespoons), fennel seeds (1 tablespoon), ginger powder (1/2 tablespoon) and cumin seeds (1 tablespoon).
  • Place a large pot or wok on medium-high heat and add oil, bay leaves and finely chopped onions and saute until the onions have turned into a deep brown color.
  • Immediately add 1/2 cup water (to stop the onions from browning more).
  • Now add the beef shank pieces and bones.
  • Then add the following- ginger-garlic paste, salt, red chili powder, Kashmiri powder, turmeric and the spice powder we ground earlier in step 1.
  • Saute for around 5 minutes stirring well to coat the meat with the spices.
  • Then add 2 liters of water.
  • Cover and bring the mixture to a boil. Then reduce the heat slightly and let the meat cook for 1 ½- 2 hours or until the meat is 90% cooked.
  • Give the flour/water mixture a quick mix because the flour can settle down. Now add it slowly to the nihari while stirring the nihari constantly. This will prevent the flour from clumping.
  • Cover and let the nihari cook for 20 minutes more.
  • In the meantime, grind the following into powder - black peppercorn (1/2 tablespoon), cinnamon stick (2 inch), star anise (1), black cardamoms (2) and green cardamoms (4-5).
  • Mix this ground spice in 1/2 cup water very well until it is dissolved and then add it to the nihari (mixing in water prevents formation of spice clumps).
  • Cover and reduce heat to a simmer and cook for further 1 ½ hour. By this time the meat should be completely cooked.
  • Switch off the heat and leave it undisturbed for 10 minutes (this allows the flavors to deepen).
  • Garnish with julienned ginger and add lemon wedges when serving.
  • Serve hot with naan or even rice (before serving you can remove the bay leaves and the bones from the nihari).