Ingredients:
For the Nihari Spice Mix:
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 cinnamon stick
4-5 green cardamom pods
4-5 cloves
1-2 black cardamom pods
1-star anise
2-3 dried red chilies
For the Nihari:
500g beef or mutton, bone-in
1 large onion, thinly sliced
1/4 cup ghee
2 tablespoons ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
8-10 cups water
For Garnish:
Fresh ginger, thinly sliced
Fresh coriander leaves, chopped
Fresh green chilies, chopped
Lemon wedges
For Serving:
Naan or paratha
Process:
Preparing the Nihari Spice Mix:
- In a dry pan, roast coriander seeds, cumin seeds, and fennel seeds until fragrant. Allow them to cool.
- Grind the roasted spices along with the other whole spices (cinnamon, green cardamom, cloves, black cardamom, star anise, and dried red chilies) into a fine powder. This is your Nihari spice mix.
Making the Nihari:
- In a large pot, heat the ghee. Add the daintily cut onion and cook until it becomes brilliant brown.
- Add ginger-garlic paste and sauté for a few minutes until the raw smell disappears.
- Add the Nihari spice mix, turmeric powder, red chili powder, and salt. Sauté for a couple of minutes.
- Add the meat and cook until it changes tone.
- Pour in 8-10 cups of water and bring it to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 4-5 hours, or until the meat is tender and the Nihari thickens.
- Adjust salt and spice levels according to your preference.
Serving:
Serve hot, garnished with fresh ginger slices, chopped coriander leaves, green chilies, and lemon wedges.
Accompany with naan or paratha for a traditional Nihari experience.
Pakistani Nihari is a slow-cooked, flavorful dish that's perfect for a hearty breakfast or a weekend family meal. Enjoy the rich and aromatic taste of this classic!
(Note: The processing time for Nihari can be several hours due to slow cooking, so it's essential to plan ahead.)
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