Nihari of any sort, whether it is made of beef shank, chicken, or even goat, is a true delicacy. Although there are several different spices and ingredients in this dish, the final result is a perfect amalgamation, with each ingredient providing it’s own distinct flavor. Nihari can be savored as a breakfast and brunch main attraction dish, and is usually served best piping hot, with freshly squeezed lemon juice, fried onions, coriander leaves and julienned ginger (which I personally can do without), as a garnish. I believe that homemade parathas with ghee, shredded directly into the NIhari and scooped up with your immaculately clean fingers is the authentic, accurate and true manner of feasting on Nihari.
Beef Stew -‘Nihari’
A true delicacy with meat browned in clarified butter and then cooked to tender perfection in a delicious broth simmered for hours, with a combination of exquisite spices resulting in a unique burst of flavor at another level. This dish is equally rustic and royal, and completely delicious!
Servings: 8
Ingredients
- 2 lbs beef shank
- 2 lbs beef with bone
- 4 tbsp clarified butter *ghee, see recipe in notes
- 1.5 tbsp fresh ginger paste
- 1.5 tbsp fresh garlic paste
- 1 tbsp Papaya paste *as meat tenderizer
- 3 cups fried onions *freshly fried 5-6 onions
- 4 tbsp Nihari spice mixture *as prepared below
- 1 cup freshly chopped coriander leaves *stemmed
- 1 cup freshly chopped mint leaves *stemmed
- 3 tbsp lemon juice *freshly squeezed
Nihari Spice Mixture
- 1 star anise
- 1 cinnamon stick
- 6 caradamom pods
- 2 black cardamom pods
- 6 cloves
- 1 small long pepper *Pipli
- 1 tbsp fennel seeds
- 1/2 tsp black peppercorns
- 1 tsp caraway seeds *Shah zeera
- 1 tsp cumin seeds *Zeera
- 1 small nutmeg piece
- 1 small mace piece
- 1 tbsp Kashmiri Lal Mirch
- 1/2 tsp red chili powder
- 2 tsp Kosher salt
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp ginger powder
Instructions
For Nihari Spice Mixture
- Place all whole spices in grinder and grind to a fine powder. Set aside in bowl.
- To this ground spice mixture, add Kosher salt, coriander powder, Kashmiri Lal Mirch, red chili powder, turmeric powder and ginger powder. Mix all spices well. Place in airtight container. This Nihari spice mixture can be made in a large quantity and stored for future use as well. This spice mixture can also be tweaked per your taste for these spices.
For Meat Preparation
- Heat large pot on medium high heat. Turn heat to medium and add 4 tbsp clarified butter. Add 3 heaping tablespoons of ginger/garlic paste and saute for 2-3 minutes. Add 4 tablespoons of the prepared Nihari spice mixture and mix well and cook for additional 4-5 minutes until oil separates (add 2 tsp of water to prevent burning of spice mixture). Now add the meat. Mix well to incorporate all spices and flavors. Add the papaya paste, mix well and continue to brown meat for 8-10 minutes on medium heat. Add 2 cups of fried onions. Mix well and cook for 2-3 minutes. Now add 10-12 cups of water (until meat is fully covered). Bring to a boil, turn heat to medium low, cover pot with lid and cook for four hours. You may occasionally uncover and mix as needed. At some point while Nihari is simmering, make a slurry of flour and Nihari broth (see below)
For Flour and Nihari Broth Slurry
- In a glass mixing bowl, add 2 cups of Nihari broth (carefully remove from pot using ladle while Nihari is simmering). Let broth cool. Once cooled, add 4 tbsp of all purpose flour to the Nihari broth and whisk really well, ensuring a smooth paste with no lumps. Set aside.
- After Nihari has cooked for approximately 4 hours, with heat still on medium low, uncover lid and add the flour slurry slowly, whisking as you add until it is all incorporated into the Nihari. Now turn heat to medium, continue to mix well for a few minutes, add the remaining 1 cup of fried onions and mix well. Check for salt and add salt to taste as needed. Once Nihari reaches a boil again, cover Nihari pot with lid, turn heat back to medium low and continue to cook for another hour.
For Finishing
- After the total five hour simmering time, uncover, turn off heat and using a slotted spoon, remove any large pieces of bone from the Nihari. Now add the freshly chopped coriander and mint leaves and fresh lemon juice. Mix as needed. Turn off heat. Let Nihari sit for 10-15 minutes before serving. You can make your parathas, rotis or warm your naaan during this time.
- Nihari is now ready to serve. You may garnish with fried onions, julienned ginger, fresh coriander and mint leaves and of course, fresh lemon juice! Nosh Farma'aiye. Enjoy!
Notes
For the clarified butter, I heat 2 sticks of butter in a preheated saucepan on low heat. To the butter, I add 1 cinnamon stick, 3 cloves and 3 cardamom pods. I simmer this mixture on low heat for 15-20 minutes until the solids stick to the bottom of the saucepan and the now clarified butter rises to the top. I then turn the heat off, let it cool for 5 minutes and then strain the clarified butter into a glass bowl. Discard the solids.
During those times when I do not have all the spices for the Nihari mixture available, or I am just being a little lazy and still want to feast on Nihari, I have found that National Delhi Nihari mix is pretty good. It has some of the spices from my Nihari mixture and it does give that Nihari taste to a certain extent!