Nihari Recipe and Cooking Method

                 Nihari Recipe and Cooking Method

Nihari is traditionally made of beef or lamb, as well as a slow-cooked stew, full of strong flavors. Here's a simple recipe to make nihari at home:.

Ingredients
For the meat
1 kg beef or lamb preferably shank or neck
4 tablespoons of ghee or oil
2 large onions, thinly sliced
1 tablespoon ginger-garlic paste
4-5 cups water
To taste, salt
For the Nihari Spice Mix:

2 tablespoons nihari spice mix or a combination of coriander powder, cumin powder, and garam masala
1 tsp Red chilli powder as required
1/2 tsp turmeric powder
To Garnish:

Fresh coriander leaves, chopped
Ginger, julienned
Lemon wedges
Green chilies, chopped
Cooking Technique
Boil the Onions:

Then, heat ghee or oil in a large pot over medium heat.
Now add the chopped onions and sauté until they turn golden brown.
Add meat and spices:

Add the ginger-garlic paste and sauté for one minute.
Add the pieces of meat with the salt and the nihari spice mix. Stir well to coat the meat with the spices.

Slow Cooker:

Add the water and make it come to a boil.

Simmer at low heat, covered, and let it cook for almost 4 to 6 hours. The more it is cooked, the softer it will be. In pressure cookers, you can have it cooked at about 1 to 1.5 hours in case you need to rush.

Adjust Consistency: Check the consistency of the gravy; if it is too thin, uncover and cook for a while to thicken it up, or if it is too thick, then add a little water. 

Garnish and Serve: Once the meat is tender, turn off the heat. Serve with chopped coriander, ginger juliennes, lemon wedges, and green chilies. Serving Suggestions Nihari should be served hot with naan, parathas, or steamed rice. Your deliciously homemade nihari is ready now!