How To Make Beef Nihari At Home

by Shamsul
Beef-Nihari Recipe
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Beef Nihari is a slow-cooked, deeply flavorful dish that stands as a cornerstone of South Asian cuisine, celebrated for its rich, velvety texture and aromatic spices. Traditionally prepared with tender beef shanks, the meat is simmered for hours in a spiced gravy made from a blend of ginger, garlic, cinnamon, and cardamom, allowing the flavors to meld into a luxurious harmony. The addition of bone marrow elevates the dish, giving it an indulgent depth that pairs beautifully with naan or paratha. Topped with fresh ginger slices, chopped cilantro, and a squeeze of lemon, Beef Nihari offers a soulful, hearty experience that’s perfect for special occasions or a comforting family meal.

If you love meat and have not tasted Nihari Gosht Recipe then, you are missing out greatly from the finest, healthy and easy to prepare dish. It is a renowned traditional Indo-Pak dish made with slow-cooked meat and beautified with rose water aroma. The time required for the preparation of 8 servings of this meal is just 1 hour 30 minutes

The Beef Nihari Recipe

Ingredients:

  • 1 Kilogram of meat
  • 2 tablespoons of refined oil
  • 3 to 4 green cardamoms
  • 1 teaspoon of whole cinnamon
  • 2 cardamoms (black)
  • 2 to 3 bay leaves
  • 1 teaspoon of turmeric powder
  • The ÂĽ cup of water
  • 1 teaspoon of ginger-garlic paste
  • 1 teaspoon of coriander powder
  • ½ teaspoon of chili paper (red)
  • 1 teaspoon garlic (fried and ground)
  • 1 teaspoon of dried and ground onion
  • 3 tablespoons of yogurt- compressed
  • 2 teaspoons of Gulab-jal
  • 2 teaspoons of garam masala
  • ½ teaspoon of nutmeg-cardamom powder
  • ½ teaspoon of saffron – soaked inside water
  • Add salt to taste
  • Little drops itar
  • Wheat dough for dum
  • Ginger juliennes and fresh coriander – garnish.

The Beef Nihari Recipe

Preparation Method:

  1. Put oil inside the pan and heat add cinnamon, cardamom, black cardamom, bay leaves, and cloves.
  2. Put in the meat and sauté until lightly fried.
  3. Add turmeric and salt and then mix very well.
  4. Add water, cover the pan and allow it to cook.
  5. When the mixture starts boiling, put in coriander powder, ginger-garlic paste, garlic paste, red chili as well as onion paste.
  6. Mix them perfectly and put them in Gulab-jal, yogurt, nutmeg, garam masala, saffron, and cinnamon.
  7. Cover up the mixture and allow it to cook for about 2 to 3 minutes.
  8. Transfer meat into the pan with a heavy bottom and pull the gravy.
  9. Put in some itar drops and cover the pan again.
  10. Seal up the mixture using wheat dough and continue to cool on slow heat
  11. Immediately the dish is done, garnish it using ginger juliennes, and fresh coriander and serve.

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