Nihari, a beloved Pakistani beef stew, is known for its rich flavors, tender meat, and slow-cooked preparation. This hearty dish is perfect for a comforting meal, whether cooked on the stovetop or in a slow cooker. Let’s delve into what makes nihari so special.
Understanding Nihari Food
Nihari is a slow-cooked meat stew, traditionally made with beef, though lamb, goat, and chicken variations exist. It’s characterized by its rich, flavorful gravy, achieved through a blend of aromatic spices and the use of atta, a whole wheat flour, as a thickening agent.
The name “nihari” originates from the Arabic word “nahar,” meaning “day” or “morning.” Historically, nihari was consumed as a breakfast dish in Old Delhi, providing energy to Mughal nawabs and laborers alike. The slow-cooking process allowed the flavors to meld together, creating a deeply satisfying meal.
Nalli Nihari: A Bone Marrow Delight
A variation of nihari is Nalli Nihari. The term “Nalli” translates to pipe or tube, referring to the bones that are used to make Nihari. This version incorporates beef bones, particularly humerus or femur bones, known for their rich bone marrow content. The marrow infuses the stew with a buttery, decadent flavor. The bone marrow can either be extracted and added to the Nihari or enjoyed directly from the bone. While this recipe doesn’t strictly require bones, incorporating bone-in meat or bones significantly enhances the overall flavor profile.
Key Ingredients in Nihari
While the spice list might seem extensive, nihari relies on simple ingredients commonly found in Pakistani cuisine.
Choosing the Right Cut of Meat
Traditionally, nihari is prepared using boneless beef shanks, also known as beef shins. Many halal grocery stores conveniently label this cut as “Nihari cut.” Alternatively, you can use pre-cut beef stew meat, typically sourced from the chuck (front shoulder) or round (rear muscle). When given a choice, opt for shoulder meat, as it tends to be more tender. Seek out high-quality beef with good marbling for optimal flavor and tenderness.
Nihari Masala: The Heart of the Flavor
The spice blend, known as Nihari Masala, is crucial to achieving the authentic taste of nihari. You have two options:
Pre-made Nihari Masala: Convenience with Caution
Using pre-made nihari masala can be a convenient shortcut. However, exercise caution with the quantity. Using too much can result in an artificial, overpowering flavor. Start with a small amount and adjust to taste, keeping in mind that different brands vary in potency.
Homemade Nihari Masala: Freshness and Control
For the most authentic and nuanced flavor, consider making your own Nihari Masala. This allows you to control the quality and balance of spices.
Nihari Masala Recipe (yields approximately 1 tablespoon):
- ½-1 tsp Kashmiri red chili powder or paprika (for color)
- 1 small black cardamom pod
- 1 small (1-inch) mace blade
- ¾-inch peepli (long pepper)
- ¼ tsp fennel seeds (saunf)
- ¼ tsp garam masala powder
- ¼ tsp ginger powder
- ¼ tsp onion powder
- ⅛ tsp caraway seeds (shah zeera)
- ⅛ tsp nigella seeds (kalonji)
- Pinch of cane sugar
Combine all ingredients in a spice grinder and process until a fine powder forms.
Making Nihari: A Step-by-Step Guide
The key to exceptional nihari lies in building layers of flavor. This involves browning the onions deeply, blooming the spices in hot oil, and braising the meat properly.
- Sear the Meat: Brown the beef shanks with deeply browned onions to build a rich base flavor.
- Bloom the Spices: Add the spice mixture to the pot and cook for a short amount of time in the hot oil.
- Cook: On the stovetop, bring the mixture to a boil, then reduce heat and simmer. For a slow cooker, transfer everything, add water, and mix well.
- Thicken: Mix atta flour with some of the nihari liquid to avoid lumps. Add this slurry to the nihari to thicken it.
Achieving the Perfect Tari (Oil Layer)
The signature oil layer, or tari, that floats on top of nihari is a result of the fats and oils naturally surfacing during cooking. To encourage this, simmer the nihari uncovered on low heat for a few minutes after cooking. You can also reserve some oil before adding the atta or create a tarka (tempering of oil with spices) to add at the end.
Tips for the Best Nihari
- Meat Tenderness: The meat should be incredibly tender, almost shredding to the touch.
- Consistency: Aim for a thick soup or gravy-like consistency. Add boiling water to thin if needed.
- Slow Cooker Adjustment: If the slow cooker results in a thin consistency, transfer to the stovetop to thicken.
- Meat Size: While restaurants often use large pieces of meat, smaller cubes are easier to eat and serve.
- Yogurt Variation: For added body and a slight tang, whisk in 1-2 tablespoons of yogurt into the atta slurry before adding it to the nihari.
Gluten-Free Nihari Option
For a gluten-free version, substitute the atta flour with dry-roasted brown rice flour or sorghum flour. Dry-roasting enhances the flavor and replicates the earthy taste of atta.
Serving Suggestions for Nihari
Nihari is typically served as a main dinner course or brunch dish. It’s traditionally paired with naan or sheermal, a slightly sweet flatbread.
Garnishes are essential: Lemon wedges, julienned ginger, chopped cilantro, and chopped green chili peppers enhance the flavor and presentation of nihari.
Frequently Asked Questions
How to thicken Nihari?
Allow it to cook uncovered so that it reduces down. You can also add more atta than is called for in the recipe.
Can Nihari be frozen?
Yes! Nihari is naturally freezer-friendly. Reheat on the stovetop with some extra water, stirring gently to prevent the beef from breaking apart.
Can I make this Nihari with chicken instead of beef?
While not traditionally made with chicken, it’s possible. However, adjust cooking times significantly. Bone-in chicken pieces typically cook in around 30 minutes over low heat.
How to double the recipe?
Double all ingredients except the water. When using a slow cooker, use approximately 2 cups of water per pound of beef. For stovetop cooking, use approximately 6 cups of water per pound.
Enjoying Nihari: A Culinary Journey
Nihari is more than just a stew; it’s a culinary journey through Pakistani flavors and traditions. Whether you choose to make it on the stovetop or in a slow cooker, the result is a comforting and deeply satisfying dish that’s perfect for any occasion.
Recipe
Easy Nihari (Pakistani Beef Stew)
Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 7 hours
Ingredients:
Whole Spices:
- ½ piece of a small star anise
- 1-2 small bay leaves
- 1 inch piece cinnamon stick
Ground Spices:
- 2-3 whole cloves, ground into a powder
- 2-3 green cardamom pods, seeds ground into a powder
- ½ tsp fennel seeds, ground into a powder
- ½ tsp paprika powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp turmeric
- ¼-½ tsp red chili powder or cayenne
- ¼ tsp crushed red chili flakes
- ¼ tsp black pepper powder
- ⅛ tsp garlic powder (optional)
- Pinch nutmeg
- 1 tbsp Homemade Nihari Masala (recipe above), or sub ½ tbsp store-bought
Nihari:
- ⅓ cup canola or other neutral oil
- 1 tbsp ghee, or butter
- 1 large (250-270 g) onion, thinly sliced
- 5-6 garlic cloves, crushed
- ¾ inch piece ginger, crushed
- 1 ¼ tsp salt (sea salt or table salt), start with 1 ½ tsp if using homemade masala
- ¼ cup (35 g) durum atta flour, (Or sub dry roasted brown rice flour or sorghum flour for GF)
- 9 cups water for stovetop, 3 ½ cups for slow cooker
- 1 lb (454 g) boneless beef shank meat, 2-inch cubed, or sub beef stew meat, 1 ½ inch cubed
Garnishings:
- 1 tsp garam masala
- Crispy fried onions
- 1 inch piece ginger, julienned
- 1 lemon, cut into wedges
- ¼ bunch fresh cilantro, chopped
- 1-2 green chili peppers, chopped
Equipment:
- Dutch oven OR Slow Cooker
Instructions:
Stovetop:
- Heat oil and ghee in a heavy-bottomed Dutch oven or pot over medium-high heat. Add the whole spices and onion, and sauté until the onion turns golden, about 10 minutes.
- If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes color.
- Lower the heat and add the powdered spices and salt and sauté for about 20 seconds. Immediately pour in the water and stir to mix.
- Raise the heat to high and bring to a boil (cover with lid to make it boil quicker). Then lower the heat to low/low-medium so that the nihari is gently simmering. Cover and allow to cook for 6 hours for beef shank meat (or ~4 hours for stew meat). Turn off the heat. The meat should be tender enough that it breaks easily when pressed with a wooden spoon. Remove the whole spices, if desired.
- Take out a cup of the liquid of the Nihari onto a bowl or measuring cup. Let it cool a little by adding an ice cube to it. Place the atta in another small bowl. Bit by bit, whisk the Nihari liquid into the atta to form a smooth slurry (small clumps are okay). Slowly stir this slurry back in to the Nihari pot to prevent clumps. If the mixture is too thick, add (preferably boiling) water to reach desired consistency.
- Raise the heat to high to bring to a simmer. Then lower the heat to low/low medium. Cover and allow the nihari to simmer for another 30-45 minutes. The consistency should be like a thick soup. Serve hot with the garnishing and naan or sheermal.
Slow Cooker:
- Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices. Add onion and sauté until golden, about 10 minutes.
- If needed, deglaze with 2 tbsp of water. Once the water dries up, add the garlic and ginger and continue to sauté for 30 seconds. Add beef and sauté for about 5 minutes, or until it changes color.
- Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.
- Carefully pour this beef mixture into your Crockpot or slow cooker.
- Add the water and stir to mix. Cook on low for 8 (for stew) to 10 hours (for shanks) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.
- Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta attain another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.
Notes:
To Double: To double the recipe, double everything but the water. A rough estimate: If using a slow cooker, use 2 cups per pound of beef instead of 3 or 3 1/2. If making it over the stovetop, use 6 cups instead of 9 cups per pound.
