Beef Nihari | Pakistani Recipe

Assalam'o Alaikum, guys! I'm so sorry for not uploading for such a long time. :( I've been busy with some stuff lately. 

Today I'm sharing with you guys one of my favorite Pakistani dish, it's this beef nihari. 

Nihari is a deliciously smooth flour based stew with slow cooked beef and ground spices mix. This recipe takes a long time to cook but is very easy to put together. To get the best flavour, the meat is usually cooked on very low heat for upto 4 hours. For this Nihari recipe I'm showing how to cook it in just 1-2 hours using a pressure cooker, easy and fast!

Beef Nihari Recipe

INGREDIENTS:

• 750g beef, cunt into big cubes
• 3/4 cup oil for the meat
• 3 garlic cloves, chopped
• 1-1/4 tsp salt or to taste
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1,5 liter water

For flour mixture:

• 2-1/2 tbsp wheat flour 
• 3/4 cup water for the flour

For tarka:

• 3/4 cup oil 
• half of an onion, chopped

Ground spice mix:

• 1 tbsp roasted gram
• 2 small pieces of cinnamon
• 4 cloves
• 16-18 black pepper
• 3 green cardamom pods
• 1 bay leaf
• 1-1/2 tsp fennel seeds
• 1 tsp cumin seeds

For garnish:

• 1 inch sliced ginger
• 1 sliced green chili

DIRECTIONS:

Prepare mix spice:

In a non-steak pan add cumin seeds and fennel seeds. Toast for 1-2 minutes or until golden brown.

Then in a blender add  roasted gram, cinnamon, cloves, black pepper, cardamom pods, bay leaf, toasted cumin and fennel seeds. Blend until it turns into a fine powder you should end up with about 1 tbsp ground spice mix.

Prepare flour mixture:

In a bowl add wheat flour and 3/4 cup water. Mix until there's no lumps.

Prepare meat:

1. In a pressure cooker heat oil on medium-high heat. 
2. Once the oil is hot add the beef and fry for 2 minutes. 
3. Then add garlic, spice mix, salt, red chili powder and turmeric powder. Fry for another 3 minutes.
4. After that add 1,5 liter water and give a good stir. 
5. Cover and lock lid and bring the cooker to pressure, cook the meat on medium heat for 50-55 minutes or until the beef is very very tender. 
6. After 50 minutes remove the lid and turn the heat to low. 
7. Strain and add the flour mixture while stirring gently so that the beef wont break.
8. Cook and stir occasionally for another 5 minutes. 
9. Meanwhile prepare the tarka in a separate small frying pan add oil and chopped onion. 
10. Fry on medium-high heat for 5-6 minutes or until golden brown.
11. Once the tarka is done pour it immediately in the gravy and mix everything well together.
12. Cover and cook meat on low heat for 7-10 minutes. 
13. After that remove the lid and turn off the heat. 
14. You will notice that the oil will come up and the gravy will thicken up in consistency.