Beef Nihari
is a popular and aromatic dish from the Indian subcontinent, particularly famous in the region of Lucknow and Delhi. It is a slow-cooked curry made with tender pieces of beef, spices, and a rich, flavorful gravy.
Here's a traditional recipe for Beef Nihari:
Ingredients:
500 grams boneless beef, cut into pieces
4 tablespoons vegetable oil or ghee (clarified butter)
2 medium-sized onions, finely sliced
2 tablespoons ginger-garlic paste
2 tablespoons Nihari masala (a spice blend readily available in stores)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon fennel seeds
4-5 cups water
Salt to taste
2 tablespoons wheat flour (optional, for thickening)
Fresh coriander leaves, chopped (for garnish)
Ginger slices (for garnish)
Sliced green chilies (for garnish)
Lemon wedges (for serving)
Naan or rice (for serving)
Instructions:
Heat the oil or ghee in a large, heavy-bottomed pot or a pressure cooker.
Add the sliced onions and sauté until they turn golden brown.
Add the ginger-garlic paste and cook for a minute until the raw aroma disappears.
Now, add the beef pieces and cook on medium-high heat until they are well browned on all sides.
Reduce the heat to low and add the Nihari masala, turmeric powder, red chili powder, coriander powder, fennel seeds, and salt. Mix well to coat the beef evenly with the spices.
Pour in enough water to cover the beef completely, usually around 4-5 cups. Give it a good stir.
Cover the pot or pressure cooker and cook on low heat for several hours (4-6 hours) until the beef is tender and the flavors are well incorporated. If using a pressure cooker, cook for about 1-2 hours or follow the manufacturer's instructions.
If you prefer a thicker gravy, mix wheat flour with a little water to make a smooth paste. Add this paste to the curry and cook for an additional 15-20 minutes until the gravy thickens.
Adjust the salt and spices according to your taste.
Garnish the Beef Nihari with chopped fresh coriander leaves, ginger slices, and sliced green chilies.
Serve hot with naan or rice, and accompany it with lemon wedges for squeezing over the curry.
Beef Nihari is a dish that requires a long cooking time to develop its rich flavors and tenderize the meat, so it's often prepared on special occasions or served as a hearty meal during the winter season.
Marination (optional):
Some recipes call for marinating the beef in yogurt and spices for a few hours or overnight before cooking. This step can help to tenderize the meat and enhance the flavor further. If you choose to marinate, mix yogurt, ginger-garlic paste, red chili powder, and a little salt, and coat the beef pieces. Refrigerate for at least 2 hours before cooking.
Nihari Masala:
Nihari masala is a key ingredient that gives the dish its distinctive flavor. You can find ready-made Nihari masala at most Indian or Pakistani grocery stores. However, if you prefer to make your own, it typically consists of a blend of spices like coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon, nutmeg, mace, and black cardamom. You can roast these spices and grind them into a powder for the masala.
Slow cooking:
Traditional Beef Nihari is cooked on low heat for an extended period, allowing the flavors to develop and the meat to become tender. If using a pot, you can cook it on a stovetop over low heat, stirring occasionally to prevent sticking. Alternatively, you can use a pressure cooker to reduce the cooking time significantly.
Garnishes:
Beef Nihari is typically garnished with fresh coriander leaves, ginger slices, and sliced green chilies. You can also add fried onions for an extra crunch and flavor. Squeeze some lemon juice over the curry before serving to add a tangy touch.
Serving suggestions:
Beef Nihari is often enjoyed with naan, a traditional flatbread, or with steamed rice. You can also serve it with roti (Indian bread) or sheermal (a saffron-infused sweet bread) for a complete meal.
Leftovers:
Like many slow-cooked curries, Beef Nihari tastes even better the next day as the flavors have had time to meld. You can refrigerate the leftovers and reheat them gently before serving. The rich and aromatic curry is perfect for enjoying multiple times.
Bone-in vs. Boneless:
While the traditional recipe calls for boneless beef, you can also use bone-in beef for added flavor. The bone marrow adds richness and depth to the gravy. If using bone-in beef, adjust the cooking time accordingly as it may take a bit longer to cook.
Degreasing:
Beef Nihari can have a layer of fat on top due to the use of ghee or oil. If you prefer a leaner version, you can skim off the excess fat using a spoon before serving. This step is optional but can help reduce the richness of the dish.
Alternative meats:
Although Beef Nihari is traditionally made with beef, you can also prepare it with other meats such as lamb or mutton. The cooking time may vary depending on the meat you choose, so adjust accordingly.
Kashmiri Nihari:
Kashmiri Nihari is a regional variation of Beef Nihari that incorporates a Kashmiri chili paste or powder to give it a vibrant red color. If you prefer a spicier version, you can add Kashmiri red chili powder or paste while cooking.
Garnish variations:
In addition to the standard garnishes mentioned earlier, you can also top your Beef Nihari with fried onions (birista) and a dollop of ghee for extra richness and flavor. Some recipes also include thinly sliced ginger, chopped mint leaves, or fried bread crumbs as garnishes.
Accompaniments:
While naan and rice are the traditional accompaniments, you can also serve Beef Nihari with paratha (flaky Indian bread), kulcha (leavened bread), or even plain roti. Raita (yogurt sauce) and pickles make excellent side dishes to complement the flavors of Nihari.
Make-ahead and freezing:
Beef Nihari is a dish that can be made in advance and tastes even better the next day. The flavors have time to meld and intensify. You can also freeze Beef Nihari in airtight containers for future use. Thaw and reheat gently before serving.
Sauté the spices:
Before adding the beef, you can enhance the flavors by sautéing the Nihari masala and other ground spices in oil or ghee. This step helps to release the aromas and intensify the flavors of the spices. Cook the spices for a minute or two until they become fragrant before adding the beef.
Use bone marrow:
For an even richer and more flavorful Nihari, you can include beef bone marrow along with the meat. The bone marrow adds a luxurious and velvety texture to the gravy. You can either use bones with marrow or ask your butcher to provide you with bone marrow separately. Scoop out the marrow from the bones and add it to the curry during cooking.
Add a spoonful of wheat flour:
To thicken the gravy and give it a smooth, silky texture, you can mix a tablespoon of wheat flour with water to make a paste and add it to the curry. This step is optional and can be done towards the end of cooking. Cook the curry for an additional 10-15 minutes after adding the flour paste to allow it to thicken.
Overnight cooking:
For the most tender and flavorful Beef Nihari, you can cook it overnight in a slow cooker or crockpot. After searing the meat and sautéing the spices, transfer everything to a slow cooker, add water, and cook on low heat for 8-10 hours. This method allows the flavors to develop slowly and the meat to become incredibly tender.
Vegan or vegetarian variation:
If you prefer a vegan or vegetarian version of Nihari, you can replace the beef with vegetables or plant-based proteins such as mushrooms, jackfruit, or tofu. Adjust the cooking time accordingly based on the chosen ingredients.
Nihari with garnish paste:
In some variations of Beef Nihari, a garnish paste is made separately and added to the curry towards the end. The paste is made by grinding fried onions, ginger, garlic, and green chilies together. This paste adds a burst of flavor and a slightly different texture to the gravy.
Adjusting spice levels:
Nihari is typically a mildly spicy dish, but you can adjust the spice levels to suit your taste. Increase or decrease the amount of red chili powder or use mild or hot varieties of chili powder based on your preference.
Tarka (Tempering):
To enhance the flavors, you can prepare a tarka or tempering to pour over the cooked Beef Nihari before serving. Heat ghee or oil in a small pan, add sliced onions and cook until golden brown. Then, add ginger-garlic paste, red chili powder, and a pinch of garam masala. Cook for a minute or two until fragrant. Pour this tarka over the prepared Nihari for an added burst of flavor.
Nihari spice blend from scratch:
If you cannot find ready-made Nihari masala or prefer to make it from scratch, you can create your own spice blend. Dry roast and grind together whole spices such as fennel seeds, cumin seeds, coriander seeds, black cardamom, cinnamon, cloves, nutmeg, mace, and dried red chilies. Adjust the quantities according to your taste preferences.
Flavorful stock:
Instead of plain water, you can use a homemade beef stock or broth to cook the Nihari. This adds an extra layer of flavor to the dish. If using store-bought stock or broth, make sure to check its saltiness and adjust the amount of additional salt accordingly.
Overnight marination:
For deeper flavors, marinate the beef overnight in a mixture of yogurt, ginger-garlic paste, Nihari masala, and a little lemon juice. This helps tenderize the meat and infuse it with the spices. Drain off excess marinade before cooking.
Nihari with boneless shank:
Shank or boneless beef cuts with connective tissue, such as beef shank or beef chuck roast, can be used for Nihari. The connective tissue breaks down during the slow cooking process, resulting in tender and melt-in-your-mouth meat.
Pressure cooker method:
If you want to shorten the cooking time, you can use a pressure cooker. After sautéing the onions, spices, and beef, add water and pressure cook for about 45 minutes to 1 hour, or until the meat is tender. Be sure to follow the instructions of your pressure cooker for the best results.
Optional ingredients:
Some variations of Beef Nihari include additional ingredients such as roasted gram flour (besan) or ground almonds to thicken the gravy and enhance the texture. You can add a tablespoon of roasted gram flour or ground almonds to the curry along with the spices.
Slow cooking overnight:
For an incredibly tender and flavorful Beef Nihari, you can slow-cook it overnight in the oven. After searing the meat and sautéing the spices, transfer everything to an oven-safe pot or Dutch oven. Add water to cover the meat completely, cover with a tight-fitting lid, and cook at a low temperature (around 250°F or 120°C) for 8-10 hours. This slow-cooking method allows the flavors to develop beautifully and the meat to become extremely tender.
Spice infusion pouch:
To make the preparation easier and to avoid biting into whole spices, you can create a spice infusion pouch. Tie whole spices like cinnamon sticks, cloves, black cardamom pods, and bay leaves in a small piece of cheesecloth or muslin cloth. Add this pouch to the pot while cooking and remove it before serving. This way, you'll still get the flavors of the spices without the need for picking them out later.
Nihari with bone broth:
For a richer and more nourishing Nihari, you can use homemade bone broth instead of water. Bone broth adds an extra depth of flavor and nutrition to the dish. You can make bone broth by simmering beef bones, marrow bones, or knuckle bones with water, vegetables, and aromatics for several hours until the flavors are extracted. Use this bone broth as the base for your Nihari.
Garnish with fried garlic:
In addition to the standard garnishes, you can add a final touch of flavor by garnishing your Beef Nihari with fried garlic. Fry thinly sliced garlic in hot oil until golden brown and crispy. Drain on paper towels and sprinkle the fried garlic over the Nihari just before serving. It adds a delightful crunch and a hint of garlic aroma.
Variation: Mutton Paya Nihari:
Paya (trotters) are the main ingredient in this variation of Nihari. Mutton Paya Nihari is a rich and flavorful dish made with the combination of mutton trotters and meat. The cooking process remains similar, but the addition of trotters gives a unique gelatinous texture and a distinctive taste to the dish.
Accompaniments:
Along with naan or rice, you can serve Beef Nihari with condiments like raita (yogurt sauce) or a tangy salad to balance the flavors. Pickled onions, lime wedges, and thinly sliced ginger are also popular accompaniments to complement the rich and spicy Nihari.
Reheating and leftovers: If you have leftovers or plan to make Beef Nihari ahead of time, it's important to note that the flavors tend to develop and intensify further upon reheating. Gently reheat the Nihari on the stovetop or in the microwave, adding a splash of water if needed to adjust the consistency.
Remember, Beef Nihari is a dish that allows for creativity and adaptation. Feel free to experiment with the flavors, cooking methods, and ingredients to make it your own. Enjoy the aromatic and indulgent experience of Beef Nihari!
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