Homemade Halal Beef Nihari Recipe

Beef Nihari is a majestic slow-cooked stew that originated in the Mughal era and is considered one of the most iconic dishes in Pakistani and North Indian Muslim cuisine. This rich, aromatic dish is traditionally served as a breakfast meal but is now enjoyed at any time of day, especially during celebrations and special occasions. Here's a comprehensive halal recipe for authentic Beef Nihari:

 

Ingredients

For the Main Dish:

• 2 pounds (1 kg) halal beef shank, cut into 2-inch pieces (with bone)
• 1 cup neutral oil or ghee
• 2 large onions, thinly sliced
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 tablespoons red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• Salt to taste (approximately 1-1.5 teaspoons)
• 6-8 cups water

For the Nihari Masala:

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds (saunf)
• 1 teaspoon black peppercorns
• 1 teaspoon black cardamom seeds (remove from pods)
• 5-6 green cardamom pods
• 1 inch cinnamon stick
• 3-4 cloves
• 1/2 teaspoon nutmeg powder
• 1/4 teaspoon mace (javitri)
• 2 bay leaves
• 1 star anise

For Thickening:

• 4 tablespoons wheat flour (atta)
• 1/2 cup water

For Garnish:

• 1/4 cup fresh ginger, julienned
• 4 green chilies, sliced
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons fresh lemon juice
• Crispy fried onions (optional)

Instructions

Step 1: Prepare the Nihari Masala

1. In a dry skillet over medium heat, add all the whole spices (cumin, coriander, fennel seeds, peppercorns, cardamoms, cinnamon, cloves, bay leaves, and star anise).
2. Roast for 2-3 minutes until fragrant, stirring constantly to prevent burning.
3. Let the roasted spices cool, then grind them to a fine powder in a spice grinder.
4. Mix in the nutmeg powder and mace. Set aside.

Step 2: Prepare the Beef

1. Heat oil or ghee in a large, heavy-bottomed pot over medium-high heat.
2. Add the sliced onions and fry until they turn golden brown, about 10-12 minutes.
3. Add the ginger paste and garlic paste. Cook for 2-3 minutes until the raw smell disappears.
4. Add the beef pieces and sear on all sides until they change color, about 5-6 minutes.
5. Add the red chili powder, turmeric powder, salt, and half of the prepared Nihari masala. Mix well to coat the meat.
6. Cook for 5 minutes, stirring occasionally to prevent the spices from burning.

Step 3: Slow Cook the Nihari

1. Pour in 6 cups of water and bring to a boil.
2. Once boiling, reduce the heat to low, cover the pot, and simmer for approximately 3-4 hours, stirring occasionally.
3. Check the meat - it should be very tender and nearly falling off the bone. If needed, add more water during cooking if the stew becomes too thick.

Step 4: Prepare the Thickening Agent

1. In a small bowl, mix the wheat flour with 1/2 cup of water to form a smooth paste without lumps.
2. After the meat is tender, slowly pour this mixture into the pot while stirring continuously.
3. Add the remaining Nihari masala.
4. Simmer for another 15-20 minutes until the gravy reaches a thick, stew-like consistency.

Step 5: Final Touches

1. Taste and adjust salt and spice levels if needed.
2. Turn off the heat and let the Nihari rest for 15-20 minutes before serving.

Step 6: Serve

1. Transfer the Nihari to a serving dish.
2. Garnish with julienned ginger, sliced green chilies, chopped cilantro, a squeeze of fresh lemon juice, and crispy fried onions if using.
3. Serve hot with naan, tandoori roti, or basmati rice.

Traditional Serving Suggestions

• Nihari is traditionally eaten with fresh naan bread or tandoori roti.
• It's customary to serve it with additional garnishes on the side so each person can adjust to their preference.
• A side of fresh salad with onions, tomatoes, and lemon wedges complements the rich flavors of Nihari.

Special Notes

• Authentic touch: For maximum flavor development, many traditionalists let the Nihari rest overnight and reheat it the next morning.
• Bone marrow: The marrow from the beef bones adds tremendous flavor to the dish, so try to include bones in your meat selection.
• Slow cooker option: You can adapt this recipe for a slow cooker, cooking on low for 8-10 hours.
• Pressure cooker variation: To save time, use a pressure cooker and cook for about 45-50 minutes after the first whistle.

Enjoy this rich, aromatic halal Beef Nihari, a dish that has been perfected over centuries and continues to be a favorite for special occasions and family gatherings!