Ingredients with Measurements:
- 2 lbs beef shank
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2-3 green cardamom pods
- 2-3 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 cup yogurt
- 2 tbsp flour
- Salt to taste
- Water as needed
- Chopped cilantro for garnish
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pan, dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick, and bay leaf until fragrant.
2. Grind the roasted spices into a fine powder.
3. In a pressure cooker or slow cooker, add beef shank, sliced onions, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, and the ground spice powder.
4. Mix well and add enough water to cover the meat.
5. Close the pressure cooker and cook on high heat for 20-25 minutes or until the meat is tender. If using a slow cooker, cook on low heat for 6-8 hours.
6. In a bowl, whisk together yogurt and flour until smooth.
7. Once the meat is cooked, add the yogurt mixture to the pressure cooker or slow cooker and mix well.
8. Cook for another 10-15 minutes or until the gravy thickens.
9. Adjust salt to taste.
10. Garnish with chopped cilantro and serve hot with naan or rice.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes (pressure cooker) or 6-8 hours (slow cooker)
5. Temperature:
High heat for pressure cooker, low heat for slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 15g
Protein: 35g
Substitutions for ingredients:
- Beef shank can be substituted with lamb shank or chicken.
- Yogurt can be substituted with sour cream or heavy cream.
- Flour can be substituted with cornstarch or arrowroot powder.
Variations:
- Add diced potatoes or carrots for a more hearty meal.
- Use boneless beef for a quicker cooking time.
- Add more or less red chili powder depending on your spice preference.
Tips and tricks:
- For a richer flavor, use bone-in beef shank.
- If using a slow cooker, sear the beef shank in a pan before adding to the slow cooker for added flavor.
- Nihari tastes even better the next day, so make a big batch and enjoy leftovers.
Storage instructions:
Store leftover nihari in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat nihari in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve nihari in a deep bowl with a side of naan or rice.
Garnishes:
Garnish with chopped cilantro and a sprinkle of garam masala powder.
Pairings:
Pair nihari with a side of raita or cucumber salad.
Suggested side dishes:
Naan, rice, raita, cucumber salad
Troubleshooting advice:
- If the gravy is too thin, add more flour or cornstarch to thicken.
- If the meat is tough, cook for a longer time until tender.
Food safety advice:
Make sure to cook the beef shank to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Nihari is a traditional Pakistani and Indian dish that originated in the Mughal era. It was originally served as a breakfast dish for the royal family.
Flavor profiles:
Nihari has a rich and spicy flavor with a hint of tanginess from the yogurt.
Serving suggestions:
Serve nihari with a side of naan or rice for a complete meal.
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Region: Pakistani