Ingredients with Measurements:
- 1 kg beef shank
- 2 onions, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 tablespoons red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 tablespoon salt
- 1/2 cup oil
- 2 cups water
- 2 tablespoons wheat flour
- 2 tablespoons lemon juice
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. In a pressure cooker, heat oil and fry sliced onions until golden brown.
2. Add ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
3. Add beef shank and mix well with the masala. Cook for 5-7 minutes until the beef is browned.
4. Add water and close the pressure cooker lid. Cook on high pressure for 30 minutes.
5. Release the pressure and open the lid. Mix wheat flour with 1/2 cup of water and add to the pressure cooker. Mix well and cook for another 10-15 minutes until the gravy thickens.
6. Add lemon juice and mix well.
7. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
High pressure in the pressure cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 35g
Carbohydrates: 10g
Fiber: 2g
Sugar: 2g
Sodium: 1500mg
Substitutions for ingredients:
- Beef shank can be substituted with lamb shank or goat shank.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Wheat flour can be substituted with cornstarch or all-purpose flour.
Variations:
- Add potatoes, carrots, or peas for a vegetable nihari.
- Use boneless beef or lamb for a quicker cooking time.
- Add yogurt or cream for a creamier gravy.
Tips and tricks:
- Use a lean cut of beef for a healthier nihari.
- Adjust the spice level according to your preference.
- Serve with naan or rice for a complete meal.
Storage instructions:
Store leftover nihari in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat nihari in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve nihari in a deep bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
Naan, rice, or roti
Suggested side dishes:
Cucumber raita, onion salad, or mango chutney
Troubleshooting advice:
- If the gravy is too thin, mix more wheat flour with water and add to the pressure cooker.
- If the beef is tough, cook for a longer time in the pressure cooker.
Food safety advice:
Make sure the pressure cooker is properly sealed before cooking.
Food history:
Nihari is a popular dish in the Indian subcontinent, especially in Pakistan and India. It originated in the Mughal era and was traditionally served to the royal family.
Flavor profiles:
Spicy, savory, and aromatic
Serving suggestions:
Serve hot with naan or rice.
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Region: Pakistani