Easy Authentic Beef Nihari
Enjoy this easy authentic Pakistani nihari recipe made with succulent beef shank and marrow bones spiced with homemade masala.
Equipment
Ingredients
For the Nihari Masala:
- ½ cup ghee
- 2 large white onion, thinly sliced
- 1 inch ginger, minced
- 2 garlic cloves, minced
- 4 tablespoons coriander powder
- 4 tablespoons ginger powder
- 1½ tablespoon red chili powder
- 1 tablespoon ground cumin
- 3 teaspoons turmeric
- 3 teaspoons ground fennel
- 3 teaspoons kosher salt
For the Nihari:
- 3 pounds beef shank, bone-in, cut into 3-inch pieces
- 1 pound bones, with marrow
- 4-6 cups water
For the Toppings:
- 4 inch ginger, minced
- 1 cup cilantro, chopped
- 4 green chiles, finely diced
Instructions
For the Stovetop:
- Heat ghee in a Dutch oven over medium. Add the onion and fry until caramelized and brown, for about 20-25 minutes. Remove half of the caramelized onions using a slotted spoon and set them aside. Stir the garlic and ginger into the pot and cook for another minute.
- Add the coriander powder, ginger powder, red chili powder, cumin, turmeric, fennel, and salt. Stir to combine.
- Rinse the beef shank and bones, and add them to the pot. Fry for 5 minutes until the color changes. Then, add 4-6 cups of water (or enough water to cover the beef).
- Bring the pot to a boil, then reduce the heat to low. Cover and cook for 4 hours.
- Remove the meat with a slotted spoon and set it aside. Then, remove the layer of oil (tari) accumulated at the surface and set it aside for plating.
For the Instant Pot:
- Heat ghee in an Instant Pot on saute mode. Add the onion and fry until caramelized and brown, for about 20-25 minutes. Remove half of the caramelized onions using a slotted spoon and set them aside. Stir the garlic and ginger into the pot and cook for another minute.
- Add the coriander powder, ginger powder, red chili powder, cumin, turmeric, fennel, and salt. Stir to combine.
- Rinse the beef shank and bones, and add them to the pot. Fry for 5 minutes until the color changes. Then, add 4-6 cups of water (or enough to cover the beef).
- Bring the pot to a boil on saute mode, then secure the lid and set it to manual high pressure for 45 minutes.
- Remove the meat with a slotted spoon and set it aside. Then, remove the layer of oil (tari) accumulated at the surface and set it aside for plating.
Notes
Expert Tips
- Setting aside at least four hours to slow-cook the beef on the stovetop is essential for good nihari and for the shank meat to become tender.
- Enhance the dish's flavor by frying the beef shanks before adding the water and braising them.
- I keep my recipe gluten-free out of personal preference, but if you enjoy a thicker authentic nihari, toast 1 cup of atta flour (whole wheat flour or Durum flour) in a skillet. You can also use chickpea flour. Combine the toasted flour mixture with 1 cup of warm water and slowly add it to the pot after the meat has finished cooking to thicken the masala and give it a nice brown color. You should not add it all at once. Instead, stir in a little at a time until you get the consistency and flavor you desire.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 206 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 16 g | Saturated Fat: 13 g | Monounsaturated Fat: 4 g | Cholesterol: 32 mg | Sodium: 649 mg | Potassium: 116 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 4 mg | Calcium: 73 mg | Iron: 9 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!