Restaurant style Beef Nihari with Homemade Nihari Masala| Easy and Quick Nihari Recipe

beef

🥗Healthier: chicken

💰Cheaper: lamb

Chicken is leaner and more affordable than beef.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier, while butter is often more accessible.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free, while sour cream is usually less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: pre-mixed spice blends

Fresh herbs can enhance flavor without added calories, while blends save time.

Start by making the Nihari masala. Heat a pan on low heat.

Add 4-5 cloves and 2 small pieces of cinnamon to the pan.

Add 1 teaspoon black cumin, 1 tablespoon fennel seeds, and 1 tablespoon white cumin.

Add 2 tablespoons dried coriander and 2 star anise.

Add 1 teaspoon black pepper and a small piece of nutmeg.

Add 3 small cardamom pods and 1 large cardamom pod.

Roast the spices for 1-2 minutes until fragrant.

Transfer the roasted spices to a mixer jar.

Add 1 teaspoon salt, 1 teaspoon turmeric, 1 tablespoon Kashmiri red chili, and 1 tablespoon regular red chili to the jar.

Grind all the spices into a fine powder to make the Nihari masala.

In a pressure cooker, heat 1 cup of oil.

Add 1 kg of boneless beef cut into larger pieces.

Cook the beef until it changes color.

Add 1 tablespoon ginger-garlic paste to the beef.

Add all of the prepared Nihari masala to the beef.

Stir and add water gradually, cooking for 3-4 minutes.

Add 12-14 cups of water to ensure the beef cooks well.

Cover the pressure cooker and cook for 30-45 minutes until the beef is tender.

In the meantime, roast 4 tablespoons of flour in a pan until light brown for 2-3 minutes.

Transfer the roasted flour to a bowl and mix with water to create a thick paste.

After 45 minutes, check the beef; it should be tender and falling apart.

Strain the flour paste to remove any lumps and add it to the Nihari.

Cook the Nihari on low heat for an additional 5-10 minutes to thicken.

Once done, the ghee should separate from the Nihari.

Serve the Nihari garnished with cilantro, green chilies, and julienned ginger, along with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens