A Complete Method for Preparing Nihari: Simple Recipe Step by Step
Making Nihari yourself takes some time and patience, but it surely pays you back for all that effort. Below is a classical recipe for making Nihari.
Ingredients:
1 kg beef shank or mutton (cut into pieces)
2 medium onions (finely sliced)
2 tbsp ginger paste
2 tbsp garlic paste
2 tbsp Nihari masala (available in stores or made at home)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp ground coriander
1 tsp cumin seeds
1 tbsp wheat flour (optional, for thickening)
1/2 cup ghee or oil
Water- 4 cups
1/2 cup yogurt
Salt to taste
Fresh coriander leaves for garnish
1-2 lemon wedges (for serving)
.Prep for meat: Take a large saucepan of ghee or oil and set it to medium flame; brown all pieces of beef or mutton on all sides. Take the meat from the pan and keep it away.
Stir fry the onions: Add sliced onions and fry until browned. This is the most important step because it gives good strong flavor to the gravy.
Add Ginger and Garlic and continue to cook: Stir in the ginger and garlic paste and cook for 2 minutes before letting the flavor build.
Add the masalas: Add nihari masala, turmeric, red chili powder, coriander, and cumin, and so on. Stir well so as to coat the meat and onions.
Mix Yogurt and Water: Now take the yogurt and mix well. For adding water, pour into the pot and bring to boil. Turn the flame low, cover the pot, and allow Nihari to simmer for about 3-4 hours, until the meat gets tender and falls off the bone. N.B.: Occasionally check for water; if needed, add more.
Optional to Thicken the Gravy: If you feel that the gravy should be thicker, just make a slurry using wheat flour and a little water, and pour it into the pot. Stir continuously to avoid lumps in the gravy/curry and let it boil for a further 20-30 minutes.
Enjoy: When the meat becomes really tender and the gravy thickens, top with some fresh coriander leaves and lemon wedges. Nihari has been traditionally served with naan, paratha, or steamed rice
.Different Varieties of Nihari
Nihari is beloved in its original formula, however, this national dish has its varieties according to regions and ingredients available. Here are some of the most popular variants of Nihari:
1. Chicken Nihari
It is a lighter and quicker alternative. Instead of using beef or mutton in the preparation of Nihari, chicken meat is used instead to impart the same flavor but tender meat cut into pieces. It is a great option for those who love white meat or want to prepare in less time.
2. Vegetarian Nihari
For vegetarians, Nihari could be vegetables such as potatoes, carrots, and peas cooked with the same spices quite rich, but for meat, very different texture will be there. The flavors will remain, however, in all their depth again.
3. Nihari of Various Cuts
Commonly used in Nihari where beef shank and mutton are predominant, another interestingly used cut is beef ribs. Although beef cuts may alter the taste and texture of Nihari, the cooking method basically remains the same.
Nihari's Health Benefits
Along with its enticing taste, Nihari bears many health benefits when prepared using fresh and natural ingredients. Find below some health benefits of this potpourri:
1. Protein-Rich Food
The most obvious part of Nihari that contains protein is the meat itself; thus, this food is ideal to repair and grow muscles proteins are important constituents for body growth as well as health maintenance.
2. An All-Inclusive Package of Dietetics
Nihari, turmeric, garlic, ginger, and the like come with a host of spice possibilities. These are vitamins and have well-known antioxidant and anti-inflammatory properties. balanced digestion together with improved immune functioning and metabolism are offered through the effects of these nutrients.
Thus, 3. A meal that is entirely filling and completely full in every way.
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