COPPER🇵🇰 Pakistan
Nihari recipe
Savor the rich, slow-cooked flavors of nihari.
Ingredients
- 1000 g beef shank
- 2 onions
- 30 g ginger
- 30 g garlic
- 50 g nihari spice mix
- 2000 ml water
- 100 g ghee
- 1 tbsp salt
- 2 green chili
- 30 g cilantro
How to make Nihari
- In a large pot, heat 4 tablespoons of ghee over medium heat and sauté 1 chopped onion until golden brown and fragrant.
- Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic; sauté for 2 minutes until fragrant and soft.
- Stir in 1 kg of beef shank and 2 tablespoons of nihari spice mix; brown the meat thoroughly on all sides.
- Pour in 3 liters of water, ensuring the meat is fully submerged, and bring to a boil.
- Once boiling, reduce the heat to low and cover the pot to simmer for 6 to 8 hours.
- Occasionally skim off excess fat that rises to the surface during cooking.
- Check for seasoning and adjust salt to taste; give it a gentle stir when needed.
- Serve hot, garnished with sliced green chili and fresh chopped cilantro.
What is Nihari?
Nihari is a traditional dish from Pakistan, simmered in one pot, and takes about 480 minutes from start to finish. It is built around beef shank, ghee and nihari spice mix. The recipe below uses 10 ingredients and is written out step by step.
How long does Nihari take?
At 480 minutes it is slower than 99% of the 588 dishes in Copper's atlas. Copper's atlas has 4 dishes built on beef shank. The method runs to 8 steps, the longest being 2 minutes.
Any tips for making Nihari?
Long cooking brings out the best flavors in nihari.
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