How to cook nihari curry (with photo) - tips

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Nihari curry is a delicious spicy dish that is famous and popular throughout South Asia, especially in Pakistan. In the traditional way of cooking, this curry must be stewed overnight, even cooked in the ground. But today, many people choose to cook shorten the time or use a pressure cooker to cook curry faster while still maintaining the quality of the broth. Nihari curry can be enjoyed at any time of the day and can be used with spices and meat to change the flavor of the dish.

Resources

Preparation time: 40 minutes
Processing time: 1.5 - 6 hours (most preparation can be done the day before)
Ration: 5 - 6 people eat

Nihari Masala powder

Pre-mixed powder can be purchased

2 teaspoons cumin seeds
7 green cardamom
2 black cardamom
About 10 black pepper
About 9 clove leaves
1.5 teaspoons cumin seeds
A cinnamon stick 5 cm long or 1/2 teaspoon of cinnamon powder
1 teaspoon nutmeg powder
1 teaspoon of ginger powder
1 bay leaf
(See recipe to prepare additional optional ingredients)

Soup

6 cups (1400 ml) water
750 g of beef, lamb or goat meat with bones (shin or shoulder)
1.5 teaspoons (7.5 ml) of chopped ginger or ginger sauce
1.5 teaspoons (7.5 ml) of chopped garlic or garlic sauce
1 bay leaf
1 cinnamon stick
1 teaspoon salt

Water use

1/2 medium onion, peeled and sliced
1.5 teaspoons (7.5 ml) of ginger sauce
2 teaspoons (10 ml) of garlic sauce
2 tablespoons whole wheat flour
6 tablespoons (90 ml) of water

Decorate

Choose any of the following ingredients:

Fresh coriander leaves
5 or 6 green peppers, thinly sliced
Some ginger peeled, sliced
Juice of 1/2 lemon

Steps

Part 1 of 3: Preparation of Masala Powder (optional)

Buy masala spice mixes commercially if you don't want to make your own. Nihari Masala powder is available at grocery stores or you can grind it yourself at home. If you choose to buy pre-made seasoning mixes, go to the next step.
- You can also use Garam Masala Indian seasoning powder or Potli Ka Masala spices.
Consider adding optional seasonings. Depending on each person's preferences, there are different types of Nihari spice mixtures. However, most of these spice mixes include spices in this article.If you don't buy Masala Nihari commercially, you can try following the basic recipe and then tweaking and adding your favorite seasoning. However, you can add a little dried red chili to make your dish more spicy or add spices that you know have been used in your favorite Nihari in the past. Or you can try the following suggestions:
- Besides the dried red chili, you can add nutmeg peel, star anise, poppy seeds, paprika paprika or salt.
- Hard to find Pakistani or Indian spices include Amchoor (green mango powder) and Jeera. The word "Jeera" is used to refer to a variety of spices and any of these spices can be used to make Masala dough. Jeera is sometimes sold as black Caraway seed or black cumin or a mixture of the two.
Dry roast some spices first. Add cumin and fennel to a dry non-stick pan. Heat the pan while stirring the mixture well. If you want to use dried red chili or nutmeg peel, add it at the same time. Continue cooking and stirring for 1-2 minutes until the mixture smells and starts to change color.
- Stop roasting immediately if the chili turns black.
Add other spices and continue to roast. The remaining spices take less time to roast, so you can add them later. Roast cloves, peppercorns, cumin, nutmeg, ginger powder, both cardamom, cinnamon, and bay leaf with other ingredients for about a minute. You can add your favorite ingredients at the same time.
- If you are afraid of burning the pre-roasted seasoning (when it turns dark and fragrant), you can skip this step and simply add the remaining seasonings to the pan without roasting.
Grind the spice mixture and discard certain ingredients. Pour the roasted spices into a food processor to puree the powder. You can also use a pestle and a mortar to grind. Remove the hard cinnamon stick (if present). If using Masala powder right away, grind the bay leaf along with other spices. If not, keep the bay leaf separate for later use.
- Some people like to add Chana Dal powder to the mixture. This is a powder made from lentils, chickpeas or peas. This powder is not really necessary for meat dishes like Nihari curry since it is a rich source of protein.
Preserving Masala powder. Use immediately or store the powder in a sealed container. Add the laurel leaves with the spice mixture to create a more cinnamon flavor. Store in a dry place and protected from light. If not used for several days, the seasoning mix can be stored in the refrigerator. advertisement

Part 2 of 3: Preparing Broth

Boil 6 cups (1400 ml) of water. Fill a large pot of water with water and bring to a boil.
Put 750 g of meat in the pot. Normally, Nihari curry is cooked from beef ribs or beef shoulder. Besides, lamb and goat meat are also very popular. The bone marrow in the meat with the bones intact will add a rich flavor to the dish.
- If you don't have whole meat with bones, substitute 450-550g of boneless meat instead.
Add seasoning to the broth. Add all the seasoning for the broth at the same time. Any delicious seasoning, especially the seasoning in the Masala spice mix, can be added to the broth. The ingredients listed below are also good suggestions: 1.5 teaspoons ginger sauce 1.5 teaspoons garlic sauce, 1 bay leaf, 1 cinnamon stick and 1 teaspoon of salt.
Simmer over low heat for several hours and add water as needed. Wait for the water to boil, then lower the heat to simmer until the meat is tender. If you don't have much time, you can cook for at least an hour. However, cooking meat for several hours will add a richer flavor to the broth. Broth works best if it has been cooked for 6 hours on the stove or 2 hours in a pressure cooker.
- Check the water regularly and add more water if necessary. Water should always be covered with meat.
Use immediately or store. Store the broth tightly sealed and refrigerate it when it's cooled. If cooking Nihari curry within the day, use a spoon with a hole to remove the meat. Then take 4 cups (950 ml) of water to use immediately.
- Remove bay leaves and cinnamon sticks before storing.
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Part 3 of 3: Completing the Final Stage

Heat up liquid buffalo oil or butter. Place 4 tablespoons (60 ml) of buffalo butter or high smoke point oil (such as safflower oil) in a large, thick saucepan and cook over medium heat.
- Don't use olive oil, as it will burn quickly.
Place the onion, garlic and ginger in the pan one by one. Thinly slice and chop an onion or half or half. Put the onions in the pan. 1-2 minutes later, add 2 teaspoons of garlic sauce and 1.5 teaspoons of ginger sauce.
- Note that the ginger sauce used in this step is different from the ginger sauce used in the broth. These ingredients have all been listed as a separate category above.
Add 1 cup (240 ml) of the broth. Immediately put some of the reserved broth into the pan. Cover the pan and simmer for 5-6 minutes or until the water is less.
Add meat and spices. Transfer the meat from the pot of broth to the pan. Pour pre-bought Masala seasoning powder or homemade powder into the pan and stir. Mix well to infuse the meat.
- If necessary, the broth can be added to the pan to cover the meat.
Fried meat. Fry both sides of meat for 1-2 under medium heat. You may need to rotate the meat more than once on large pieces of meat.
Add 3 cups (710 ml) of the broth to the pan, cover and cook again. Add the rest of the broth to the pan, stirring gently along with the meat and spices. Cover and simmer for 10 minutes.
Mix flour with water and pour into pan. Mix 2 tablespoons of flour and 6 tablespoons (90 ml) of water in a separate bowl until blended. Pour the flour mixture into the meat pan and stir well. Cover and simmer for 10-15 minutes. Add water to the pan if the water is dry.
Turn off the stove and decorate before using. Many people like to decorate Nihari with sliced ginger and cilantro to add aroma and flavor. Squeezing a lemon on a dish is also an easy way to add a slightly acidic taste.
- Serve with rice, Naan cake, or any kind of bread.
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