Nihari is a deliciously aromatic and flavorful stew made with slow-cooked beef. It’s very filling and hardy. Historians believe it was once served as breakfast to help workmen and laborers stay fueled all day long. Though this recipe cooks for 6-10 hours in a slow cooker, it only requires thirty minutes of active participation for the nihari. We’ve included instructions for making a batch of naan (flatbread) which goes with the stew wonderfully.
On the Ingredients:
Garam Masala is a spice blend that hails from the Indian subcontinent, where it is a common ingredient in many dishes. It can be made with many different combinations, and no single variant is more authentic than others. A typical blend might include black and white pepper, cloves, mace, bay leaf, cumin, coriander, cloves, cinnamon, and cardamom. The word masala refers to a mix of spices, while garam means “heating the body.” In Ayurvedic medicine, it is used to elevate body temperature. In cooking, it gives food a wonderfully complex flavor and aroma.
Star Anise: This aromatic spice comes from an evergreen tree indigenous to northeast Vietnam and southwest China. Though the flavor closely resembles anise seeds in scent and flavor, the two plants are unrelated. Star Anise is a crucial ingredient of Chai tea, Vietnamese pho soup, and five spice. It can also be used as a substitute for the more expensive Anise Seed.
Recipe Notes and Substitutions:
The cut of beef we used was a 1 lb flank steak. Any cut good for slow cooking will work. If you don’t have a slow cooker, you can cook this recipe on the stovetop. Use a heavy-bottomed pot or Dutch oven and 9 cups of water instead of 3 1/2. Simmer for 6 hours. For gluten-free nihari, use brown rice flour instead of semolina. This is a good gluten-free naan recipe.
Pakistani Beef Stew (Nihari) & Naan
2
servings30
minutes6
hours6
hours30
minutesNihari is a deliciously aromatic and flavorful stew made with slow-cooked beef. It's very filling and hardy. Historians believe it was once served as breakfast to help workmen and laborers stay fueled all day long. Though this recipe cooks for 6-10 hours in a slow cooker, it only requires thirty minutes of active participation for the nihari. We've included instructions for making a batch of naan (flatbread) which goes with the stew wonderfully.
Ingredients
- Spices
1/2 piece of star anise
2 bay leaves
1-inch piece of cinnamon stick
1/4 tsp ground cloves
1/2 tsp cardamom pods
1/2 tsp paprika
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp black pepper
1/8 tsp garlic powder
pinch of nutmeg
1/2 tsp garam masala
- Other Nihari Ingredients
1/3 cup canola oil
1 tbsp ghee OR butter
1 large onion (thinly sliced)
6 cloves of garlic (grated)
3/4-inch piece fresh ginger (grated)
1 1/2 tsp salt
1/4 cup semolina
3 1/2 cups water
1 lb boneless beef steak (cut into 2-inch cubes)
- Nihari Garnishes
1 tsp garam masala
crispy fried onions
1-inch piece of fresh ginger (julienned)
1 lemon (wedged)
1/4 cup cilantro (chopped)
2 green chili peppers (chopped)
- Naan
2/3 cup warm water
1 packet yeast (1 packet)
2 tsp sugar
2 cups all-purpose flour
1/3 cup Greek yogurt (room temp)
2 tbsp olive oil
1 tsp salt
4 tbsp melted butter
oil for cooking
Directions
- Heat the oil and ghee in a medium pot over medium-high heat. Add the onions, star anise, bay leaves, and cinnamon stick. Sauté for about 10 minutes until golden, stirring frequently.
- Add the garlic and ginger and sauté for 30 seconds, then add the beef. Sauté the meat for about 5 minutes, until the outside is browned.
- Lower the heat to low, add the rest of the spices, and the salt. Sauté for 20 seconds, then remove from heat.
- Transfer to a slow cooker and add the water. Stir to combine. Cook on low for 10 hours or on high for 6 hours.
- Two hours before the end of the cooking time, start making the naan dough. Combine the warm water, yeast, and sugar and sit for 5-10 minutes until the yeast has bubbled up.
- In a large bowl, combine the flour, yogurt, and salt. Stir in the yeast mixture and combine with your hands into a ball (the dough will be sticky).
- Knead the dough for about 3-5 minutes until the dough is smooth.
- Set in a clean, lightly oiled bowl, cover with a damp towel, and let proof for an hour or until the dough has doubled in size.
- Thirty minutes before the nihari is done, remove 1 cup of the broth from the slow cooker and cool it down by adding an ice cube. Put the semolina into a small bowl and add the broth to it a little at a time while mixing until you have a thick slurry.
- Add the slurry to the slow cooker, stir to combine, and let it finish cooking.
- When the naan is done proofing, turn it out onto a floured surface. Divide the dough into eight pieces and roll them into balls.
- Heat a skillet over medium heat and add a little oil to the pan.
- Roll out one of the balls to about 1/8-inch thick and carefully move it to the pan. Cook for 3 minutes on one side, then flip and cook for 2 minutes. The naan should be golden brown and a little puffed. Adjust the heat as needed. Brush both sides of the naan with melted butter. Repeat for the remaining dough balls.
- Serve the nihari hot, with the garnishes on the side to be used as needed, with the naan bread. Enjoy!
