Beef Nalli Nihari | Nihari Masala | Food With Saad Raja

Beef Nalli Nehari | Nehari Masala | Food With Saad Raja

Indulge in the flavors of the Beef Nalli Nihari, a popular Pakistani street food that promises an explosion of taste in every bite. Join us as we explore the rich and aromatic spices that make this dish a favorite among locals and food enthusiasts alike. Get ready for a culinary adventure as we dive into the heart of Pakistan's vibrant food scene with this mouth-watering dish.
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Recipe & Ingredients

Secret Nihari Masala
1 TBSP ZEERA
1 TBSP DRIED CORIANDER
1 TBSP FENUGREEK
1 TBSP BLACK PEPPER CORNS
1 1/2 TSP kABAB CHEENI
1/2 TSP CLOVES
3-4 PEEPLI
5-6 BLACK CARDAMOM
2 TAIZ PATTA
2 STICKS CINAMON
2 STAR ANISE
8-10 GREEN CARDAMOM
1 SMALL nutmeg
2 FLOWERS OF MACE

Toast all these spices in a pan and then make a powder of these. Keep this amazing secret masala aside. Will be used in recipe.

In a pot add 4 Litres of water. Add 2 kg beef bones (nalli) bones with marrow inside, 1 1/2 TBSP CORIANDER , 1 1/2 TBSP ZEERA, 1 1/2 TBSP FUNEGREEK, 1 ONION, 1 GINGER PIECE & 1 GARLIC BULB into the water. Let it simmer for 1.25 Hours. This is the base yakhni for nihari.

Once Yakhni is ready, sieve it and separate bones from it. Pour Yakhni into a separate bowl for further use.

In a another pot add 750 grams of ghee. When ghee is hot, add 3 medium size sliced onions. Cook them untill light brown. Add some yakhni so that onions do not get burnt. After this add 3 kg boneless beef (beef machli part recommended). Cook beef for 5-6 minutes and add 3 TBSP Red Chili powder, 2 TBSP Salt, 1 Tsp Corriander Powder, 1 Tsp Turmeric Powder, 1 TBSP Kshmiri Red Chili Powder and 1 TBSP Ginger Powder. Cook for 4-5 minutes and then add all the yakhni we made earlier in the pot. Cook this for around 2 hours on a low flame.

Once it is cooked for 2 hours. Add 1/2 Cup Wheat flour mixed with 2 cups of water into the beef nihari pot. Mix this well and keep in mind to mix wheat flour separately into a bowl with water and then add that mixture into nehari pot. After this is mixed well, add 4 TBSP of the secret masala we made earlier. Mix this well and add bones that we initially separated from yakhni. Now cook beef and bones broth for 30-45 minutes on low flame.

Once its cooked for 30-40 minutes, turn of the stove and let it sit for 10 more minutes so that all the ghee we added rises on the top.

Now your Nihari is cooked and ready to be served. Garnish Nihari with some ginger slices and green chillies and enjoy this delicacy with naan or roti.

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