Slow Cooked Nihari with Eid Qurbani Beef

After Eid ul Adha, the celebration continues in the kitchen! Transform your Qurbani meat into a rich, slow-cooked beef Nihari – a deeply spiced dish perfect for sharing with family during the days of Tashreeq.

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• Shan Nihari Masala
• Desi Ghee or Mustard Oil
• Whole Wheat Flour (Atta)
• Fresh Ginger, Garlic, Green Chilies
• Fresh Lemon & Coriander
• Qurbani Beef (Bone-in for max flavour)

 Ingredients

• 1 kg Qurbani beef (preferably shank or bone-in cuts)
• 1 packet Shan Nihari Masala
• 1/2 cup oil or ghee
• 2 tbsp wheat flour (to thicken)
• 2 tbsp ginger garlic paste
• 6–8 cups water
• Salt to taste

For Garnish:

• Julienned ginger
• Green chilies (slit)
• Fresh coriander
• Lemon wedges

Instructions

1. Heat oil/ghee in a large pot. Add ginger garlic paste and sauté until golden.
2. Add the beef and sear it well on high heat until browned on all sides.
3. Pour in 6–8 cups of water, then add the Shan Nihari Masala. Stir well.
4. Cover and simmer on low heat for 4–5 hours, or until the beef is extremely tender and falls off the bone. (For pressure cooker: 45 minutes.)
5. In a small pan, roast the wheat flour dry until light brown, then mix with a little water to make a paste.
6. Add the flour paste to the nihari and simmer another 15–20 minutes to thicken.
7. Adjust salt and spice level if needed.

 Serve With:

• Naan or fresh tandoori roti
• Sliced onions and lemon wedges
• Chilled raita or mint chutney

Chef’s Tip:

For an authentic touch, use beef bone marrow (nalli) in your nihari – your customers will love the depth of flavour.