Nihare is a Urdu word pronounced as 'nihaaray'. It is a Pakistani all-time favorite and made very often in any Pakistani home. All the ingredients used in the nihare recipe will be available in an Asian kitchen.
Nihare is a thick beef curry cooked using bony and fleshy beef. Nihare is an accompaniment for pita bread, naan roti, chapathi and rice. It also tastes awesome with any other kind of bread. If you're a french, then enjoy it with french bread!
Pakistanis are known for their spicy and aromatic dishes that makes even the health conscious tourists stop and eat at a roadside stall.
- 500 g beef
- 2 tbsp. ghee or oil
- 1/2 inch. dry ginger
- 1 tsp. fennel seeds
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 clove
- 2 cardomon
- 1 inch. cinnamon stick
- 5 pepper corns
- 1/4 tsp. nutmeg
- 1/4 tsp. mace
- 2 tsp. chili powder
- 1/4 tsp. turmeric powder
- 1 tsp. all spice powder, or 1/2 tsp. each of coriander,cumin powder
- 1 tsp. garam masala
- 1 medium onion, sliced finely
- 1 green chili, chopped
- 1 small tomato, chopped
- 1 tsp. ginger garlic paste
- 4 cups stock
- 4 tbsp. wheat flour + 1 cup water
- 1 tbsp. sugar or jaggery
- 1/2 lime juice
- salt to taste
- Clean and cut beef into strips. Put the beef in a pan, add some salt and boil till it's cooked.
- Take a small pan, add all the whole spices (fennel, coriander and cumin seeds, pepper corns, nutmeg, mace, cinnamon, cardamom, sesame seeds) and roast it over a slow flame.
- When the spices change color, turn of the stove and let it cool.
- Powder the spices using a grinder.
- Add the other spice powders (chili powder, coriander and cumin powder, garam masala, turmeric) to the ground spice powder and divide the spices into 2.
- Heat the ghee in a wok. Add ginger and garlic paste. Add half of the spice powder and mix with a spoon till the spice turns dark brown.
- Add the cooked beef with the water, if any, and mix with a spoon. Cover and cook for 2/5 minutes.
- Add onion, green chili and tomato. Mix well.
- Add 4 cups of stock mixed with remaining spice powder, salt and sugar.
- Roast wheat flour in a pan. When it turns brown, turn off the stove and add 1 cup of water to it and stir well till you get a smooth paste.
- Add this flour mixer to the beef and cook for 2 minutes or till gravy turns very thick.
- Squeeze half a lime.
- Garnish with finely cut corinader leaves.
- Beef Nihare is ready.
Step by step instructions
Chop some onion, green chili and tomato.
Clean, cut and wash some beef (ribs are awesome).
Whole spices-cumin seeds, cardamom, fennel seeds, cloves, pepper corns, coriander seeds and dry ginger.
Roast the spices.
Spice powder- garam masala, coriander powder, chili powder, turmeric powder and cumin powder.
Add spice powder to hot ghee.
Add the boiled beef and cook.
Add the stock, onion, green chili and tomato.
Roast some wheat flour till it turns brown.
Add 1 cup water and break lumps
Add the wheat flour paste to the curry and cook till it thickens.
Beef Nihare is ready to be served!
What do we know about beef?
The word beef originated from the Latin word bÅs. Beef is meat from cattle and is the main form of meat used in Middle East including Pakistan. Meat is used to make steak, roast, short ribs, corned beef, beef jerky , smoked beef and sausages. Pakistan is famous for making beef kebab (a barbecue made with minced or cubed beef).
Beef offal is eaten in many countries. The tongue, brain, heart, lungs, liver, pancreas, kidney and intestines are those commonly consumed. Intestines are also used as natural sausage casings. In my country, offal is made into gravy using lots of pepper or cumin powder. This is a side dish for pittu ( a main dish made with steamed wheat flour).
Beef from different parts of the cow is used for different cooking techniques. This is because some parts of the cow have tough flesh and some parts have soft flesh.
Some beef cuts and the cooking technique that best suits it
Chuck – used in steaks, roasts and minced to make burgers
Ribs – steaks
Brisket – stews and barbecues
Shank – stews and soups
Plate - pot roasting
Short loin – steak
Tenderloin – steaks and roasts
Round - beef nihare, kurma (any dish that is moist cooked or braised)
Flank – grinding
Beef quality grades
- US prime
- US choice
- US select
- US standard
- US commercial
- US utility
- US cutter
- US canner
Different ways of cooking beef
Grilling is to cook beef under or over a high heat of about 350 degrees Celsius. Grilling over charcoal is called barbecuing and cooking over charcoal is charbroiling.
Grilling causes the top layer of the beef to harden forming a delicious crust.
Broiling and grilling are similar but broiling needs the beef to be heated from above.
Roasting is cooking beef in a hot oven, usually basting (moistening the beef by pouring a sauce or stock on the beef in between intervals) beef with its own fat.
Stir frying is when onions and garlic is fried in little oil and the beef is added to this. Spices and herbs are added to flavor it and give some moisture. This dish is usually topped with half-cooked vegetables.
The recipe above is a method of braising. Cooking beef with spice, vegetables and little liquid (milk or water) is what braising is normally about.
Cooking beef in flavored liquid and spice after cutting it into small pieces is stewing.
Nutrition in beef
Beef is rich in protein and minerals such as, Zinc, phosphorus, selenium and Iron. Beef also has traces of Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B9, Vitamin B12, Cholate, Vitamin C, Vitamin E, Vitamin K, Magnesium, Manganese, Potassium and Sodium.
When you enrol yourself in a culinary school, you are not only taught recipes. You will have to learn about all kinds of fruits, vegetables, meat, cutlery etc. and its history. This is to educate the chefs about what they are cooking. So along with beef Nihare I have written about beef, intending to educate everyone about what they consume.
Hope this article was interesting and useful.
Your comments and suggestions are welcome