How to Make Best Beef Nihari with Homemade Nihari Masala Bakra Eid Special Recipe by Food Fusion

✨ **Beef Nihari Recipe with Homemade Nihari Masala** — A Bakra Eid Special! 🥩🔥

Here’s a step-by-step recipe to make restaurant-style beef nihari at home — rich, aromatic, and absolutely mouthwatering! Let’s get started!

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🌿 **Ingredients:**

✅ **For Nihari Masala (Homemade Spice Mix)**:
- 2 tbsp coriander seeds (دھنیا)
- 1 tbsp fennel seeds (سونف)
- 1 tsp cumin seeds (زیرہ)
- 1 tsp black peppercorns (کالی مرچ)
- 1 tsp cloves (لونگ)
- 3-4 green cardamom (سبز الائچی)
- 1 black cardamom (کالی الائچی)
- 1 small piece mace (جاوتری)
- 1 small piece nutmeg (جائفل)
- 1-inch cinnamon stick (دار چینی)
- 2-3 bay leaves (تیز پات)
- 1 tsp dried ginger powder (سونٹھ)
- 1 tsp kashmiri red chili powder (لال مرچ پاؤڈر)
- 1 tsp turmeric powder (ہلدی)
- 1 tsp salt (نمک)
- 1 tsp garam masala powder

👉 Roast all the whole spices on low heat until fragrant (2-3 minutes), then grind into a fine powder. Store in an airtight container.

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✅ **For Nihari Curry:**
- 1 kg beef (preferably shank meat — maghaz or nalli)
- 1 cup oil or ghee (for authentic flavor)
- 2 medium onions (finely sliced)
- 2 tbsp ginger-garlic paste
- 2 tbsp homemade Nihari Masala
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp salt (adjust as needed)
- 8-10 cups water (as required for gravy)
- 1/2 cup wheat flour (atta) mixed with water (slurry)
- 1/2 tsp garam masala powder (for finishing)

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✅ **For Garnishing:**
- Fresh coriander leaves (chopped)
- Ginger juliennes
- Lemon wedges
- Fried onions

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🔥 **Instructions:**

1️⃣ **Fry the onions:**
- Heat oil or ghee in a heavy-bottomed pot.
- Add sliced onions and fry until golden brown.
- Take out half of the fried onions for garnishing.

2️⃣ **Cook the beef:**
- Add ginger-garlic paste to the oil and sauté until aromatic.
- Add beef pieces and cook until slightly browned.
- Sprinkle homemade Nihari Masala, red chili powder, turmeric, and salt.
- Mix well to coat the beef with the spices.

3️⃣ **Simmer the gravy:**
- Add water, bring to a boil, and then lower the heat to simmer.
- Cover and cook on low heat for 3-4 hours (for tender, slow-cooked beef) OR use a pressure cooker for faster results (30-40 minutes).

4️⃣ **Thicken the nihari:**
- In a separate bowl, mix wheat flour with water to make a smooth slurry.
- Slowly add this to the simmering Nihari while stirring constantly to avoid lumps.
- Cook for another 15-20 minutes until the gravy thickens and oil floats on top.

5️⃣ **Finishing touch:**
- Sprinkle garam masala powder and mix.
- Cover and let the nihari sit for 10 minutes on low heat (dum) for the flavors to meld.

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🍽️ **Serving:**
- Serve hot with naan, sheermal, or taftan.
- Garnish with fresh coriander, ginger juliennes, lemon wedges, and fried onions.

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✨ **Pro Tips:**
- For an authentic touch, add bone marrow (nalli) or brain (maghaz) to the nihari for extra richness.
- Letting the nihari sit for a few hours before serving enhances the flavor even more!

Are you planning a full Eid feast? I can suggest some great side dishes to pair with this Nihari! 🌙🍛