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There seems to be some debate over what dish could be considered Pakistan’s National Food. Many say that Biryani is the unofficial national dish. Some argue that this meal is a regional preference. Another contender for the title is Nihari. This is a strong, spicy meat stew slowly cooked, so the meat is tender, and the flavor is rich. Often made with either beef, lamb, mutton, goat, or chicken on the bone and cooked overnight, ready for breakfast in the morning.

Ingredients

Spices

• 1/2 piece of a small star anise

• 1-2 small bay leaves

• 1-inch piece cinnamon stick

• 2-3 whole cloves ground into a powder using a mortar and pestle

• 2-3 green cardamom pods seeds removed and ground into a powder using a mortar and pestle

• 1/2 tsp fennel seeds ground into a powder using a mortar and pestle

• 1/2 tsp paprika powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1/4 tsp turmeric

• 1/4-1/2 tsp Asian red chili powder or cayenne

• 1/4 tsp crushed red chili flakes

• 1/4 tsp black pepper powder

• 1/8 tsp garlic powder (optional)

• Pinch nutmeg

• 1/2 tbsp Nihari Masala Powder

Nihari

• 1/3 cup canola or other neutral oil

• 1 tbsp ghee or butter

• 1 large onion thinly sliced

• 5-6 garlic cloves crushed

• 3/4-inch piece ginger crushed

• 1 1/4 tsp salt or to taste

• 1/4 cup atta flour

• 3 1/2 - 4 cups water

• 1 lb. beef stew or shank pieces - about 1 1/2 inch cubed

Garnish

• Crispy fried onions

• 1-inch piece ginger julienned

• 1 lemon sliced

• 1/4 bunch fresh cilantro chopped

• 1-2 green chilies chopped 

Instructions

1. Heat a medium pot over medium-high heat. Heat oil and ghee and add the whole spices.

2. Add onion and sauté until golden, about 10 minutes. Add the garlic and ginger and continue to sauté until the raw smell disappears, about 30 seconds.

3. Add beef and stir-fry for about 5 minutes or until it changes color.

4. Lower the heat and add the powdered spices and salt and sauté for about 20 seconds.

5. Carefully pour this beef mixture into your Crockpot or slow cooker.

6. Add the water and stir to mix. Cook on low for 8-10 hours (preferable) or high for 6-7 hours, or until the beef is fall-apart tender. Cooking times will vary depending on your meat and slow cooker.

7. Toward the end of your cooking time, remove your whole spices and take out a cup of the liquid of the Nihari into a bowl. Let it cool a little by adding an ice cube to it. Place the atta in another bowl. Bit by bit, add the Nihari liquid to the atta to form a smooth slurry. Slowly add this slurry back into the crockpot while stirring to prevent clumps. Let it cook for another 30-45 minutes. Serve hot with the garnishing and naan or sheermal.

Recipe from teaforturmeric.com