Karachi Beef Nalli Nihari Hacks! | Special Nihari Recipe Reveals

Indulge in Karachi’s famous street food: Beef Nalli Nihari! Watch as we reveal the secret hacks to making this delicious dish at home.
Nihari is a stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It consists of slow-cooked meat mainly a shank cut of beef lamb and mutton or goat meat as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh nihari is often served and consumed with naan.

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Ingredients:
Beef 1 kg
Nalli 1 kg
sliced Onions 2
oil 1 cup
Mustard Oil 1/2 Cup
Curd/ Lassi Salty 1 Glass
Water 4 to 5 Glass To cook meat and nallis (4 fours atleast)
Ginger garlic paste 4 tbsp
Green Chilies
Fresh Coriander
Ginger Julienne
Salt 1 tbsp
Kashmiri Red Chili Powder 1 tbsp
Red Chili Powder 1 tsp
Tumeric Powder 1 tsp
Wheat Slurry (5 Tbsp wheat flour (dry roasted) mix in 01 glass of water)
Nihari Masala:
Zeera 1 tsp
Shahi Zeera 1 tsp
Cloves 1 tsp
Black Pepper 1/2 tbsp
White Pepper 1/2 tbsp
Big cardamom 4
Green Cardamom 6
Star Anise 2
Javetri 1 flowder
Jaifal 1/2 piece
Cinnamon Sticks 2 Pieces
Sonth/ Dried Ginger 2 Pieces
Pepli 4
Ajwan 1/2 tsp
Stone Flower / Pathar ka phool 1 tsp
Bay Leaf 2
(Grind all spices to make fine powder)

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