Nihari
Kashmiri chile is like super charged paprika! Red for days.
Cooking Instructions
- 1
Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don't add the ground spices like the photo, it just makes a mess.
- 2
Add the toasted spices, and the ground ones to a spice grinder and grind to a powder.
- 3
It took me around 6-7 grinds to get it uniform.
- 4
Melt 2 Tbsp ghee in a pressure cooker over high heat.
- 5
Add the onions
- 6
Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel.
- 7
In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook.
- 8
While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds.
- 9
Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom.
- 10
Add the masala spices and scrape into a sizzling paste
- 11
Add the water and the bouillon
- 12
Begin adding the bones and meat as they're ready to the pressure cooker.
- 13
When you're finished searing the beef, dont forget to scrape the fond into the cooker too!
- 14
Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you're doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender.
- 15
Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger.
- 16
Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so.
- 17
Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it's extremely hot! Let the roux cool down before adding to the nihari.
- 18
Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much.
- 19
Add the reserved onions.
- 20
Plate it in bowls and garnish and serve with toasted naan.
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