Pakistan national food which one is nihari

While there is no official national dish of Pakistan, Nihari is often considered to be the national dish. It is a slow-cooked meat stew that is typically made with beef or mutton. Other popular dishes in Pakistan include Biryani, Pulao, and Haleem.

• Nihari is a rich and flavorful Pakistani dish that requires slow cooking to achieve its tender meat and aromatic gravy. Here’s a basic recipe to get you started: Ingredients:

Nihari

1 kg beef or mutton (bone-in)

• 2 large onions, sliced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsps ghee or oil
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1 tsp black peppercorns
• 4 green cardamoms
• 2 bay leaves
• Salt to taste
• 2 tbsps wheat flour (for thickening)

🍖 Meat

Cooking Oil

Mishala

Tomato

Onion

Chilli

• Fresh coriander leaves for garnish
• Lemon wedges for serving Instructions:
• Prep the meat: Wash the meat thoroughly and cut it into large pieces.
• Sauté the onions: Heat the ghee or oil in a large pot over medium heat. Add the sliced onions and sauté until they turn golden brown.
• Add the meat and spices: Add the meat to the pot and brown it on all sides. Then, add the minced garlic and ginger and sauté for a minute until fragrant. Add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black peppercorns, green cardamoms, and bay leaves. Stir well to coat the meat with the spices.
• Simmer: Pour enough water to cover the meat completely. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is very tender.
• Thicken the gravy: In a small bowl, whisk together the wheat flour with a little water to make a smooth paste. Gradually add this paste to the simmering gravy, stirring constantly to avoid lumps. Simmer for another 5-10 minutes until the gravy reaches your desired consistency.
• Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or paratha. Tips:
• For a richer flavor, use bone-in meat.
• You can adjust the amount of spices to your taste.
• If you don’t have wheat flour, you can use cornstarch to thicken the gravy.
• For a deeper flavor, you can brown the onions and meat in ghee instead of oil.
• Nihari tastes even better the next day, so you can make it ahead of time. Enjoy your delicious homemade Nihari!

Beef nihari

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