Pressure Cooker Beef Nihari

Ingredients

• 1.5 kg Beef (boneless chuck or similar) (Cut into 100‑150 g pieces)
• 500 g Ghee (clarified butter) (About 2 cups)
• 1 large Onion (Finely chopped)
• 10 pcs Garlic cloves (Crushed into a paste)
• 10 g Dry ginger (sund) (Hard, sun‑dried piece; can be ground)
• 1 tbsp Cumin seeds
• 1 tbsp Fennel seeds
• 2 tbsp Coriander seeds (dry)
• 5 pcs Bay leaves (tez patta) (Whole)
• 2 small pieces Nutmeg (jaiphal) (Grated or ground)
• 2 small pieces Mace (javitri)
• 1.5 tbsp Black peppercorns (whole)
• 4 pcs Green cardamom pods (Seeds removed)
• 2 pieces Pipli (long pepper)
• 0.5 tbsp Turmeric powder
• 1.5 tbsp Red chili powder (Prefer bright red, not too smoky)
• 1 tbsp Salt (Adjust to taste)
• 3 L Water
• 1 cup All‑purpose flour (atta) (Sifted, no lumps)
• 2 tbsp Fresh coriander leaves (Finely chopped, for garnish)
• 2 pcs Green chilies (Slit, for garnish)
• 1 large Lemon wedges (Cut into wedges for serving)
• 5 pcs Naan or Kulcha (To serve alongside)

Instructions

1. Prepare the spice‑bag (potli)

   Place dry coriander seeds and bay leaves inside a small muslin cloth, gather the top and tie tightly to form a sealed potli.

   Time: PT5M

2. Chop and crush aromatics

   Finely chop the onion and crush the garlic cloves into a smooth paste.

   Time: PT8M

3. Grind whole spices

   In a spice grinder, combine cumin, fennel, coriander, black peppercorns, cardamom seeds, nutmeg, mace, pipli and dry ginger. Grind to a fine powder.

   Time: PT10M

4. Brown onions in ghee

   Heat 500 g ghee in the heavy‑bottomed pan over high heat. Add the chopped onion and sauté, stirring frequently, until deep golden brown.

   Time: PT7M

   Temperature: high heat

5. Brown the beef

   Add the beef pieces in batches, spreading them out. Fry on high heat, turning occasionally, until each piece is browned on all sides.

   Time: PT7M

   Temperature: high heat

6. Add garlic paste

   Stir in the garlic paste and cook for about 2 minutes until the raw smell disappears.

   Time: PT2M

   Temperature: medium heat

7. Introduce ground spices and powders

   Add the freshly ground spice mix from step 3, turmeric powder, red chili powder and salt. Stir well and cook for 4 minutes so the spices bloom.

   Time: PT4M

   Temperature: medium heat

8. Add water and bring to boil

   Pour in 3 L of water, increase heat and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high heat

9. Pressure‑cook the nihari

   Transfer the entire contents to the pressure cooker, close the lid and bring to full pressure on medium‑high heat. Once the whistle starts, reduce heat to low and cook for 45 minutes.

   Time: PT45M

   Temperature: medium heat

10. Release pressure and check meat

    Turn off the heat, allow the pressure to release naturally for about 5 minutes, then carefully open the cooker. The beef should be fork‑tender.

    Time: PT5M

11. Remove and discard the potli

    Take out the muslin potli, squeeze gently to extract any infused oil, and discard the bag.

    Time: PT2M

12. Add remaining ground spice mix

    Stir the remaining 3 tbsp of the ground spice mix (from step 3) into the broth and simmer for 4 minutes.

    Time: PT4M

    Temperature: low heat

13. Prepare flour slurry

    In a separate bowl, whisk 1 cup of atta with 1 cup of water until smooth, no lumps.

    Time: PT3M

14. Thicken the nihari

    Slowly pour the flour slurry into the simmering broth while stirring continuously. Cook for 3 minutes until the gravy thickens to a velvety consistency.

    Time: PT3M

    Temperature: low heat

15. Final simmer (dam)

    Return the browned beef pieces to the pot, lower the heat and let the nihari simmer gently for 12 minutes so flavors meld.

    Time: PT12M

    Temperature: low heat

16. Garnish and serve

    Spoon a little of the clear fried oil (tadka) from the top over each serving, garnish with chopped coriander, slit green chilies and lemon wedges. Serve hot with naan or kulcha.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

2 g