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

Ingredient Substitutions

• Instead of Beef (boneless chuck or similar): Lamb shoulder (bone‑in), Mutton (bone‑in)
• Instead of Ghee (clarified butter): Unsalted butter, Vegetable oil
• Instead of Onion: Shallots
• Instead of Garlic cloves: Garlic paste (1 tsp)
• Instead of Dry ginger (sund): Fresh ginger (1 tsp grated)
• Instead of Cumin seeds: Ground cumin (½ tsp)
• Instead of Fennel seeds: Anise seeds (½ tbsp)
• Instead of Coriander seeds (dry): Ground coriander (1 tsp)
• Instead of Bay leaves (tez patta): None
• Instead of Nutmeg (jaiphal): Mace (same amount)
• Instead of Mace (javitri): Nutmeg (same amount)
• Instead of Black peppercorns (whole): Ground black pepper (½ tsp)
• Instead of Green cardamom pods: Cardamom powder (¼ tsp)
• Instead of Pipli (long pepper): Extra black pepper
• Instead of Turmeric powder: None
• Instead of Red chili powder: Paprika + cayenne mix
• Instead of Salt: Sea salt
• Instead of Water: Beef broth for richer flavor
• Instead of All‑purpose flour (atta): All‑purpose flour (same amount)
• Instead of Fresh coriander leaves: Cilantro
• Instead of Green chilies: Jalapeño
• Instead of Lemon wedges: Lime wedges
• Instead of Naan or Kulcha: Roti, Paratha

Equipment Needed

• Pressure cooker (6‑liter capacity)
• Heavy‑bottomed pan or skillet
• Chopping board
• Sharp chef’s knife
• Spice grinder or mortar & pestle
• Muslin cloth bag (potli)
• Measuring spoons & cups
• Ladle or large spoon
• Mixing bowl
• Whisk (optional)
• Tongs (optional)
• Stove (gas or electric)

Critical Steps — Do Not Skip

• Browning the beef pieces to develop deep flavor.
• Cooking under pressure for the correct 45‑minute duration.
• Removing the potli without losing infused spices.
• Gradual addition of flour slurry to avoid lumps.

Chef Tips from the Video

• Use fresh whole spices and grind them just before cooking for maximum aroma.
• Boneless beef gives a smoother eating experience; if using bone‑in, increase cooking time by 10 minutes.
• For extra depth, replace part of the water with beef stock.
• Serve with a side of pickled onions or achaar for contrast.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight before reheating.

Room temperature: Not recommended due to perishable meat.

Make-Ahead Tips

• Grind whole spices a day ahead and store in an airtight jar.
• Prepare the potli and keep it in the fridge; it stays fresh for a week.
• The broth can be made in advance, cooled, and refrigerated; reheat before adding meat.