Beef Nihari 🇵🇰 I feel like out of all the desi foods out there this one is numbro uno 🤤 AND IF YOU SKIP THE FRIED ONION PART🤬 may you be guided Ingredients: Half cup oil 1.5kg beef chuck (lamb shanks work too) 2 packets Shan nihari masala 1 tbsp Kashmiri chilli powder 3 tbsp plain flour 1.5 tbsp ginger garlic paste 5 onions Fresh ginger 2 bullet chillies Handful coriander 4–5 small lemons Method: 1️⃣ Add oil to the pan and sauté the meat until it has a nice colour on all sides. 2️⃣ Add sliced onions and fry until golden brown, then add ginger garlic paste and sauté for 1 minute. Add a splash of water so it doesn’t burn. 3️⃣ In a bowl, mix 1.5 packets of Shan masala with a bit of Kashmiri chilli powder and water to make a thick paste — this stops the masala from catching. 4️⃣ Add the masala paste to the pan and sauté for 1–2 minutes, then pour in 3L of water. (Optional but highly recommended: add beef bones for extra richness… marrow in nihari is unreal 😮‍💨) 5️⃣ Cover with a lid and cook for 3–4 hours until the meat is extremely tender. 6️⃣ Fry the remaining onions until dark brown (without fried onions there’s no point making nihari lol 😭). Blend a handful and add back into the pot while it cooks for a deeper flavour. 7️⃣ Slice the ginger into thin sticks and finely slice the green chillies for garnish. 8️⃣ Once the meat is tender, remove excess oil. Mix flour with water to make a runny slurry, then gradually add it while continuously stirring so it doesn’t clump. 9️⃣ Cook on low for another 30–40 minutes, stirring every 10 minutes so it doesn’t catch. The nihari should be thick and glossy. 🔟 Plate up, spoon some of that oil back on top, and garnish with fried onions, ginger, green chillies and coriander. If you followed all those steps but not this one GIVE THAT DAMN NIHARI TO SOMEONE ELSE! #fyp #nihari #pakistanifood - @suleimancooks