Main Courses > International Cuisine > Asian Mains > Pakistani Nihari

Pressure Cooker Nihari - Quick & Easy

A faster version of the traditional Pakistani Nihari made in an Instant Pot or pressure cooker, delivering the same authentic flavors in a fraction of the time.

Prep Time
20 minutes
Cook Time
1 hour
Servings
4-6
Ingredients
  • 1 kg Beef or Mutton (bone-in, shanks preferred)
  • 6 tbsp Nihari Masala (store-bought or homemade)
  • 1/2 cup Cooking Oil/Ghee
  • 1 large Onions (thinly sliced)
  • 2 tbsp Ginger-Garlic Paste
  • 3 tbsp All-Purpose Flour (for thickening)
  • 4 cups Water
  • For serving Lemon Wedges
  • For serving Fresh Cilantro (chopped)
  • For serving Green Chilies (slit)
  • For serving Ginger (julienned)

Preparing the Meat

Wash the beef or mutton shanks thoroughly and pat them dry.

Sautéing the Aromatics

In the Instant Pot, heat oil/ghee using the 'Sauté' function. Add sliced onions and sauté until golden brown.

Adding Ginger-Garlic Paste and Spices

Add ginger-garlic paste and sauté for a minute. Then add the Nihari Masala and cook for 1-2 minutes, stirring constantly.

Browning the Meat

Add the beef or mutton shanks to the Instant Pot and sear them on all sides until browned.

Pressure Cooking

Add 4 cups of water to the Instant Pot. Secure the lid and set the valve to 'Sealing'. Cook on 'Manual' or 'Pressure Cook' mode for 45 minutes. Let the pressure release naturally for 15 minutes, then manually release any remaining pressure.

Thickening the Gravy

Carefully open the Instant Pot. In a separate bowl, mix all-purpose flour with a little bit of water to form a smooth slurry. Turn the 'Sauté' function back on. Gradually add the flour slurry to the Nihari, stirring continuously to prevent lumps. Simmer for 10-15 minutes, or until the gravy has thickened.

Final Touches and Serving

Adjust salt and spices as needed. Garnish with fresh cilantro, julienned ginger, and slit green chilies. Serve hot with naan or roti and lemon wedges.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is approximate and varies based on specific ingredients and portion sizes.

Calories: 200-250
Protein: 20-25g
Fat: 12-18g
Carbohydrates: 6-9g

Other Considerations for Nutrition

Pressure cooker Nihari retains more nutrients due to shorter cooking time. However, fat content remains a consideration. Opt for leaner meat and control oil/ghee usage. Serve with whole grains for a more balanced meal.

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FAQ

  • Can I use frozen meat?

    It is recommended to thaw the meat before cooking for even cooking. However, if you are using frozen meat, increase the cooking time by 15-20 minutes.
  • What if the gravy is too thick?

    Add a little bit of hot water to thin the gravy to your desired consistency.
  • Can I use a different pressure cooker?

    Yes, you can use any pressure cooker. Adjust the cooking time based on your pressure cooker's instructions.
  • Can I add bone marrow?

    Yes, adding bone marrow will enhance the flavor and richness of the Nihari. Add it along with the meat during the pressure cooking stage.