Introduction
The Nahari recipe is among the most favored dishes loved in Pakistan for its profound flavor and thick spicy gravy. Traditionally, it is served during breakfast with naan. It is enjoyed at weddings, family functions, and even on weekend.
This simple recipe for Nahari made in the Pakistani style allows you to make it at home without hard steps. Use the most basic cooking ingredients found in any kitchen. The rich and delectable result produced is truly fit for anything from lunch to dinner.
The long cooking process gives Nahari every bit of flavor that makes the wait worthwhile. The recipe really works its magic as the meat is cooked slow and tenderizes and allows the spices to meld perfectly. So let the fun begin!
Ingredients
| Ingredient | Quantity | Notes |
| Beef (shank or stew meat) | 1 kg | Use bone-in pieces for rich flavor |
| Cooking oil or ghee | 1 cup | Adds aroma and depth |
| Wheat flour | 3 tbsp | For thickening the gravy |
| Ginger garlic paste | 2 tbsp | Freshly ground preferred |
| Salt | To taste | Adjust later if needed |
| Red chili powder | 2 tsp | For spice level |
| Turmeric powder | 1/2 tsp | Adds color |
| Coriander powder | 2 tsp | For rich taste |
| Fennel seeds (saunf) | 1 tbsp | Optional but enhances aroma |
| Cloves | 4–5 | Use whole cloves |
| Black cardamoms | 2 | Adds strong flavor |
| Cinnamon stick | 1 piece | Adds warmth |
| Bay leaf | 1 | For aroma |
| Water | 6 cups | For slow cooking |
| Lemon | 1 | For serving |
| Green chilies | 3–4 | For garnish |
| Fresh coriander leaves | As needed | For garnish |
| Fried onions | 1/2 cup | For topping |
Instructions
Step 1 – Prepare the Meat Base
Heat oil or ghee in a large pot.
Add ginger-garlic paste and sauté for a minute until the aroma comes.
Add the beef pieces and fry for 5 to 7 minutes until they are light brown in color.
Step 2 – Add Spices
Add salt, red chili powder, turmeric, and coriander powder.
Mix well to coat the meat evenly with the spices.
Step 3 – Add Water and Simmer
Pour 6 cups of water; add the cloves, cardamoms, cinnamon, bay leaf, and fenugreek seeds. Bring the flame to low and boil for 45 hours until the meat is tender and has absorbed the flavor.
Step 4 – Thicken the Gravy
The first thing to do is blend wheat flour by adding it into a half cup of water to create a consistent paste. Gradually add this paste into the gravy while stirring continuously. Bring it to boil for a period of 10 -15 minutes, by which time you will notice the curry begin to thicken.
Step 5 – Final Touch
At theFor the next 10 more minutes, cook while adding fried onions. the end, the flame should be switched off. Then garnish with the other items like green chilies, fresh coriander, and lemon slices.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 15 minutes | 4–5 hours | 5 hours | 6 persons |
Serve hot Nahari with naan or tandoori roti. You can also enjoy it with paratha for a special treat.
Tips & Tricks
• Use bone-in beef to get that true, nice flavor.
• For the best flavor, slow cooking is a must; do not rush.
• Fry the spices thoroughly to release their rich aroma before adding water.
• Substitute cornflour for wheat flour if necessary.
• Add lemon just before serving for a fresh kick.
History of Nahari
Nahari originated in Old Delhi during the Mughal period. It was a royal breakfast dish enjoyed by nobles after morning prayers. The word “Nahari” comes from “Nahar,” an Arabic word meaning “day.”
When the Mughal culture spread to Pakistan, this dish became part of our food tradition. Today, it’s a weekend favorite in Pakistani homes, especially in punjab or Karachi.
Nutrition Facts
| Nutrient | Per Serving (1 Bowl) |
| Calories | 420 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sodium | 780 mg |
Serving Suggestions
Eat Nahari or tasty naan and hot tandoori roti or kulcha. Adding lemon juice and sliced green chili it before serving will enhance its flavor. The cold raita or salad balances the hot spicy flavor. Garnish with fried onions and coriander leaves for an attractive presentation.
Common Mistakes to Avoid
• Avoid overusing flour; it makes the gravy too thick.
• Don’t cook on high flame, or meat will stay hard.
• Avoid using too many spices; it can hide the real flavor.
• Don’t add lemon while cooking; it makes meat tough
Storage Method
Allow the remaining Nahari to cool down entirely.
Place on in an air-tight container.
Keep on in the refrigerator for maximum 3 days.
Reheat on low flame and add some water before ready to serve.
To extendFor extending the shelf life, freeze it for 1 month. Defrost for a night before reheating.
Q1: Can I make Nahari with chicken instead of beef?
Yes, you can use chicken for a quicker version. Cook it for 1 hour only.
Q2: How can I make Nahari spicier?
Add more red chili powder or crushed black pepper.
Q3: Can I make it without wheat flour?
Yes, you can use cornflour or gram flour to thicken the gravy.
Q4: What is the best side dish with Nahari?
Naan, lemon wedges, and salad go best with Nahari.
Q5: Is Nahari healthy?
Yes, it’s rich in protein, but limit oil if you want a lighter version.
Internal & External Links
https://quickrespices.com/malai-boti-pizza-recipe-easy-pakistani-style/
https://quickrespices.com/creamy-crack-chicken/
H2: Conclusion
It is an edressive dish named Nahari; however, in reality, it’s a culture engraved in the life and homes of Pakistanis. The deliciousness and richness in gravy make every bite a worthy one. This uncomplicated recipe will now allow anyone to have a restaurant-style taste very easily at home