Easy & Fast Nihari Beef Stew (Restaurant Style)

Welcome back to Fahid's Kitchen.

Today we are making the King of Stews: Beef Nihari a Pakistani staple especially for breakfast!

Traditionally, Nihari is supposed to cook overnight while wise old men watch the pot and tell stories. We don't have time for that. We have jobs, school, and short attention spans. So today, I’m showing you how to get that sticky, spicy, "Restaurant Style" gravy in a fraction of the time.

The Strategy:
We are using the pressure cooker to bully the beef into becoming tender immediately. We are also probably using a boxed spice mix because roasting 25 different spices individually is not the vibe today.
Why this recipe works:
• The Texture: We use a flour slurry (Atta) to get that signature thick, glossy gravy.
• The Meat: We cook it until it falls off the bone just by looking at it.
• The Speed: Maximum flavor, minimum waiting.

The "Ingredients":
• Beef: Shank (Bong) using Halal AAA Angus, which is the gold standard, but grab whatever stewing beef is on sale!
• Nihari Masala: Yes, I used a packet. No, I am not ashamed!
• Gram and All Purpose Flour Mixture: Dissolved in water. This is the magic glue that turns "soup" into "stew."
• Garnish (The most important part): Ginger julienne, green chilies, lemon, and cilantro. Without this, it’s just brown soup.

If you love the taste of slow-cooked food but hate the "slow" part, hit LIKE. If you use boxed spices and pretend you made it from scratch, hit SUBSCRIBE.
#FahidsKitchen #BeefNihari #NihariRecipe #InstantPotNihari #DesiFood #LazyCooking #RestaurantStyle #SpicyEats