Here is the best beef Nihari or Paya recipe in Bangladeshi style! Nihari and Paya are two traditional dishes that are very popular in Bangladesh and known for their rich flavor and comforting warmth. Nihari is a slow-cooked stew made with beef or lamb, and Paya is a soup made with trotters (feet) of cow or goat. Both dishes are almost same and typically served with rice or naan bread.

Nihari or paya is an important part of Bangladeshi cuisine and are enjoyed by people of all ages. Nihari is often served as a special treat on weekends, holidays, and special occasions, and is particularly enjoyed during Eid-Ul- Adha (Kurbanir Eid), a festival that holds great significance for the Muslim community worldwide.

This rich and spicy dish is made with tender pieces of meat, slow-cooked in a flavorful broth made from bone marrow, aromatic spices, and herbs. And if you’re a fan of bone marrow, this dish will surely make your taste buds dance with joy!

I hope you enjoy making and eating this beef nihari recipe as much as I do! Let’s get started!

Best Beef Nihari Recipe Bangladeshi Style

List of Ingredients Needed for The Nihari Recipe Bangladeshi Style

Here is a list of ingredients you will need to make this delicious Beef Nihari recipe:

Nihari 20 pieces or 3 kg

Sliced onion 4 cups

Garlic paste 4 tablespoons

Ginger paste 5 tablespoons

Salt to taste 2 tablespoons

Red chili powder 3 tablespoons

Turmeric powder 1 & 1/2 tablespoons

Coriander powder 1 tablespoon

Cumin powder 1 tablespoon

Garam masala 1 teaspoon

Black cardamom 2 pieces

Bay leaf 4 pieces

Cinnamon sticks 4 pieces

Cardamom 6 pieces

Cloves 4 pieces

Black pepper 10 pieces

Cooking oil 1 cup

Tamarind 25 gm

Chopped parsley (for garnish)

Description of Key Ingredients and Their Benefits

Here’s a brief description of some of the key ingredients and their benefits:

Nihari: This is the main ingredient and it’s a slow-cooked stew made with beef or lamb.

Sliced onion: This provides a base of flavor for the dish and is rich in antioxidants.

Garlic and ginger paste: These add a subtle spiciness to the dish and have anti-inflammatory properties.

Red chili powder: This adds heat to the dish and has been shown to boost metabolism and aid in weight loss.

Turmeric powder: This adds a beautiful yellow color to the dish and has anti-inflammatory and antioxidant properties.

Coriander and cumin powder: These add a warm, earthy flavor to the dish and have been shown to have anti-inflammatory and antioxidant properties.

Garam masala: This is a blend of spices and adds a unique flavor to the dish.

Black cardamom, bay leaf, cinnamon sticks, cardamom, cloves, black pepper: These are whole spices which are used to add depth of flavor to the dish.

Cooking oil: This is used for cooking and adds a rich, buttery flavor to the dish.

Tamarind: This is used to add sourness to the dish and it’s a good source of vitamin C and antioxidants.

Chopped parsley: This is used as a garnish and adds a fresh, herby flavor to the dish.

Suggestions for Substituting Ingredients If Needed

If you don’t have Nihari cut, you can use another cut of meat like shank or chuck
If you don’t have tamarind, you can substitute with lemon juice to add a sourness to the dish.
If you don’t have fresh ginger, you can use ginger powder instead.
If you don’t have fresh parsley, you can use cilantro instead.
If you don’t have cow trotters, you can use goat trotters

How to cook Beef Nihari or Paya

I’m here to guide you through the process step by step. Don’t worry if you don’t have a pressure cooker, I’ll show you how to make it without one. And if you’re looking for a way to make it thick without flour, I’ve got you covered too!

So why not give beef nihari a try? With a little bit of effort, you can create a traditional Mughal breakfast right in your own kitchen. Trust me, it’s worth it!

Step 1

In a nonstick saucepan (I used 30cm), put all beef nihari and put all ingredients one by one without Tamarind and Chop parsley. After that, add water 3-4 L until the nihari sinks.

Step 2

Let it simmer for 30 minutes on high heat with covered. Then in mid-low flame, cook it for 2 hours. (If needed, add water and cook until the gravy thickens)

Step 3

In last 30 minutes, cook it in very low flame. Total cooking time for beef paya would be 3 hours approximately.

When the nihari is melted down then add Tamarind and Chop Parsley.

Step 4

Prepare tempering: heat a fry-pan then put 1/3 cup cooking oil & 1/3 cup sliced onion. Stir-fry constantly until it turns golden brown color. Then put it on top of Nihari and cover for 15 minutes.

Finally, garnish with sliced ginger and parsley.

How to Make Paya or Nihari Bangladeshi style Recipe Video

https://youtu.be/YNh0JfjXTbU

Best Beef Nihari or Paya Recipe I Bangladeshi Style Nihari or Paya Recipe with Easy Steps (https://youtu.be/YNh0JfjXTbU)

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Some Tips for Making Your Beef Nihari More Flavorful

To make the nihari dish more flavorful, you can add a few whole spices like cinnamon sticks, cardamom, and cloves while cooking.

Adding a small amount of ghee while cooking can also enhance the flavor.

You can also add a small amount of clarified butter (ghee) on top of the dish before serving, it will give a rich buttery flavor to the dish.

Yes, finally sounds yum!

How to Serve the Beef Nihari or Paya

Congratulations! Your Beef Nihari and Paya is now ready to be served!

Nihari and Paya are best served with rice, naan bread, Khola Jali Pitha, or roti. You can also serve it with paratha, luchi or even with plain bread.

In Bangladesh, Nihari and Paya is traditionally served with a side of lime wedges, chopped fresh cilantro, and ginger.

I hope you enjoy your meal and don’t forget to share it with your friends and family. It’s a perfect recipe to cook in large quantity and share it with loved one.

Conclusion

In summary, I’ve walked through a recipe for making the best beef Nihari and Paya in Bangladeshi style. This dish is a traditional and popular dish in Bangladesh that is known for its rich flavor and comforting warmth. We’ve provided a list of ingredients, step-by-step instructions for preparation, tips for making the dish more flavorful, and suggestions for substituting ingredients if needed.

As a personal recommendation, I suggest that you use high-quality meat and fresh spices for the best taste. I also recommend trying different variations of the dish by experimenting with different meats and spices to suit your taste preferences.

I hope you enjoyed making this recipe and that you found it easy to follow. I would love to hear your feedback on how the dish turned out for you and if you have any suggestions for improvements. Please share your experience with me in the comments below.

Additional Information About Nihari Recipe

History of The Dish

Nihari and Paya have been a part of Bangladeshi cuisine for centuries. It’s believed that it was first created by the Mughals and was popular among the royal courts. It has since been passed down through generations and has become a staple recipe of Bangladesh.

Variations of The Dish

Nihari and Paya can be made with various meats such as beef, lamb, chicken, and mutton. It can also be made with fish. Each meat gives a different taste and texture to the dish.

Possible Health Benefits

Nihari and Paya are rich in protein, vitamins and minerals. The broth of the Nihari and Paya is rich in collagen, which is good for maintaining healthy skin, hair, and joints. Additionally, the spices used in the recipe such as ginger, garlic, cumin and turmeric have anti-inflammatory properties. This dish is also a great source of energy due to the high protein content, it is also low in fat, making it a healthy option.

It’s always a good idea to consume it in moderation, but overall it’s a great dish that is full of flavor, and has some health benefits. Enjoy it and make sure to share it with your friends and family, it’s always better to share a good meal with loved ones.Top of Form

How to Make Nihari Thick?

There are several ways to make nihari thick:

Cook It Down

Allow the nihari to simmer on low heat until the liquid has reduced and the dish has thickened. This can take some time, but it will create a rich and flavorful gravy.

Use A Flour Slurry

Mix 2 tablespoons of flour with a small amount of water to create a slurry. Slowly add the slurry to the nihari while stirring, and cook for a few minutes until the desired thickness is achieved.

Use A Cornstarch Slurry

Mix 2 tablespoons of cornstarch with a small amount of water to create a slurry. Slowly add the slurry to the nihari while stirring, and cook for a few minutes until the desired thickness is achieved.

Use Whole Wheat Flour

Mix 1 tablespoon of whole wheat flour with a small amount of cold water to make a paste. Slowly add this paste to the nihari while stirring and cook for a few minutes until the desired thickness is achieved.

Add Mashed Potatoes Or Sweet Potatoes

You can add mashed potatoes or sweet potatoes to thicken the gravy, and it will also add a creamy texture to the dish.

Keep in mind, when thickening the Nihari, you should add the thickening agent little by little, while stirring the Nihari, to ensure you don’t add too much and make the dish too thick.

My personal tip for you! One of the best ways to make your nihari thicker without using any flour is by adding more onions. Onions are a key ingredient in nihari, as they not only add flavor but also help to thicken the gravy.

So, the next time you’re making nihari, try using more onions and see the difference it makes. It’s a simple yet effective trick that will leave you with a delicious and thick nihari that is sure to impress!

Best Beef Nihari Or Paya Recipe Bangladeshi Style

Yield: 8

Prep Time: 1 hour

Cook Time: 3 hours

Additional Time: 30 minutes

Total Time: 4 hours 30 minutes

Here is the best beef Nihari or Paya recipe in Bangladeshi style! Nihari and Paya are two traditional dishes that are very popular in Bangladesh and known for their rich flavor and comforting warmth.

Ingredients

Nihari 20 pieces or 3 kg
Sliced onion 4 cups
Garlic paste 4 tablespoons
Ginger paste 5 tablespoons
Salt to taste 2 tablespoons
Red chili powder 3 tablespoons
Turmeric powder 1 & 1/2 tablespoons
Coriander powder 1 tablespoon
Cumin powder 1 tablespoon
Garam masala 1 teaspoon
Black cardamom 2 pieces
Bay leaf 4 pieces
Cinnamon sticks 4 pieces
Cardamom 6 pieces
Cloves 4 pieces
Black pepper 10 pieces
Cooking oil 1 cup
Tamarind 25 gm
Chopped parsley (for garnish)