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Pressure Cooker Beef Nihari
A rich, aromatic Pakistani beef nihari cooked quickly in a pressure cooker. The recipe uses fresh whole spices, a fragrant spice‑bag (potli), and a final thickening with atta for authentic texture. Serve hot with naan or kulcha, garnished with fried oil, fresh coriander, green chilies and lemon.
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Cost Breakdown
Critical Success Points
- • Browning the beef pieces to develop deep flavor.
- • Cooking under pressure for the correct 45‑minute duration.
- • Removing the potli without losing infused spices.
- • Gradual addition of flour slurry to avoid lumps.
Safety Warnings
- • Hot oil can splatter – keep a lid nearby.
- • Pressure cooker: never open until steam has fully released.
- • Handle the muslin potli with tongs to avoid burns.
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