Introduction:
"Welcome back to our channel! Today, we're diving into the world of Pakistani cuisine with a beloved dish: Pressure Cooker Nihari. This rich, aromatic stew is packed with tender meat and spices, and thanks to the pressure cooker, we'll have it ready in no time. Let's get started!"


**Ingredients:**
- 1 kg beef shank or stewing beef
- 2 onions, finely sliced
- 4 tbsp ghee or oil
- 1/4 cup wheat flour (optional, for thickening)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp Nihari masala powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 6 cups water
- Fresh ginger, julienned (for garnish)
- Fresh coriander leaves, chopped (for garnish)

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**Instructions:**

1. **Prepare the Meat:**
- Heat ghee or oil in the pressure cooker.
- Add sliced onions and fry until golden brown.
- Add beef pieces and brown them on all sides.

2. **Spice Blend:**
- Add ginger paste, garlic paste, Nihari masala powder, turmeric powder, red chili powder, and salt to the meat.
- Stir well to coat the meat with the spices.

3. **Pressure Cooking:**
- Pour in water and mix thoroughly.
- Close the lid of the pressure cooker and cook on high heat until the first whistle.
- Reduce the heat to low and cook for 45-50 minutes, allowing the meat to become tender.

4. **Finishing Touches:**
- Once cooked, carefully release the pressure from the cooker.
- If desired, mix wheat flour with a little water to form a paste and gradually stir it into the Nihari to thicken the gravy.
- Simmer for an additional 10 minutes until the gravy reaches your desired consistency.

5. **Serve:**
- Garnish with fresh ginger juliennes and chopped coriander leaves.
- Serve hot with naan or rice for a hearty and delicious meal!

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**Conclusion:**
"Thank you for joining us as we explored this delightful Pressure Cooker Nihari recipe. Don't forget to like, comment, and subscribe for more easy-to-follow recipes from around the world. See you next time!"

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**Tips:**
- Adjust the spice levels according to your preference.
- Nihari tastes even better when allowed to sit for a few hours or overnight before serving, as the flavors deepen.
- Ensure the meat is well-browned before pressure cooking to enhance the flavor of the dish.

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