Nihari
4
servings30
minutes4
hours300
kcalIngredients
1 Kg. beef-ask for nihari meat (shank)
2 tsp. salt
2 tsp. red chili (Lal Mirch) powder
1 tsp. kashmiri chili (Lal Mirch) powder
1/2 tsp. turmeric (Haldi) powder
1.5 cup oil
4 tbs. white flour (maida)
2 tsp ginger (Adrak) paste
2 tsp. garlic (Lehsan) paste
1 medium onion, sliced thin
- Garnish
1 to 1 ½ inch ginger (Adrak)- Julian
2 tbs. chopped coriander (Dhaniya) leaves
4 green chilies-chopped
2 Lemon (sliced)
- Special Nihari Spices
3 tbs. fennel (Saunf)
0.5 tsp black pepper corns (Kali Mirch)
1 tsp. White cumin seeds (Zeera)
1/2 tsp black zeera
4 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaf (Tezpatta)
1/4 tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick long pepper (Piplee) Optional
2 aniseed flower (Badian) Optional
1 tsp dry ginger (Sonth)
Directions
- Put ½ cup oil in a pot. Add meat and fry it a little.
- Add salt, chili powder, turmeric (Haldi) powder, garlic paste and ginger (Adrak) paste. Add one and a half cup water and mix well.
- Dissolve maida in 1/2 cup of water, add this to the meat and bring to boil.
- Grind all the Special Nihari spices, put the grounded mixture of spices in a cheese cloth bundle and add to the meat.
- Add 6-7 cups of water, cover and leave to tenderize on very low flame.
- When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
- Garnish
- Fry some onion slices in a cup of oil till golden brown and add to Nihari.
- Also garnish with fresh ginger (Adrak) and green chilies.
