Entrees

Nihari

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Nihari

5 from 1 vote
Course: MainDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 
Calories

300

kcal

Ingredients

  • 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.

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