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Ingredients:
½ Kg. Beef -ask For Nihari Meat (shank)
1½ Tsp. Salt
½ Tsp Red Chili (lal Mirch) Powder
½ Tsp. Kashmiri Chili (lal Mirch) Powder
¼ Tsp. Turmeric (haldi) Powder
1 Tbs. Coriander (dhaniya) Powder
1½ Cup Oil
3 Tbs. White Flour (maida)
1 Tsp Ginger (adrak) Paste
½ Tsp. Garlic (lehsan) Paste
For Garnishing
1 To 1 ½ Inch Ginger (adrak) (julian)
2 Tbs. Chopped Coriander (dhaniya) Leaves
3 To 4 Chopped Green Chilies
2 Lemon (sliced)
Special Nihari Spices
2 Tbs. Fennel (saunf)
½ Tsp Black Pepper (kali Mirch)
½ Tsp. Cumin Seeds (zeera)
2 Green Cardamom (chhoti Ilaichi) Seeds
10 Cloves (laung)
2 Black Cardamom (bari Ilaichi)
1 Stick Of Cinnamon (dalchini)
1 Bay Leaves (tezpatta)
¼ Tsp. Nutmeg (jaiphal) And Mace (javitri)
2 Tbs. Coriander (dhaniya) Seeds
1 Stick (piplee)
1 Aniseed Flower (badian)
Preparation:
Put ½ Cup Oil In A Pot.
Add Meat And Fry It A Little.
Add Salt, Chili Powder, Turmeric (haldi) Powder, Coriander Seeds (dhaniya) Powder And Ginger (adrak) Paste.
Add A Little Water And Mix Well.
Dissolve Maida In 1 Cup Of Water And Add This To The Meat And Bring To Boil.
Grind All The Special Nihari Spices, Put The Grounded Mixture Of Spices In A Fine Cotton Cloth Bundle And Add To The Meat.
Add 5-6 Glasses 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.
You can serve with your family and friends.
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