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Beef >> Nihari
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Beef >> Nihari


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)
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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