Nihari Recipe

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)

How to make Nihari

1. Put ½ cup oil in a pot.
2. Add meat and fry it a little.
3. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste.
4. Add a little water and mix well.
5. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
6. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
7. Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
8. When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
9. Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
10. Also garnish with fresh Ginger (Adrak) and green chilies.