Nihari
By : Nargis AhmedMethod
- Heat oil in a pot
- Saute meat till light brown
- Remove, drain and keep aside
- Fry onion, till golden brown
- Add meat and grinded ingredients, ginger-garlic paste, salt, chilli powder, yoghurt, turmeric powder and bay leaves
- Saute for 3-4 minutes
- Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender
- The dissolve maida in 1/2 cup water, and pour slowly in the meat , stirring continuously
- Let it cook for some more time, and get the gravy to required consistency
- Garnish with grated ginger, coriander leaves and green chillies
- Serve hot with Nan
Ingredients:
1/2 kilo beef (with bones)
2 bay leaves
Salt as per taste
1/2 tsp turmeric powder
1 onion, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp maida
1/2 tsp red chilli powder
1/4 cup yoghurt
2 tbsp oil
1/2 kilo beef (with bones)
2 bay leaves
Salt as per taste
1/2 tsp turmeric powder
1 onion, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp maida
1/2 tsp red chilli powder
1/4 cup yoghurt
2 tbsp oil
Grind together:
1 tbsp saunf (aniseeds)
1/2 tsp cumin seeds
1/2 tsp pepper
1/4 tsp dry ginger powder
1 badi illachi
1/2" cinnamon
1/4 tsp nutmeg powder
5 cloves
For garnishing
1 tsp grated fresh ginger
Coriander leaves, chopped
2 green chillies, slitted
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