Ingredients: Beef (ask for nihari meat) 1/2 Kg, salt to taste, red chili powder 1⁄2 tsp, kashmiri chili powder 1⁄2 tsp, turmeric powder 1⁄4 tsp, coriander powder 1 tbsp, oil 11⁄2 cup, white flour 1 tbsp full, whole wheat flour 1 tbsp full, ginger paste 1 tsp, garlic paste 1⁄2 tsp, funnel seeds powder 1 pinch, ginger powder 1 pinch.
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Special Nihari spices
Fennel seeds (Saunf) 1 tbsp, whole black pepper (Kali Mirch) 1⁄2 tsp, cumin seeds (Zeera) 1⁄2 tsp, green cardamom (Choti Ilaichi) seeds 2, cloves (Laung) 10, black cardamom (Bari Ilaichi) 2, stick of cinnamon (Dalchini)1, bay leaf (Tezpatta) 1, nutmeg (Jaiphal) and mace (Javitri) 1⁄4 tsp, coriander (Dhaniya) seeds 1 tbsp, 1 stick (Piplee), aniseed flower (Badian ka phool) 1.
For Garnishing
1 to 1 1⁄2 inch ginger (Adrak) – Julian, 2 tbsp chopped coriander (Dhaniya) leaves, 3 tbsp mint leaves, 3 to 4 green chilies-chopped, 2 Lemon (cut in 4 pieces)
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Cooking Method of Nihari
Put 1⁄2 cup oil in a pot and add meat into the oil and fry it a little until colors changed a bit. Add salt, chili powder, turmeric powder, coriander seeds powder, ginger and garlic paste into the pot. Add a little bit of water and mix well.
Side by side 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. Add funnel seed powder and ginger powder. Dissolve maida and whole wheat flour in 1/2 cup of water, add this to the meat and bring to boil. After 4-5 boils remove the bundle of spices and cook the curry to desired consistency. In the end fry some onions slices in a cup of oil till golden brown and add to nihari. Serve nihari with fresh ginger, mint leaves and green chilies.
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