Beef nihari

Name: Beef nihari
Total time: 108000 s
Yield: 3.4 person
Cuisine: Pakistani
Ingredients: 1/2 Kg. beef-ask for nihari meat (shank); 1 1/2 tsp. salt; 1/2 tsp. red chilli (Lal Mirch) powder; 1 tbs. coriander (Dhaniya) powder; 1 1/2 cup oil; 3 tbs. white flour (maida); 1 tsp ginger (Adrak) paste; 1/2 tsp. garlic (Lehsan) paste; 1-1 1/2 inch ginger (Adrak)- Julian; 2 tbs. chopped coriander; 3-4 green chilies-chopped; 2 Lemon (sliced); 2 tbs. fennel (Saunf); 1/2 tsp black pepper (Kali Mirch); 1/2 tsp. cumin seeds (Zeera); 2 green cardamom (Chhoti Elaichi) seeds; 10 cloves (Laung); 2 tbs. coriander (Dhaniya) seeds; 1 stick (Piplee); 1 aniseed flower (Badian)

Ñôôri Màlîk @cook_16764838

islamabad

#weAreTogether 1
#ambassador
Beef Nihari Reciperecipe is one of the most popular recipe of Pakistani cuisine. No dining table is complete without presenting delicious and aromat Beef Nihari ...

Ñôôri Màlîk @cook_16764838

islamabad

#weAreTogether 1
#ambassador
Beef Nihari Reciperecipe is one of the most popular recipe of Pakistani cuisine. No dining table is complete without presenting delicious and aromat Beef Nihari ...

Saved

Ingredients

1.30 hr

3.4 person

1/2 Kg.beef-ask for nihari meat (shank)
1 1/2 tsp.salt
1/2 tsp.red chilli (Lal Mirch) powder
1 tbs.coriander (Dhaniya) powder
1 1/2 cupoil
3 tbs.white flour (maida)
1 tspginger (Adrak) paste
1/2 tsp.garlic (Lehsan) paste
for garnishing
1-1 1/2 inchginger (Adrak)- Julian
2 tbs.chopped coriander
3-4green chilies-chopped
2Lemon (sliced)
Special Nihari spices
2 tbs.fennel (Saunf)
1/2 tspblack pepper (Kali Mirch)
1/2 tsp.cumin seeds (Zeera)
2green cardamom (Chhoti Elaichi) seeds
10 cloves(Laung)
2 tbs.coriander (Dhaniya) seeds
1 stick(Piplee)
1aniseed flower (Badian)

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Steps

1.30 hr

1

Put ½ cup oil in a pot. Add meat and fry it a little.
2

Add salt, chilli powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
3

Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
4

Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
5

Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
6

When meat has softened, remove
the bundle of spices and cook the curry to desired consistency.
7

Garnish:
Fry some onion slices in a cup of oil till golden brown and add to Nihari.
8

Also garnish with fresh ginger (Adrak) and green chilies.
9

Serve with hot tandoori naan..
10