Nihari

Name: Nihari
Cuisine: Pakistani
Ingredients: 2 kg Beef bong....; 1/2 kg Bones; ginger garlic paste; 3 tbsp red chillies more if you like; 1 tsp turmeric; 2 tsp salt; 2 tbs Fennel seeds(saunf) powder; 2 pieces ginger or ground 1 tbsp; 1 tbsp ginger ground; 1tbsp Coriander seeds(dhania); 1 tbsp white cumin(safaid zeera); 1 tsp or less black cumin; 1 1/2 tbsp Black pepper corns; 5-6 Green cardamom; 4 only seeds Black cardamom; 2 Bay leaves; 3 to 4 Pipli; 2-3 piece star anise(badyan ka phool); 1/2 tbsp cloves; 1/2 tsp nutmeg(jaifal); 1/2 tsp mace(javetri); 3-4 whole or ground Deigee mirch 1 tbsp; 1 tsp paprika (optional); 1/2 tsp citric acid; 1 tsp black salt; 1 cup or more oil; 1/2 to 3/4 cup Roasted whole wheat; 2tbsp oil; 5 to 6 tez pata

Munira Kamal @cook_17786512

Every country has it's own special cuisine. Pakistan being the multicultural nation has so many special food with different recipes and taste. Pakistani cuisine is also very popular and appreciated in the world. Nihari is one the popular beef stew rich in flavour, full of strong spices, topped with ghee or oil layer with beautifully tender meat commonly made with beef shank.
I always wanted to make a perfect nihari with my own masala then I found this recipe from my sister's friend who belongs to Dehli. And after trying this I never looked back at packet masalas. Nothing can beat the taste of freshly homemade ground spices. I hope you will like and try this 😋😋#MeatyEid

Munira Kamal @cook_17786512

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Ingredients

2 kgBeef bong....
1/2 kg Bones
ginger garlic paste
3 tbspred chillies more if you like
1 tsp turmeric
2 tspsalt
2 tbsFennel seeds(saunf) powder
2 piecesginger or ground 1 tbsp
1 tbspginger ground
1tbspCoriander seeds(dhania)
1 tbsp white cumin(safaid zeera)
1 tsp or lessblack cumin
1 1/2 tbspBlack pepper corns
5-6Green cardamom
4 only seeds Black cardamom
2Bay leaves
3 to 4Pipli
2-3 piecestar anise(badyan ka phool)
1/2 tbsp cloves
1/2 tsp nutmeg(jaifal)
1/2 tspmace(javetri)
3-4 whole or ground Deigee mirch 1 tbsp
1 tsp paprika (optional)
1/2 tsp citric acid
1 tspblack salt
1 cup or more oil
1/2 to 3/4 cupRoasted whole wheat
2tbsp oil
5 to 6 tez pata

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Steps

1

Grind all the whole masala into a fine powder. Make yakhni of bones with little salt, turmeric and red chillies, remove bones when it is done.
2

Take a big pan and add oil and meat. Put ginger garlic paste, tez paat and saute for a minute or two. Now add ground nihari masala and saute for 4 to 5 min. Add yakhni of bones and large quantity of water in the pan.
3

When it starts to boil then slow the flame and leave it for 2 to 3 hrs until the meat is tender or pressure cook it.
4

Or alternatively pressure cook it for approx 30 min on medium heat. Now roast the flour with 2 tbsp of oil and add it in nihari. Let it cook for nearly 20 min on low flame. Keep stirring. When it gets thick it's done. If you want extra taari on top then add liitle tarka of more ground daigi mirch with oil, I want it less oily so I skip this step. Enjoy with tandoori roti. 😋