To make nihari let's prepare a homemade nihari masala first for that take every ingredient written in the ingredients section of nihari masala and grind it to a fine powder. First grind the whole spices then add the powdered spices and grind again. Seive it to make sure it's finely grinded. These ingredients are easily available at grocers shop or at any Asian market either super store or hyper store. You can store this masala for 6 months in an airtight container in the refrigerator.

With this quantity of nihari masala you can easily make nihari of 1 1/2 kg meat. Now let's come to prepare nihari for that take shank meat with bones. With shank meat nihari tastes much better. Wash and clean the meat and dry out all the excess water and keep it aside. Now in a deep vessel add 1 cup oil when gets heated add the sliced onions and fry it till golden brown. Then add the meat and saute for 5 minutes till the time it changes it's colour.

Now add 2 tbsp water in the ginger garlic paste and add it to the meat and mix well. Cook it till the raw smell goes away. Then add the dry spices salt, turmeric powder, red chilli powder and coriander powder and them well. Cook till all the water dried out and oil comes on surface. Then add 2 tbsp of prepared nihari masala and mix well. Cook for 4-5 minutes then add 1/2 cup beaten yoghurt to it and mix well. Lower the flame while adding yoghurt. Cook for 3-4 minutes then add water to it.

The water should be sufficient enough to cover the meat. Cook it till the meat gets completely tender. You can even pressure cook it for 4-5 whistles or until completely done. Let the pressure of the cooker release naturally. By the time dry roast 4 tbsp whole wheat flour and when comes to room temperature transfer it to a bowl then add 2 tbsp prepared nihari masala to it and mix well. Now add 5-6 tbsp water to it and make a thin slurry out of it. Keep it aside.

Now take the maximum oil from the meat out in a bowl because when we will add the wheat slurry it will all disappear. We will add this oil later at the end and at the time of serving. Now start adding the slurry with one hand and stirring continuously with other hand. Then allow it boil on high flame then lower the flame cover it and cook it for 10 minutes. Then add half of the chopped coriander leaves, green chillies and ginger julienne to it along with 1 tbsp prepared nihari masala.

Add juice of 1 lime and mix really well. Lower the flame cover it cook on high flame for 2 minutes then off the flame and allow it to rest for 5 minutes. Then put it in a serving bowl add coriander leaves, green chillies and ginger julienne to it. Sprinkle nihari masala on it then add the oil to it which we had taken out. Serve it hot with the choice of your bread and enjoy it with your loved ones.
Happy Cooking 😊