Beef Nali Nehari

Name: Beef Nali Nehari
Cuisine: Pakistani
Ingredients: 1 kg Beef bong with Bones..; 1 tbsp ginger garlic paste; 1 tbsp red chillies; 1 tsp turmeric; to taste salt; 1 tbsp Fennel seeds; 1 pieces Soonth; 1 tbsp Corriander powder; 1 tbsp white cumin; 1 tsp black cumin; 1 tsp Black pepper; 3 Green cardamom(haree elaichee); 2 Black cardamom; 2 Pipli; 2 pieces star anise(badyan ka phool); cloves 1/2 tbsp; cinnamon pieces 1 small; 1 tbsp Kashmiri lal mirch; 1/2 tsp vinegar; 1/2 cup Roasted whole wheat flour

Aniza Naveed @AN_KitchenLab

Pakistan

#eiduladha
i learn this recipe from Munira Kamal the recipe is made with homemade masala and results perfect i got so much appreciation from my loved one

Aniza Naveed @AN_KitchenLab

Pakistan

#eiduladha
i learn this recipe from Munira Kamal the recipe is made with homemade masala and results perfect i got so much appreciation from my loved one

Saved

Ingredients

1 kgBeef bong with Bones..
1 tbspginger garlic paste
1 tbspred chillies
1 tspturmeric
to tastesalt
1 tbspFennel seeds
1 piecesSoonth
1 tbspCorriander powder
1 tbspwhite cumin
1 tspblack cumin
1 tspBlack pepper
3Green cardamom(haree elaichee)
2Black cardamom
2Pipli
2 piecesstar anise(badyan ka phool)
cloves1/2 tbsp
cinnamon pieces 1 small
1 tbspKashmiri lal mirch
1/2 tspvinegar
1/2 cupRoasted whole wheat flour

Saved

Steps

1

Roast all while garam masala and
Grind into a fine powder.
2

In pot take bones nd meat and ginger garlic paste and cook on high flame until all water release by meat dries now slow down flame and add dhania powder red chilli powder kashmiri mirch powder and turmeric powder with some splash of water and bhoonofy...
3

Now add grinded masala powder it will be almost 4 tbsp....bhoonify by adding some water again..
4

Now add almost 1.5 lit water and cook on high flame until first boil comes... when first boil come slow down flame and cook on low flame for 3 to 4 hours....
5

When meat cook properly take it out and keep aside and cook bones for more 1 hours now take out bones and keep its morrows (gooda) and discard bones....
6

Take out the red tarri which comes on top of gravy and keep aside Now roast the flour with and add it in nihari. Let it cook until required consistency achieved now add vinegar and slow down flame...at time of serving ad
7

Now roast the flour with and add it in nihari. Let it cook until required consistency achieved now add vinegar and slow down flame...
8

Add meat and oil which we have seprated before cook on dum fir 10 min serve with Naan and juline cut ginger corrainder leaves and lemon