Bong Nihari

Name: Bong Nihari
Total time: 1800 s
Yield: 8person
Cuisine: Pakistani
Ingredients: 1 kg large cuts beef bong; Marrow Bones 1kg(narothy); Salt: as required; 2 tbsp Crushed Red Pepper:; Kashmiri Chilli:2tbsp; Turmeric Powder:1/4tbsp; 2 tbsp Dry Ginger:; 4 pcs Long Pepper:; 2 pcs Star Anise:; 1/2 tbsp Carom Seed:; 1/4 tsp Ground Nutmeg:; 1/4 tsp Ground Mace:; 1/2 tbsp Black Pepper:; 1/2 tbsp Black Cumin:; 1/2 tbsp White Cumin:; 2 pcs Cardamom (Large):; 5 pcs Green Cardamom:; 3 tbsp Fennel Seeds:; 6 pcs Cloves:; 2 sticks Cinnamon:; 4 tbs Whole Coriander: (make pouch); 2 pcs Bay Leaves:; 2.5-3 cups Oil:; 3 tbsp Crushed Ginger Garlic:; 1/2 cup Flour:; Water: as required; #For_Garnishing:; Ginger (sliced): as required; Green Chilli (sliced): as required; Green Coriander: as required

Naheed Baig @cook_18590907

karachi

#wearetogether
2ndweek
The wors Nihari comes from the Arabic wors 'Nahaar' which means 'early morning
best breakfast with nihari...must try ...

Naheed Baig @cook_18590907

karachi

#wearetogether
2ndweek
The wors Nihari comes from the Arabic wors 'Nahaar' which means 'early morning
best breakfast with nihari...must try ...

Saved

Ingredients

1.30 minutes

8person

1 kglarge cuts beef bong
Marrow Bones 1kg(narothy)
Salt: as required
2 tbspCrushed Red Pepper:
Kashmiri Chilli:2tbsp
Turmeric Powder:1/4tbsp
2 tbspDry Ginger:
4 pcsLong Pepper:
2 pcsStar Anise:
1/2 tbspCarom Seed:
1/4 tspGround Nutmeg:
1/4 tspGround Mace:
1/2 tbspBlack Pepper:
1/2 tbspBlack Cumin:
1/2 tbspWhite Cumin:
2 pcsCardamom (Large):
5 pcsGreen Cardamom:
3 tbspFennel Seeds:
6 pcsCloves:
2 sticksCinnamon:
4 tbsWhole Coriander: (make pouch)
2 pcsBay Leaves:
2.5-3 cupsOil:
3 tbspCrushed Ginger Garlic:
1/2 cupFlour:
Water: as required
#For_Garnishing:
Ginger (sliced): as required
Green Chilli (sliced): as required
Green Coriander: as required
Lemon: as required
#For_Nihari_Special_Garam_Masala:
3 pcsLong Spice:
2 tbspWhite Cumin:
1 tbspBlack Pepper:
1-2 pcsLarge Cardamom:
8 pcsCloves:
1/5 inchlong stick cinimon

Saved

Steps

1.30 minutes

1

Method for Making Nihari Special Garam Masala:
Grind long spice, white cumin, black pepper, large cardamom, cloves and cinnamon fine together and store in a bottle.
Whenever you serve nihari, sprinkle a hint. It will enhance the taste and flavor.
2

Wash meat and marrow bones.
Heat oil in pan, put meat, marrow bones,
3

And also ginger garlic.
Roast for 3 to 4 minutes.
4

Then grind salt, red pepper, turmeric, Kashmiri chilli, dry ginger, star anise, carom seeds, nutmeg, mace, black pepper, black cumin, white cumin, large and green cardamom, fennel seeds, cloves and cinnamon stick and mix in the pan.
Cook for 3 to 4 minutes and add water.
5

Add enough water to submerge meat pieces. Also add coriander pouch and bay leaves.
First cook at high flame; lower the flame when boiled and cook covered (for around 4 hours).
6

When meat is tender, and tari (oil layer) comes up, remove tari in another pot and discard coriander pouch and bay leaves.
7

Dissolve flour in two glass water and strain out to remove lumps.
As if nihari is thoroughly cooked, add flour water and mix well.
8

Lower the flame when it simmers. Let it cook until thickened.
9

When nihari is thick, bong nihari is ready to serve.
10

Either pour tari all over the nihari or add it to each plate you serve.
11

Sprinkle nihari special garam masala while serving; also garnish with garlic, green chilies and lemon..