Beef nali Nehari

Name: Beef nali Nehari
Yield: 10 to 15 servin
Cuisine: Pakistani
Ingredients: 1 pice sonth; 2 pice peepli; 1 pice badyan; 1/4 tsp ajwain; 1/4 tsp jayfal; 1/4 tsp jawatri; 1/2 tsp black pepper corn; 1/2 tsp black cumin; 1 tsp white cumin; 1 bari ilaichi; 2 choti ilaich; 2 tbsp sonf; 3 cloves; 1 pice daar chini; 4 tbsp whole coriender seeds; 2 taiz pattay; 1/2 cup white fine aata; water as required; 1 kg beef (bong portion); 1 tbsp salt; 2 tbsp red chilli powder; 2 tbsp peprika powder; 1/4 tsp turmeric powder; 3 cups ghee; 3 tbsp ginger garlic paste; 4-5 beef nali; 3 peepli; 2 tbsp white cumin; 1 tbsp black pepper corn; 1 bari ilaichi

Shamila Ali @Shamila

#cookwithhuma
Ramadan mai maray ghar sehri main zara zyada ehtemam hota hai maray bachay aur hubby nehari aur paay bohot shoq say khatay hain parathay k saath aur really its yummy yeh karachi ki famous jawaid nali nehari ki recipe hai aur bohot tasty banti hai

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Ingredients

10 to 15 servin

for nehari spices
1pice sonth
2pice peepli
1pice badyan
1/4 tspajwain
1/4 tspjayfal
1/4 tspjawatri
1/2 tspblack pepper corn
1/2 tspblack cumin
1 tspwhite cumin
1bari ilaichi
2choti ilaich
2 tbspsonf
3cloves
1pice daar chini
in cloth bag (potly)
4 tbspwhole coriender seeds
2taiz pattay
for paste
1/2 cupwhite fine aata
water as required
other ingredients
1 kgbeef (bong portion)
1 tbspsalt
2 tbspred chilli powder
2 tbsppeprika powder
1/4 tspturmeric powder
3 cupsghee
3 tbspginger garlic paste
4-5beef nali
serving masala
3peepli
2 tbspwhite cumin
1 tbspblack pepper corn
1bari ilaichi
8cloves
1pice daar chini

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Steps

1

For nehari masala griend all ingredientd from list and sift it 3 to 4 times and and again n again griend, to make fine powder
2

Make potly with coriender n taiz patta in it
3

Heat ghee fry ginger garlic paste and beef piesec in it add salt red chilli powder peprika powder turmeric and grinde nehari masals and then add 6 cups water and nali
4

When it boiled cook on slow flame and cover it cook for 3 hour till it tender
5

Now make paste of aata and take out all ghee from serface and keep it in a boul add tha paste and stier ths spoon in gravey see the right consistancy and stop when you see its thick
6

Cook for half hour then off the flame
7

Griende the serving masla now pour all ghee wich is in the boul on nehari and sprinkle serving masala when serve in plates