Nihari recipe | beef nihari recipe

Nihari recipe | beef nihari recipe | Nalli nihari recipe

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Nihari recipe | beef nihari recipe | Nalli nihari recipe
*Beef Nihari Recipe*
*Ingredients:*
Beef: 2 kg
Bones: 1.5 kg
Turmeric: 1/2 tbsp
Salt: 1 1/2 tbsp
Red chilli powder: 2 1/2 tbsp
Dried ginger (saunth): 2-3 small pieces
Fennel (saunf): 3 tbsp
Cumin: 2 tbsp
Fresh ginger: 1 (2-inch piece)
Garlic cloves: 6-7
Cinnamon stick: 1
Green cardamom: 6-7
Nutmeg (jaifal): small piece
Black pepper: 1 tbsp
Long pepper (pipli): 4
Black cardamom: 4
Mace (jalvitri): small pieces
Star anise: 2 small pieces
Wheat flour: 1 cup
Onion (chopped): 1 large
Bay leaves: 5-6
Dried coriander: 4 tbsp
Cloves: 10-12
Ghee: 1/2 kg
Garlic paste: 1 tbsp
*Instructions:*
1. *Prepare Spice Bag:*
Tie bay leaves, dried coriander, and cloves in a muslin cloth.
2. *Cook Meat:*
In a large pot, pour 4 liters of water.
Add beef, muslin cloth with dried spices, fresh ginger, garlic, and 1/2 tbsp salt.
Cover and cook for 1 hour until meat is 90% cooked.
Strain meat from broth and set aside.
3. *Roast and Grind Spices:*
Roast in a pan until fragrant:
Cinnamon stick, green cardamom, nutmeg, black pepper, long pepper, black cardamom, mace, and star anise.
Grind roasted spices and set aside.
4. *Roast Wheat Flour:*
In a pan, roast wheat flour for 1-2 minutes. Set aside.
5. *Prepare Base:*
In a pot, heat 1/2 kg ghee.
Add chopped onion and cook until golden brown (not black).
Add garlic paste and 1/2 cup broth to stop onions from changing color.
Add cooked meat (not bones) and cook for 2 minutes.
Add red chilli powder, turmeric, and remaining salt. Cook for 2-3 minutes.
Add broth, bring to a boil, then add cumin, fennel, and dried ginger mixture.
Cover and let cook for 1 hour.
6. *Thicken Broth:*
In a bowl, mix roasted wheat flour with water to make a smooth liquid.
Slowly add this mixture to the broth, stirring continuously to prevent lumps.
Add bones and cook for another hour.
7. *Final Touch:*
Add ground roasted spice mixture, mix with a little water to ensure even distribution.
Cook for another 15 minutes.
8. *Rest and Garnish:*
Let nihari rest for 30 minutes so the ghee rises to the surface.
Garnish with fresh ginger, green chillies, fresh coriander, and lemon slices.
*Serve:*
Serve hot with naan. Enjoy!
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/
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