Nihari by shireen

Nihari

Ingredients

Beef 1 kg (bong)

Prepared nihari masala 4 tbsp

Onion ½ cup chopped..

Ginger garlic paste 2 tbsp

Salt 1 tbsp

Chili powder 2 ½ tbsp

Flour ½ cup

Water ½ cup

Ghee 1 cup

Coriander powder 1 tbsp

Turmeric powder ¼ tsp

Yogurt ½ cup

Fresh Coriander as required

Fresh Green chilies as required

Fresh Lemon sliced as required

Fresh Ginger sliced as required

Ingredient nihari masala

Cinnamon 2 pieces

Black cardamom 2

Green cardamom 6

Black pepper 12

Fennel seed 3 tbsp

Dried ginger 1 tbsp

Maize 6 pieces

Nut met ½ tsp

Method for nihari masala

Grind 2 pieces cinnamon, 2 Black cardamoms, 6 Green cardamoms, 12 Black pepper, 3 tbsp Fennel seed, 1 tbsp Dried ginger, 6 pieces Maize and ½ tsp Nut met all together finely and use as required.

Method for nihari

Heat 1 cup ghee fry ½ cup chopped onion till light golden; add 2 tbsp ginger garlic paste fry. Add 1 kg beef with 2 ½ tbsp chili powder, 1 tbsp salt, ¼ tsp turmeric, 1 tbsp coriander powder and ½ cup yogurt. Fry well adding little water then add 10 cups water. Cover and cook for 4 hours then add ½ cup flour paste. Stirring all the time also add in 4 tbsp nihari masala. Cover and cook for another 1 hour. Serve with Nan.
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Nihari


Nihari masala

3 Tbsp fennel seed (sonf)

2-3 sticks cinnamon

6 green cardamom..

2 black cardamom

12-15 whole black peppercorns

1 Tbsp dried Ginger

6 pieces mace (Jawatri)

1/2 inch piece of nutmeg (jaifal)

1 Tbsp Shan corriander powder

1-1/2 Tbsp Shan Tez lal Mirch masala

1/4 Tbsp Shan tumeric powder.

Grind all spices together in a coffe/spice grinder. This is your Nihari masala.

Nihari

1 kg beef meat (bong) cut into big pieces, include I bone piece.

2/2 cup ghee

1 onion finely chopped

1 Tbsp salt

1 Tbsp Shan Tez Lal Mirch masala

4 Tbsp Nihari masala (see above)

2 Tbsp Shan Ginger/garlic paste

1/2 cup water

1/2 cup flour

1/2 cup atta

1/2 cup yogurt (beaten)

10 cups additional water

Heat ghee*, add onions and cook till golden brown. Add Ginger/garlic paste, and stir well. Add meat, and stir well. Add salt, chilli powder, nihari masala, and 1/2 cup water. Cook 5 minutes, add yogurt and cook for another 5 minutes. Add 10 cups of water, stir well, put the lid on and cook on medium-low for 1 hour.

In the mean time, made a thin paste with flour, atta and enough water to make it thin. (approx 2 cups)

After the hour, strain flour mix and add slowly add flour mix while stirring at the same time. Use 1/2 the mix and keep the rest of the flour mix on the side incase needed. Continue to cook on a low heat for 3 hours stirring every now and then to ensure it doesn't burn.

* only use ghee don't make with oil.

Once cooked dish out and serve with the following garnish:

Lemon wedges

Chopped green corriander

Chopped green chillies

Fried onion

Fresh Ginger cut in thin julienne.

Serve along side hot naan.
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                                Hot n Spicy Nahari


Ingredients
Bong ka gosht 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups

Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Bari illaichi 25
Choti illaichi 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri ¼ cup
Kaskas ¼ cup
Chili powder ¼ cup
Saunt grinded ¼ cup

Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.

Method
Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Bhuno well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.
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               Adla mutton nihari
Ingredients for nihari masala
Fennel seeds 3 tbsp
Dried ginger 1 tbsp
Nutmeg 1
Mace 5 to 6 blades
Black pepper whole 1 tbsp
Green cardamom 15
Cinnamon 4 sticks
Anis star 4
Kachri powder 1 tbsp heaped
Black cardamom 6
Black cumin 1 tsp
White cumin 1 tbsp
Cloves 1 tbsp
Deghi mirchei 4 tbsp
Chili powder 3 tbsp
Salt 1 tbsp
Bay leaf 4
Method
Grind together all above Fennel seeds 3 tbsp, Dried ginger 1 tbsp, Nutmeg 1, Mace 5 to 6 blades, Black pepper whole 1 tbsp, Green cardamom 15, Cinnamon 4 sticks, Anis star 4, Kachri, powder 1 tbsp heaped, Black cardamom 6, Black cumin 1 tsp, White cumin 1 tbsp, Cloves 1 tbsp, Deghi mirchei 4 tbsp, Chili powder 3 tbsp, Salt 1 tbsp,Bay leaf 4 very finely and preserve for nihari masala
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Ingredients for nihari
Mutton adla 1 kg made into 6 pieces
Ghee 1 cup
Ginger garlic paste 1 tbsp
Prepared nihari masala 4 tbsp
Chili powder 2 tbsp
Salt 1 tbsp
Flour ½ cup heaped
Green chilies chopped
Coriander leaves chopped
Ginger slices
Lemon 2
Method
Heat 1 cup ghee add ginger garlic paste, nihari masala, chili powder, salt, fry well adding little little water, add mutton, fry well, add 8 cups water, cover and cook till mutton half done, then add dissolved flour, strain, keep string until mutton mixture is boiling, cover and cook till mutton tender and ghee comes on top, garnish with lemon, ginger and coriander.
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