Nihari

INGREDIENTS

½ kilo beef (with bones)
2 bay leaves
salt as per taste
½ teaspoon turmeric powder
1 onion, chopped finely
½ teaspoon ginger paste
½ teaspoon garlic paste
2 tablespoon maida (flour)

½ teaspoon red chilli powder
¼ cup yoghurt
2 tablespoon oil

Grind together:
1 tablespoon saunf (aniseeds)
½ teaspoon cumin seeds
½ teaspoon pepper
¼ teaspoon dry ginger powder
1 badi elaichi
½" cinnamon
¼ teaspoon nutmeg powder
5 cloves

For garnishing
1 teaspoon grated fresh ginger
coriander leaves, chopped
2 green chillies, slitted

METHOD

Heat oil in a pot .Saute meat till light
brown .Remove, drain and keep aside .Fry
onion, till
golden brown
Add meat and grinded ingredients, ginger-
garlic paste, salt, chilli powder, yoghurt,
turmeric powder and bay leaves
Add required water (approx 3-4 glasses) and
let the meat cook on slow flame till tender .
The dissolve maida (flour)
in ½ cup water, and
pour slowly in the meat , stirring
continuously .
Let it cook for some more time, and get the
gravy to required consistency
Garnish with grated ginger, coriander leaves
and green chillies .
Serve hot with Naan .

WOULD YOU LIKE TO ?

COMMENTS