6 dry red chillies or 2 teaspoon red chilli powder
3 tablespoon fennel seeds or 3 teaspoon fennel powder
1 tablespoon coriander seeds or 1 teaspoon coriander powder
1⁄2 teaspoon dry ginger powder
1⁄4 teaspoon nutmeg powder (optional)
3 star anise
1 dry bay leaf
1⁄2 teaspoon turmeric powder
1 tablespoon black peppercorns
Grind the above to a completely fine powder and keep aside.
The above powdered masala
1⁄2 cup ghee (Clarified butter)
1kg cubed mutton on bones
1⁄2 kg boneless beef or mutton (boil with 1 tablespoon ginger garlic paste and salt. shred into thread like pcs when cooked completely. Save the stock for further use in this recipe)
2 large onions
1 tablespoon ginger garlic paste
Abt 3 tablespoon wheat flour
Chopped corriander , ginger juliennes and chopped green chilli for garnishing
Heat ghee (Clarified butter) in a thick based deep pot.
Add finely sliced onion and fry till golden brown.
Add ginger garlic paste
Mix well and add the boned meat along with the powdered masala.
Fry for 2 minutes and add the stock.
Cook covered on medium heat till meat done.
Add water if necessary.
Add shredded meat.
Boil for few minutes till ghee (Clarified butter) comes up.
Remove extra ghee (Clarified butter) from the surface of the nihari and keep aside.
Dissolve wheat flour in 1 cup water and pour into the nihari slowly stirring continuously till you get a thick gravy.
Taste and adjust seasoning.
Pour back the ghee (Clarified butter) into the nihari.
Garnish with chopped chilli , corriander and ginger juliennes.
Serve with naan.
Beef/Mutton can be replaced with chicken.
Procedure remains same with lesser cooking time.