Ingredients
Beef 1kg large cut Marrow Bones 1kg
Salt to taste ot 1 tsp to start with
Crushed Red Chilli 2 tsp or red chilli powder
Kashmiri red chilli pd 2 tsp
Heldi pd 1/4 tsp
Dry ginger 2 large pcs (Soonth ) 2tb.sp
Long pepper (pipli) 4 pcs
Star Anise 2 pcs
Carom seeds 1/2 tsp (ajwain)
Nut Meg pd 1/2 tsp
Mace pd 1/2 tsp
Black pepper 1/2 tsp
Black Cumin 1/2 tsp
White Cumin 1/2 tsp
Cardamom green 5 pcs
Fennel seeds 3tb.sp. (soonf)
Cloves 6 pcs
Cinnamon sticks 2pcs of 1"
Anar daana powder 1 tsp
Bay leaves 2 pcs
Coriander 2 tsp
Make powder and Stove in cool place.
Ginger garlic paste 2 tb.sp
Add in meat
Oil 2 1/2 cups
Flour 1/2 cup
Water as required
Nihari Special Garam Masala for sprinkle over Nihari.
Long spices 3 pcs peepli
White cumin 2 tb.sp
Black pepper 1 tb.sp
Large cardimom 1 to 2 pcs (black)
Cloves 8 pcs
Cinnamon sticks 1/5 inch
Make powder and store in a bottle
Sprinkle on top of Nihari at the time of serving. It will enhance the favor
Garnishing
Ginger Julian cut
Green chillies
Corriander chopped
Lemon cut into four
Method
Wash meat and bone marrow. Heat oil in pan, put meat, bone marrow and ginger garlic paste. Roast for 3 to 4 mins
Add Nihari pd according too your taste.
First cook on high flame. Lower the flame when boiled. Cover and cook for 4 hours. When meat is tender and tari (oil seperates) , remove tari in separate bowl.
Dissolve flour in two glass water and strain out any lumps. As if Nihari is thoroughly cooked , add flour water and mix well. Lower the flame when it simmers let it cook until thickened. When Nihari is thick, nihari is ready.
Either pour tari all over the Nihari or add it to each plate you serve.
Sprinkle Nihari special Garam Masala while serving, also garnish with ginger juilian cut, green chillies and lemon
Note
Boil brain with crushed garlic and turmeric for 5 mins and then clean it's viens.
When Nihari is ready, put brain in the pan and cook for 10 mins. Then remove brain and add while you serve.
Enjoy
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