Nihari

How to make Nihari 

Recipe

Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh ginger (Adrak) and green chilies.

Serving: 3 to 4 persons.

Ingredients

• 1/2 Kg. beef-ask for nihari meat (shank) 
• 1½ tsp. salt 
• ½ tsp. red chili (Lal Mirch) powder 
• ½ tsp. kashmiri chili (Lal Mirch) powder
• ¼ tsp. turmeric (Haldi) powder 
• 1 tbs. coriander (Dhaniya) powder 
• 1½ cup oil
• 3 tbs. white flour (maida) 
• 1 tsp ginger (Adrak) paste
• ½ tsp. garlic (Lehsan) paste

For garnishing 

• 1 to 1 ½ inch ginger (Adrak)- Julian
• 2 tbs. chopped coriander (Dhaniya) leaves
• 3 to 4 green chilies-chopped
• 2 Lemon (sliced) 

Special Nihari spices 

• 2 tbs. fennel (Saunf) 
• ½ tsp black pepper (Kali Mirch) 
• ½ tsp. cumin seeds (Zeera)
• 2 green cardamom (Chhoti Ilaichi) seeds
• 10 cloves (Laung)
• 2 black cardamom (Bari Ilaichi) 
• 1 stick of cinnamon (Dalchini)
• 1 bay leaf (Tezpatta)
• ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
• 2 tbs. coriander (Dhaniya) seeds 
• 1 stick (Piplee)
• 1 aniseed flower (Badian)