Nihari Recipe

Masala:

Badiyan flower(Star Anise) 4 pieces

Barri ilaichi(Black Cardamom) 4 pieces

Zeera(Cumin Seed) 2 tsp(roasted)

Sonth(Dried Ginger) 1 tsp(roasted)

Jawatri(Mace) ½ tsp or small piece(roasted)

Jayefal(Nutmeg) ½ tsp(roasted)

Sonf(Fennel Seeds) 2 Tsp(1 tsp powder and 1 tsp sabut) (roasted)

Laal mirch powder(Red Chilli Powder) 2 tbsp

Dhanya pisa hua(Coriander Powder) 2 Tbsp

Haldi pisi hoi(Turmeric Powder) 1 tsp

Salt 1 tsp or to taste

Tartary((Citric Acid) ½ tsp (If required to preserve nihari masala in dried form)

Grind:   4 badyan k flower+1tsp sonf+1tsp sonth+2tsp zeera+½ tsp jayefal+ ½ tsp jawatri+ilaichi dal kar pees lain or chan lain.

** Chanay hoaye masalay may baqi tamam spices daal dain or aik bottle may rakh lain jab bhi nihari banani ho is masalay ko use karain as per given method.

Ingredients:

1½ kg beef/Boiled(Add beef in a pot+4 glass water+1 tsp ginger garlic paste) Or Chicken

1 ½ cup oil/ghee

2 tsp ginger garlic paste

1-2 Onion sliced

4 tbsp of wheat Flour(roasted)

For Garnishing:

A bunch of coriander

3 – 4 green chillies slicedA big piece of ginger sliced thinly
Fried Brown Onion
Lemon pieces

Method:

Ghee/oil ½ cup garam kar k 1tsp ginger garlic paste daal kar fry karain phir 2 tbsp dry tayyar masala pani may mix kar k shamil kardain or bhoonain,  ubla hua gosht shamil kar dain or bhoonain than gosht ki bachi hoi yakhni shamil kardain(add more water if required)or halki anch par kuch mints tak paknay dain phir bhoona hua ata 4 tbsp pani may ghula add kardain jitni zarurat ho or paknay dain.

Tarka:  Ghee(as per requirement) garam kar k bareek kata hua onion brown karain or adhi brown onion garnishing k liay enikal lain or baqi main1 tbsp dry nihari maala dal kar fori nehari par tarka lagadain or dhak dain.

Garnish: chopped green coriander, green chillies, sliced ginger and lemon say garnish kar k nosh karain. Nihari Tayyar Hay.... Yummy! :)

Note: You can try the same recipe with chicken, for chicken nihari take oil or ghee in a pot, add sliced onion and fry it, when it become brown add ginger garlic paste 2tsp, fry it and add chicken and fry it till its color become change, take two tbsp of all spices mix nihari masala and mix some water and than add it in chicken and fry it with chicken, add some water untill chicken be ready and graby becomes normal. Add roasted flour in1/2 cup water and include paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame. Keep it on dum for 2-3 minutes and than apply tarka as mentioned above.