The best way to eat Nihari is in corner - hide your plate, get messy and lick your fingers in the end.
- PREP TIME: 30 minutes
- COOK TIME: 2 hours
- SERVINGS: 4 persons
- Nihari Masala
- 2 tablespoon fennel / saunf
- ½ teaspoon black pepper
- ½ teaspoon cumin seeds / zeera
- 2 green cardamom / choti elaichi
- 10 cloves / laung
- 2 black cardamom / bari elaichi
- 1 stick of cinnamon / daalchini
- 1 bay leaf /tezpatta
- ¼ teaspoon nutmeg (jaifal)
- ¼ teaspoon mace (javitri)
- 2 tablespoon coriander (Dhaniya) seeds
- 1 stick piplee
- 1 aniseed flower / badiyan ka phool
- For Beef Nihari
- 1/2 kg beef (beef shank – ask the butcher for nihari meat)
- 1½ teaspoon salt
- ½ teaspoon. red chili powder
- ½ teaspoon kashmiri chili powder (for color; paprika can be substituted otherwise)
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1½ cup oil
- 3 tablespoon flour/maida
- 1 teaspoon ginger paste
- ½ teaspoon garlic paste
- For Garnish
- 1 to 1 ½ inch ginger, julienne cut or thinly sliced
- 2 tablespoon chopped coriander leaves / dhaniya
- 3 to 4 green chilies, chopped
- 2 lemons, sliced
- 1. Put the nihara masala spices in a spice grinder and grind them. Put the ground spices in a fine cotton cloth bundle and set it aside.
- 2. Put ½ cup oil in a pot. Add beef and fry it for 3-4 minutes till color changes.
- 3. Add salt, chili powder, turmeric powder, coriander powder and ginger paste. Saute for about 2 minutes, adding water if the spices stick to the pan.
- 4. Dissolve flour / maida in 1 cup of water. Add this to the meat and bring to boil.
- 5. Put the ground mixture of spices in a muslin cloth and add to the meat.
- 6. Add 56 glasses of water, cover and leave to tenderize on very low flame.
- 7. When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
- 8. For the garnish, fry onion slices in 1 cup oil till they are golden brown and add to the Nihari.
- 9. Garnish with fresh ginger (sliced) and green chilies.