Beef Nihari

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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
Beef Nihari

INGREDIENTS

  • 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

DIRECTIONS

  • 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.

Notes:

Desi Appetite
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