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 chopped green chilies
- 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 leaves (Tezpatta)
- ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
- 2 tbs. coriander (Dhaniya) seeds
- 1 stick (Piplee)
- 1 aniseed flower (Badian)
Instructions- 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 and 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.
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