Ingredients
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For Nihari Masala:
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2 tbsp Coriander seeds (Sabut Dhaniya)
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4 tbsp Fennel Seeds
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1 tbsp Cloves
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1 Small Piece NutmegJaifal
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1 Small Piece MaceJavitri
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4 Black Cardamom
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4 Green Cardamom
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1 tbsp
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2 Cinnamon Stick
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1 tbsp Red Chili Powder
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1 tbsp Paprika Powder
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For Nihari:
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1 kg Beef Tenderloinbong meat, cut into 4-6 pieces
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1 kg Beef Bone MarrowNalli
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2 tbsp Ginger Garlic Paste
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1 tbsp Nihari Masala
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6 ltr Water
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5 tbsp Whole Wheat Flour
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½ Cup Ghee\Oil
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1-2 tsp Saltor acc. to taste
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For Tempering (Tarka):
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1 Cup Ghee\Oil
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3 Medium Onions
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1 tbsp Paprika Powder
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For Garnishing:
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6-8 Green Chiliesfinely sliced
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2-3 tbsp Gingerjulienne cut
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1\2 Cup Fresh Corianderchopped
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3-4 Lemoncut into halves
Description
This Indian-originated Mughlai delicacy from the Nawabi kitchen is deeply rooted in the culinary traditions of the sub-continent. This irresistibly satisfying and Hearty Beef Nihari is a hot, spicy, aromatic, and velvety stew made from slow-cooked shank meat along with bone marrow and super tender beef chunks.
This finger-licking delicious, spicy, and super-rich Beef Nihari served with hot, crisp Naan is just divine.
Here’s the recipe for this finger-licking scrumptious Beef Nihari;
Directions
For Nihari Masala:
- Add all the ingredients to a grinder.
- Grind to a fine powder.
- Store in an airtight container.
- Set aside.
For Nihari:
- Heat ghee in a pan.
- Add beef along with bone marrow.
- Add ginger garlic paste.
- Fry on high heat for 2 mins.
- Add Nihari Masala and mix well.
- Add 6 liters of water and let it come to a boil.
- Let cook on medium heat for 5-7 hrs. (until meat is tender)
- In a bowl dissolve wheat flour in 1 cup water.
- Pour the flour mixture into the nihari.
- Stir continuously while adding flour.
- Let simmer on low heat until you get your desired consistency.
For Tardka (tempering):
- Heat Ghee in a pan.
- Fry sliced onions in ghee until golden brown.
- Add Paprika Powder and let it fry for 20 seconds.
- Pour ghee and onions over nihari.
- Cover and let simmer for 5 minutes.
- Dish out and garnish with fresh coriander, ginger, and green chilies.
- Serve hot with naan.
