Nihari (INDIA)



  • 2,2 lbs large pieces of beef/veal 
  • 2,2-4,4 lbs of bone
  • 2 tablespoons of salt
  • 1.5 tablespoons of ginger paste
  • 1.5 tablespoons of garlic paste
  • 1 tablespoon of red chili powder
  • 1 tablespoon cashmere chili powder
  • 1 tablespoon of coriander powder
  • ½ teaspoon of turmeric powder
  • Ghee (clarified butter
  • 1 large onion

Nihari Masala

  • 1.5 tablespoons of coriander seeds
  • 1.5 tablespoons of tomato paste
  • 1.5 teaspoons whole black pepper
  • 1.5 teaspoons whole cloves
  • ½ tablespoon of cumin seeds
  • 1 bay leaf
  • ½ teaspoon of grated coconut
  • 2 3 cm cinnamon sticks
  • 2-3 pieces mace (core or outer shell of a coconut)
  • 3 black cardamom
  • 4-6 green cardamom
  • 1 dried ginger (small, can be mixed with ½ tablespoon of ginger powder)
  • 6 whole red peppers (round)
  • 1 teaspoon kalonji (nigella sativa)
  • 2 peepli (pepper) or 3-4 kabab chini (whole allspice) – optional

garnishes

  • lemon slices
  • Sliced ​​Green Pepper
  • Julian ginger

Nihari Masala: Roast all the ingredients in a pan (without oil), pulverize and set aside.

Cooking the Nihari: Heat the oil in a large saucepan. Thinly slice the onion, fry until golden brown and lay on paper towels to dry. Add all remaining ingredients to the first list and fry until the meat is browned and the masala is cooked – about 4-5 minutes. Then add your Nihari Masala Mixture and 7 glasses of water and mix well. Pressure cook for 45-50 minutes or slow cook 4-5 hours to get nice tender meat. For slow cooking, bring the mixture to a boil for the stove top and let it simmer with the lid closed. When the time is up, drain and discard any grayish debris that may rise.

Crush and mix the onions, bring the nihari to a boil. If you're going to serve this another time, set the nihari aside to cool. When you are ready to eat, dissolve ⅓ cup of attack in 1 cup of water and whisk quickly while adding it to the nihari. Nihari will thicken as it cooks – 10 to 15 minutes. Adjust the consistency to your liking, remember that you have to boil it after adding it to lose its raw taste. Heat a few tablespoons of oil in a small saucepan and add 1.5 tablespoons of kashmiri laal mirch (for colour) and top the nihari like a tadka/baghaar.

ENJOY YOUR MEAL


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