Steps to Make Award-winning Nihari

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, nihari. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Nihari is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Nihari is something that I have loved my whole life.

Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow. In Karachi, Nihari became a roaring success and soon all over Pakistan. Now Nihari is available in Pakistani restaurants around. Nihari is a beef stew popular in the northern region of India, Pakistan, and Bangladesh.

To get started with this particular recipe, we have to prepare a few components. You can cook nihari using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Nihari:

1. Make ready 1 kg (8 to 10 pieces) beef
2. Prepare 2 onions [slice]
3. Prepare 1 cup whole wheat flour
4. Take 3 tsp ginger, garlic paste
5. Take 1 nihari masala packet
6. Make ready 1/2 tbsp red chilli powder
7. Make ready to taste salt
8. Get 1 cup oil

The flavour is decidedly different, earthier, more robust. Most commonly, nihari is made with beef shank or shoulder, but lamb, mutton, and goat meat are also popular. Cuts of red meat that include cut bone will create a more flavorful stock due to the presence of bone marrow. Add meat and fry it a little.

Steps to make Nihari:

1. Heat up oil and fry onion….on soften onion, add g.g paste,then add …increase flame and mix….cook till beef colour lil change
2. Now add bihari packet.
3. Onions fix in gravy,Add WATER 1 to 2 cups
4. When it's starts boiling include red chilli powder and salt cook well or until beef done and Slow flame.
5. Mix lal aata in 1 cup of water….include paste in gravy slowly to thick it. Don’t add all paste at once. It’s up to you how much thick gravy you want. Mix on high flame.
6. Keep it on dum for 2-3 minutes.
7. #Fortarka - Heat oil and Fry onion till golden brown.
8. Dist out nihari and add tarka on it and garnish with garlic,hara dhania and serve hot 😋😋😋

Cuts of red meat that include cut bone will create a more flavorful stock due to the presence of bone marrow. Add meat and fry it a little. Add salt, chili powder, turmeric, coriander powder and ginger paste. Heat Ghee (you can use oil as well but ghee makes it tastier) in a deep bottom stock pot. Once the ghee is hot, add the sliced onions and fry till they start to turn brown.

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