Put 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.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
1/2 Kg. beef -ask for Nihari meat (shank)
1 tsp. salt
tsp red chili (Lal Mirch) powder
tsp. Kashmiri chili (Lal Mirch) powder
tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1 cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
tsp. garlic (Lehsan) paste
For garnishing
1 to 1 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)
tsp black pepper (Kali Mirch)
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)
tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)