Nihari

The instructions are not that complicated and can be made with ease. Beef is the top choice but it can be made with chicken and mutton also. Make your nihari according to these steps and I bet you will love it.

Course Breakfast, Lunch, Main Course

Cuisine Indian, Pakistani, South Asian

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings persons

Calories 559kcal

Author Fareeha Raheel

Ingredients

750 grams Beef
1 Instep (Nali)
1 cup Oil/Ghee
2-3 Onion medium, sliced
1½ tbsp Garlic-Ginger paste
Salt to taste
2 tbsp Red chili powder
1½ tbsp Aniseed
3-4 Dry Ginger garlic clove size
1 cup Wheat flour
1 tbsp Spices Powder
Coriander for garnishing green, fresh
Green Chilies chopped, fresh
Ginger bars fresh
1 Lemon

Instructions

Take a skillet and add oil to it and add sliced onions. When brown then add meat. Put aniseed and dry ginger into a piece of cloth and then put it in the skillet. Then add salt and red chili powder and fry.
When the water of the meat will be dry and the ghee is separate from it then add 1½ jug of water. Cover the lid for cooking on low flame.
When the meat is not only cooked but also is soft then add in 1 cup of water add 2-3 spoons of wheat flour and then add into the skillet. Leave for a short time for cooking.
Take water in a small bowl and add a heaped tbsp of whole spices powder. Add in the skillet and turn the flame off.
Put in a bowl and garnish it with green chilies, garlic, lemon etc.
Your tasty special nihari is ready. Serve hot.

Notes

The last four ingredients are for garnishing.
Add more red chili powder and spices powder if you want it more spicy.
Ghee is preferable instead of oil but you can use oil if you are diet conscious.
You can cook it in a clay pot for enhancing taste.

Nutrition