From Our Kitchen to Yours: Discover the Perfect Beef Nihari for Bakra Eid with our Homemade Nihari Masala! Recipe. #happycookingtoyou #foodfusion #bakraeidspecial #digitalammi
Ingredients:
-Hari elaichi (Green cardamom) 5-6
-Laung (Cloves) 5-6
-Sabut kali mirch (Black peppercorns) 1 tsp
-Badi elaichi (Black cardamom) 2
-Badiyan ka phool (Star anise) 2
-Javitri (Mace) 1 piece
-Jaifil (Nutmeg) ¼ inch piece
-Sonth (Dried ginger) 2 pieces
-Saunf (Fennel seeds) 1 & ½ tbs
-Zeera (Cumin seeds) 1 tbs
-Pipli (Long pepper) 3-4
-Tez patta (Bay leaves) 2
-Sabut dhania (Coriander seeds) 1 tbs
-Darchini (Cinnamon sticks) 2
-Ajwain (Carom seeds) ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tbs or to taste
-Haldi powder (Turmeric powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
-Atta (Wheat flour) 3 tbs
-Baisan (Gram flour) 3 tbs
Prepare Beef Nihari:
-Water 1 & ½ Cup or as required
-Cooking oil ½ Cup
-Beef bong (Shank) 750g
-Beef bones 250g
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Water 2 litre or as required
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-Hari mirch (Green chilli) sliced
Directions:
-In a frying pan,add green cardamom,cloves,black peppercorns,black cardamom,star anise,mace, nutmeg,dried ginger,fennel seeds,cumin seeds,long pepper,bay leaves,coriander seeds,cinnamon sticks,carom seeds & dry roast on medium flame until fragrant (2 minutes) & let it cool.
-In spice mixer,add roasted spices & grind to make powder.
-Add salt,red chilli powder,turmeric powder,Kashmir red chilli powder,grind well & take out in a bowl.
-In the same frying pan,add wheat flour,gram flour & dry roast until fragrant (2 minutes) & let it cool.
-Take out in a same bowl & mix until well combined.Nihari masala is ready!
-Can be stored in an airtight jar for up to 2 weeks on counter & up to 6 months in refrigerator.
Prepare Beef Nihari:
-Add water,whisk well & set aside.
-In a pot,add cooking oil,beef shank & beef bones,mix well & cook on medium flame for 4-5 minutes.
-Add ginger garlic paste,mix well & cook for 2-3 minutes.
-Now add prepared nihari masala mixture & mix well.
-Add water,mix well & bring it to boil,cover & cook on low flame for 1 hour & 30 minutes or until meat is tender & stir in between (If required,add water).
-Turn off the flame,cover & let it rest for 10 minutes.
-Garnish with fresh coriander,ginger,green chilli & serve!
