Enjoy the perfect beef nihari with ease using the Dawlance Multi Cooker, perfect for coping with gas outages. This handy appliance guarantees reliable cooking results every time, thanks to its precise temperature and pressure control. Whether you prefer pressure cooking or traditional methods you can make all kids of food in this multicooker. #FoodFusion #happycookingtoyou #Dawlance #digitalammi
Ingredients:
-Sabut dhania (Coriander seeds) 1 tbs
-Sabut kali mirch (Black peppercorns) 1 tsp
-Javitri (Mace) 2 blades
-Laung (Cloves) 3-4
-Jaifil (Nutmeg) ½ piece
-Badi elaichi (Black cardamom) 1
-Ajwain (Carom seeds) ¼ tsp
-Badiyan ka phool (Star anise) 2
-Zeera (Cumin seeds) ½ tbs
-Hari elaichi (Green cardamom) 3-4
-Darchini (Cinnamon sticks) 2
-Pipli (Long pepper) 2
-Tez patta (Bay leaf) 1
-Saunf (Fennel seeds) 1 tbs
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt ½ tbs or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Tatri (Citric acid) ¼ tsp
-Sonth powder (Dry ginger powder) 1 tsp
-Cooking oil ½ Cup
-Beef bong (Beef shank) 750g
-Beef bones 300g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Water 4-5 tbs
-Water 2 & ½ liters
-Baisan (Gram flour) roasted 2 tbs
-Atta (Wheat flour) 4 tbs
-Water ½ Cup
-Hari mirch (Green chillies) sliced 2-3
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
Directions:
Prepare Nihari Masala:
-In a spice grinder,add coriander seeds,black peppercorns,mace,cloves,nutmeg,black cardamom, carom seeds,star anise,cumin seeds,green cardamom,cinnamon sticks,long pepper,bay leaf,fennel seeds & grind well to make powder.
-Add red chilli powder,turmeric powder,pink salt,kashmiri red chilli powder,citric acid,dry ginger powder & grind well.Nihari masala is ready!
-Set Dawlance multi cooker on DIY function at 100°C for 15 minutes.
-Add cooking oil & heat it.
-Add beef shank with bones,mix well & cook for 3-4 minutes.
-Add ginger garlic paste & mix well.
-Add water,mix well & cook for 1-2 minutes.
-Add prepared nihari masala,mix well & cook for 2-3 minutes.
-Add water,mix well & bring it to boil,cover & seal the multi cooker than set it on meat function & cook for 45-50 minutes.
-Release the pressure of multi cooker than open the lid.
-Take out oil (tarri) from the top & reserve for later use.
-Set the multi cooker on DIY function at 140°C.
-In a cup,add gram flour,wheat flour,water & mix well.
-Now add dissolved mixture in the cooker & mix well.
-Add pink salt (adjust salt, if required) & mix well,cover & cook at 140°C for 15 minutes.
-Keep the steam releaser switch on & remove the cover.
-Pour reserved oil (tarri) on nihari,garnish with green chillies,fresh coriander,ginger & serve with naan!
