Ingredients:
- Kala zeera (Caraway seeds) ½ tsp
- Badiyan ka phool (Star anise) ½ piece
- Tez paat (Bay leaves) 2
- Hari elaichi (Green cardamom) 4-5
- Badi elaichi (Black cardamom) 1
- Javitri (Mace) 2 pieces
- Laung (Cloves) 7-8
- Jaifil (Nutmeg) ½ piece
- Pipli (Long pepper) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Tatri (Citric acid) ¼ tsp
- Sabut dhania (Coriander seeds) 1 tbs
- Water ½ Cup or as required
- Lehsan (Garlic) cloves 9-10
- Adrak (Ginger) 1 inch piece
- Pyaz (Onion) fried ½ Cup
- Water ½ Cup or as required
- Cooking oil 1 Cup
- Beef bong 750g
- Namak (Salt) ½ tbs or to taste
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Saunf powder (Fennel powder) 1 tbs
- Zeera powder (Cumin powder) 1 tbs
- Adrak powder (Ginger powder) 1 tsp
- Water 1 & ½ litres or as required
- Water ½ litre or as required
- Atta (Wheat flour) ½ Cup
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) slices
- Hara dhania (Fresh coriander) chopped
- Lemon
Directions:
In spice mixer,add caraway seeds,star anise,bay leaves,green cardamom,black cardamom,mace,cloves, nutmeg,long pepper,black peppercorns,cinnamon sticks,citric acid,coriander seeds and grind to make a coarse powder.
Take out in a bowl,add water,mix well & set aside.
In spice mixer,add garlic,ginger,fried onion and water,blend to make a paste & set aside.
In pressure cooker,add cooking oil,ground paste,mix well and cook for 2-3 minutes
Add beef bong,mix well and cook for 18-20 minutes.
Add salt,kashmiri red chilli powder,red chilli powder,mix well and cook for 8-10 minutes.
Add fennel powder,cumin powder,ginger powder and mix well.
Add water,mix well and bring it to boil,cover & pressure cook until meat is tender (20 minutes).
In water,add wheat flour and whisk well.
Add dissolve flour,mix continuously and cook for 6-8 minutes.
Now add spices mixture and mix well,cover and cook on low flame until oil separates (10-15 minutes).
Reserve chilli oil for later use.
In serving dish,add nihari,cilli oil (tarri),ginger,green chilli,fresh coriander,lemon & serve!
Ajza:
- Kala zeera (Caraway seeds) ½ tsp
- Badiyan ka phool (Star anise) ½ piece
- Tez paat (Bay leaves) 2
- Hari elaichi (Green cardamom) 4-5
- Badi elaichi (Black cardamom) 1
- Javitri (Mace) 2 pieces
- Laung (Cloves) 7-8
- Jaifil (Nutmeg) ½ piece
- Pipli (Long pepper) 2
- Sabut kali mirch (Black peppercorns) ½ tsp
- Darchini (Cinnamon sticks) 2
- Tatri (Citric acid) ¼ tsp
- Sabut dhania (Coriander seeds) 1 tbs
- Water ½ Cup or as required
- Lehsan (Garlic) cloves 9-10
- Adrak (Ginger) 1 inch piece
- Pyaz (Onion) fried ½ Cup
- Water ½ Cup or as required
- Cooking oil 1 Cup
- Beef bong 750g
- Namak (Salt) ½ tbs or to taste
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tbs
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Saunf powder (Fennel powder) 1 tbs
- Zeera powder (Cumin powder) 1 tbs
- Adrak powder (Ginger powder) 1 tsp
- Water 1 & ½ litres or as required
- Water ½ litre or as required
- Atta (Wheat flour) ½ Cup
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) slices
- Hara dhania (Fresh coriander) chopped
- Lemon
Directions:
Spice mixer mein kala zeera,badiyan ka phool,tez paat,hari elaichi,badi elaichi,javitri,laung,jaifil, pipli,sabut kali mirch,darchini,tatri aur asbut dhania dal dein aur ache tarhan grind ker ka coarse powder tayyar ker lein.
Bowl mein nikal lein aur pani dal ker ache tarhan mix karein & side per rakh dein.
Spice mixer mein lehsan,adrak,fried pyaz ayr pani dal dein aur ache tarhan blend ker ka paste tayyar ker lein & side per rakh dein.
Pressure cooker mein cooking oil aur ground paste dal ker ache tarhan mix karei aur 2-3 minutes kliya paka lein.
Beef bong dal ker ache tarhan mix karein aur 18-20 minutes kliya paka lein.
Namak,kashmiri lal mirch powder aur lal mirch powder dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein.
Saunf powder,zeera powder aur adrak powder dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur gosht gul janay tak pressure cook ker lein (20 minutes).
Pani mein atta dal ker ache tahan whisk ker lein.
Dissolve atta dal ker musalsal mix kertay rahein aur 6-8 minutes kliya paka lein.
Ab spices mixture dal ker ache tarhan mix karein aur dhak ker halki ancch per oil alag ho janay tak paka lein (10-15 minutes).
Chilli oil ko bad mein use kermay kliya nikal lein.
Serving dish mein nihari,chilli oil (tarri),adrak,hari micrhein,hara dhania aur lemon dal ker serve karein!
