Ingredients:
- Saunf (Fennel seeds) 1 tbs
- Zeera (Cumin seeds) ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Shahi zeera (Caraway seeds) ½ tsp
- Sabut kali mirch (Black peppercorns) 10-12
- Laung (Cloves) 3
- Darchini (Cinnamon sticks) 2
- Jaifil (Nutmeg) ½ piece
- Pipli (Long pepper) 2
- Hari elaichi (Green cardamom) 3
- Badi elaichi (Black cardamom) 1
- Javitri (Mace) 1 piece
- Tez patta (Bay leaf) 1
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Namak (Salt) ½ tbs or to taste
- Tatri (Citric acid) ¼ tsp (optional)
- Adrak powder (Ginger powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Atta (Wheat flour) 3-4 tbs
- Baisan (Gram flour) 3-4 tbs
- Water 1 Cup
- Cooking oil ½ Cup or as required
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Beef bong (Shank) 500g large pieces
- Beef bones 250g
- Water 1 & ½ litre or as required
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
Directions:
In a spice mixer,add fennel seeds,cumin seeds,coriander seeds,caraway seeds,black peppercorns, cloves,cinnamon sticks,nutmeg,long pepper,green cardamom,black cardamom,mace,bay leaves & grind to make a powder.
Add red chilli powder,salt,citric acid,ginger powder,Kashmiri red chilli powder,turmeric powder, grind well.Nihari masala is ready!
In a frying pan,add wheat flour,gram flour and dry roast until fragrant (1-2 minutes).
Take out in a bowl,add water,whisk well & set aside.
In a pot,add cooking oil,ginger garlic paste and mix well.
Add prepared nihari masala,mix well & cook spices on low flame for a minute.
Add 2-3 tbs water,mix well & cook for 2-3 minutes.
Add beef shank with beef bones & mix well for 2-3 minutes.
Noa add flour mixture & mix well.
Add water,mix well & bring it to boil,cover & seal the pot with rolled dough & cook overnight on very low flame (minimum 6 hours).
Turn off the flame & let it rest for 5 minutes.
Garnish with fresh coriander,ginger,green chilli & serve!
Ajza:
- Saunf (Fennel seeds) 1 tbs
- Zeera (Cumin seeds) ½ tbs
- Sabut dhania (Coriander seeds) 1 tbs
- Shahi zeera (Caraway seeds) ½ tsp
- Sabut kali mirch (Black peppercorns) 10-12
- Laung (Cloves) 3
- Darchini (Cinnamon sticks) 2
- Jaifil (Nutmeg) ½ piece
- Pipli (Long pepper) 2
- Hari elaichi (Green cardamom) 3
- Badi elaichi (Black cardamom) 1
- Javitri (Mace) 1 piece
- Tez patta (Bay leaf) 1
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Namak (Salt) ½ tbs or to taste
- Tatri (Citric acid) ¼ tsp (optional)
- Adrak powder (Ginger powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Atta (Wheat flour) 3-4 tbs
- Baisan (Gram flour) 3-4 tbs
- Water 1 Cup
- Cooking oil ½ Cup or as required
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Beef bong (Shank) 500g large pieces
- Beef bones 250g
- Water 1 & ½ litre or as required
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hari mirch (Green chilli) sliced
Directions:
Spice mixer mein saunf,zeera,sabut dhania,shahi zeera,sabut kali mirch,laung,darchini,jaifil,pipli,hari elaichi,badi elaichi,javitri aur tez patta dal dein aur grind ker ka powder tayyar ker lein.
Lal mirch powder,namak,tatri,adrak powder,Kashmiri lal mirch powder aur haldi powder dal ker ache tarhan grind ker lein.Nihari masala tayyar hai.
Frying pan mein atta aur baisan dal dein aur Khushbu anay tak dry roast ker lein (1-2 minutes).
Bowl mein nikal lein aur pani dal ker ache tarhan whisk ker lein & side per rakh dein.
Pot mein cooking oil ayr adrak lehsan paste dal ker ache tarhan mix ker lein.
Tayyar nihari masala dal ker ache tarhan mix karein aur halki ancch per ek minute kliya paka lein.
2-3 tbs pani dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Beef bong aur beef bones dal ker 2-3 minutes kliya ache tarhan mix karein.
Ab flour mixture dal ker ache tarhan mix ker lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur rolled dough sa pot ko seal ker ka bohat halki ancch per overnight kliya paka lein (minimum 6 hours).
Chulha bund ker dein aur 5 minutes kliya chor dein.
Hara dhania,adrak aur hari mirch sa garnish ker ka serve karein!
