Wednesday, 24 December 2014

Beef Nihari

Hi everyone.
Its been a long time since I've posted something here, its has been a busy month.
I'll share the recipe or Nihari today, I made this a while back, clicked pictures but never got around to posting it. The recipes are piling up !
I'll post a lot more soon, InshAllah.

So about this recipe. As you can see, there's no layer of oil floating on top of the nihari, As many of you know, when we go out to eat it, we want the brain, marrow and floating oil on top, not a very healthy option. 
I here tried to make it just a little healthy by adding as little oil as possible without compromising on the flavor. Less oil and believe me, just as good.

Or if you do like a little oil on top, when you are ready it dish it out, leave it covered on very low heat for about 5-7 minutes. Voila, the 'little' amount of oil will rise to the top!

For This Recipe, You'll Need:
(For Masala):
1 tbsp of Fennel Seeds (Saunf)
1 tbsp of Coriander Seeds
2 small sticks of Cinnamon
2 Black Cardamom
2 Bay leaves
8-10 Cloves
10-12 Black peppercorns 
2-3 Green Cardamom
1 Star Anise
Salt to taste

(Other Ingredients):
1/2 kg of Beef (You substitute with chicken or mutton)
3 large Onions
1 tbsp of Ginger Garlic paste
1 tbsp Red Chili powder
1 tsp Cumin
1/2 tsp of Turmeric Powder
1 tsp of Coriander Powder
5-6 tbsp of Wheat Flour OR 1 and 1/2 Leftover Chapati

Coriander leaves 
Lemon wedges

Blend together the ingredients for the masala in a dry mill to make a powder.

Heat 1/4 cup of oil, throw in thinly sliced Onions.

Fry till golden brown, take out and drain on kitchen paper.

In the leftover oil, add Ginger Garlic paste, when fragrant, add the meat..

Red Chili powder, coriander powder, turmeric powder, Cumin and the Masala that we've made (reserve a tsp to add later)
Mix it around and cook for 5 minutes. When the meat changes color, 2-3 cups of water so that the meat is submerged (add more if needed) and let it cook on low flame for about 3-4 hours.

Dry roast 4-5 tbsp of wheat flour till fragrant. Mix it in a little water to make a paste.


You can use leftover chapati (i had tandoor roti) soak it in water for an hour, than blend to make a paste (i prefer this method, as it doesn't leave raw flour taste in the nihari. (and a great way to use leftover chapatis ;)

Add the fried onions (reserve a little for garnish) and flour paste to the nihari till thickened. Let it cook on low flame for 1 more hour.

Dish out, garnish with fried onions, chaat masala, coriander and lemon.