- Heat oil, and fry onion until pink
- Fry ginger/garlic paste for 2 minutes
- Add meat and fry for a while and then add red pepper, salt, nihari masala and cook for 5-10 minutes
- Add 2-3 jug of water and let it cook for 2-3 hours
- Now mix flour and fine flour in water and mix in nihari gradually.
- Now let it cook for half hour.
- Now take half cup oil in a pan and fry a cut onions and pour it over nihari
- Serve with julienne garlic, corriander, green chillies and with lemon.
| Ingredients for Nihari Masala |
|
Cinnamon(Dar Cheeni)
|
2pc
|
Fennel(Saunf)
|
1tsp
|
Dry Ginger(Sunth)
|
1tsp
|
Anise(Badyan kay Phool)
|
3-4
|
Cardamom(Bari Elaichi)
|
2
|
Clove(Laung)
|
6
|
Green Cardamom(Sabz Elaichi)
|
4
|
Black Pepper whole(Siyah Mirch)
|
6
|
Mace(Javtri)
|
3
|
Nutmeg Powder(Jaifal)
|
1/4tsp
|
| Put all ingredients in a pan and slightly cook on low flame for a while until it's aroma. Now grind well all ingredients. |
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