Nihari

Ingredients

• 2 lb Large chunks of beef/veal - 3 inch pieces
• 1-2 lb bones
• 2 tbsp salt
• 1 1/2 tbsp ginger paste
• 1 1/2 tbsp garlic paste
• 1 tbsp red chilli powder
• 1 tbsp kashmiri chilli powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• Ghee/Oil for cooking
• 1 large onion
• 1.5 tbsp coriander seeds
• 1.5 tbsp saunf
• 1.5 tsp whole black pepper
• 1.5 tsp whole cloves
• 1/2 tbsp cumin seeds
• 1 bay leaf
• 1/2 tsp grated nutmeg
• 2 1-inch cinnamon sticks
• 2-3 piece mace
• 3 black cardamoms
• 4-6 green cardamoms
• 1 piece dried ginger (small, can sub with 1/2 tbsp of gingepowder)
• 6 whole red chillies (round)
• 1 tsp kalonji
• 2 pieces of peepli or 3-4 kabab chini (optional)
• lemon wedges
• sliced green chillies
• julienned ginger

Instructions

1. 1

   --- Nihari Masala ---

2. 2

   Dry roast all the ingredients in a frying pan (no oil), grind to a powder. Set aside

3. 3

   --- Cooking the Nihari ---

4. 4

   Heat oil in a large pot

5. 5

   Thinly slice your onion, fry till golden brown then spread on paper towels to dry. (we will use these at the end)

6. 6

   Add all the remaining ingredients in the first list and stir fry the meat until its browned and the masala is cooked - about 4-5 minutes

7. 7

   Then add your Nihari Masala Mix and 7 cups of water and stir well.

8. 8

   Pressure cook for 45-50 minutes or slow cook for 4-5 hours undisturbed to get beautifully tender meat. For slow cooking stove top, bring the mixture to a boil then let it simmer covered.

9. 9

   Once the time is up skim any greyish scum that may rise to the top and discard.

10. 10

    Crush the onions and mix in, bring the nihari to a boil

11. 11

    If you are serving this another time then set it aside for the nihari to cool.

12. 12

    When ready to eat then dissolve 1/3 cup atta in 1 cup water and whisk briskly as you add it to the nihari

13. 13

    The nihari will thicken as it cooks - 10 to 15 minutes

14. 14

    Adjust consistency per liking (more water or atta+water), just remember you need to simmer after adding it to lose the raw taste.

15. 15

    Heat a few tbsp of oil in a small saucepan and add 1.5 tbsp of kashmiri laal mirch (for colour) and add it on top of the nihari like a tadka/baghaar.