Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef nihari. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Beef nihari is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Beef nihari is something which I’ve loved my whole life.
Nihari is a beef stew popular in the northern region of India, Pakistan, and Bangladesh. Nothing tastes better than aromatic and spice-laden beef stew where the meat is so tender it falls off the bone. If you love spices in your cooking, hop over to Simply Reem for more delicious recipes. You can also check out her Indian chicken curry recipe.
To begin with this particular recipe, we must prepare a few ingredients. You can cook beef nihari using 22 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Beef nihari:
- Make ready 1/2 Kg. beef-ask for nihari meat (shank)
- Make ready 1 1/2 tsp. salt
- Take 1/2 tsp. red chilli (Lal Mirch) powder
- Make ready 1 tbs. coriander (Dhaniya) powder
- Get 1 1/2 cup oil
- Take 3 tbs. white flour (maida)
- Get 1 tsp ginger (Adrak) paste
- Prepare 1/2 tsp. garlic (Lehsan) paste
- Make ready for garnishing
- Take 1-1 1/2 inch ginger (Adrak)- Julian
- Prepare 2 tbs. chopped coriander
- Get 3-4 green chilies-chopped
- Prepare 2 Lemon (sliced)
- Take Special Nihari spices
- Get 2 tbs. fennel (Saunf)
- Take 1/2 tsp black pepper (Kali Mirch)
- Get 1/2 tsp. cumin seeds (Zeera)
- Take 2 green cardamom (Chhoti Elaichi) seeds
- Get 10 cloves (Laung)
- Take 2 tbs. coriander (Dhaniya) seeds
- Get 1 stick (Piplee)
- Get 1 aniseed flower (Badian)
There is no set rule for which part of the meat should be used. The rule of the thumb is that bones-in meat or separately bones (paya or joints) along with boneless meat should be used. Nihari is a beef stew popular in the northern region of Indian, pakistan and bangladesh. Nihari is a meat stew that is incredible for winter season.
Instructions to make Beef nihari:
- Put ½ cup oil in a pot. Add meat and fry it a little.
- Add salt, chilli powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
- Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
- Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
- Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
- When meat has softened, remove - the bundle of spices and cook the curry to desired consistency.
- Garnish: - Fry some onion slices in a cup of oil till golden brown and add to Nihari.
- Also garnish with fresh ginger (Adrak) and green chilies.
- Serve with hot tandoori naan..
Nihari is a beef stew popular in the northern region of Indian, pakistan and bangladesh. Nihari is a meat stew that is incredible for winter season. Traditionally this beef stew is cooked gradually over night and eaten as breakfast in early mornings but you can enjoy it over lunch or dinner. Muslim Indian Beef Stew (Nihari) Beef shanks or brisket may be substituted for short ribs in this version of a long-cooked Muslim Indian beef stew, a luscious dish traditionally cooked with. Nihari (Bengali: নিহারী, Hindi: निहारी, Urdu: نہاری ) is a stew from the Indian subcontinent consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow What Cut of Meat to Use for Nihari I use pre-cut beef stew meat, which is essentially boneless beef that comes from the front shoulder (chuck) or rear muscle (round).
So that is going to wrap this up with this exceptional food beef nihari recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
