Popular Recipe Nihari Home Style

Without fail recipe ultimate Nihari easy, fast, practical.

36 ingredients, 20 steps, cooking Nihari

Good Afternoon my mother, now you get prepare recipe Nihari with 36 ingredients and 20 steps. Below this is how to make it, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 36 ingredients and 20 stages of easy cooking Nihari.

Ingredients all Nihari

1. Prepare : Nihari masala.
2. Prepare 2 Tbsp : whole coriander.
3. Prepare 1.5 Tbsp : whole fennel seed (saunf).
4. It’s 1 Tbsp : whole cumin.
5. You need 1/2 Tbsp : black peppercorns.
6. It’s 1/2 Tbsp : whole cloves.
7. It’s 1 : bay leaf.
8. It’s 2 (1 inch) : sticks cinnamon (ceylon preferably).
9. You need 3 : black cardamom.
10. It’s 6 : green cardamom.
11. You need 6 : Chile piquin (dried red chiles).
12. You need 1 tsp : nigella seeds (kalonji).
13. Prepare 1 Tbsp : ground ginger.
14. Prepare 1 tsp : ground mace.
15. It’s 1/2 tsp : ground nutmeg.
16. You need : Nihari.
17. You need 3 lbs : beef or lamb (2 inch cubes).
18. Prepare 2 lbs : beef bones.
19. It’s 1 Tbsp : salt.
20. Prepare 10 cloves : garlic, minced.
21. You need 2 inch : ginger minced.
22. It’s 1 Tbsp : Chile powder.
23. It’s 1 Tbsp : kashmiri chile powder (paprika will work).
24. You need 1 Tbsp : ground coriander.
25. Prepare 1/2 Tbsp : tumeric.
26. It’s 6 cups : water.
27. It’s 2 : Bou chicken bouillon cubes.
28. Prepare 2 : Bou beef bouillon cubes.
29. It’s 3 Tbsp : ghee.
30. You need 1 : onion, sliced.
31. You need 1/4 cup : whole wheat flour.
32. It’s 1 : lemon, sliced.
33. Prepare 1/2 : green chile, diced.
34. You need 3 : spring onions, sliced.
35. It’s 1/4 : cilantro, minced.
36. You need 2 inch : ginger, julienned.

If all raw materials Nihari it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking Nihari

1. Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don't add the ground spices like the photo, it just makes a mess.
   
2. Add the toasted spices, and the ground ones to a spice grinder and grind to a powder.
   
3. It took me around 6-7 grinds to get it uniform.
   
4. Melt 2 Tbsp ghee in a pressure cooker over high heat.
   
5. Add the onions
   
6. Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel.
   
7. In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook.
   
8. While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds.
   
9. Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom.
   
10. Add the masala spices and scrape into a sizzling paste
    
11. Add the water and the bouillon
    
12. Begin adding the bones and meat as they're ready to the pressure cooker.
    
13. When you're finished searing the beef, dont forget to scrape the fond into the cooker too!
    
14. Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you're doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender.
    
15. Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger.
    
16. Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so.
    
17. Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it's extremely hot! Let the roux cool down before adding to the nihari.
    
18. Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much.
    
19. Add the reserved onions.
    
20. Plate it in bowls and garnish and serve with toasted naan.
    
21. Finish and Enjoy.

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