Nihari Recipe in Urdu

Nihari Recipe in Urdu

INGREDIENTS:

  • Beef--------------------------------------: 1 kg large pieces
  • Bones Marrow -----------------------: 1/2 kg
  • Salt --------------------------------------: As per your taste
  • Crushed Red chili ------------------: 4 tsp (or as per your taste)
  • Kashmiri Mirchi ---------------------: 4 tsp 
  • Turmeric Powder--------------------: 1/2 tsp
  • Dry Ginger-----------------------------: 50 grams (2 inches large piece)
  • Badian (Star Anise) ----------------: 2 pcs
  • Ajwain -----------------------------------: 1/2 tbsp
  • Ground Jaifal (Nutmeg) -----------: 1/4 tsp
  • Ground Javitri (Mace) -------------: 1/4 tsp
  • Black Pepper--------------------------: 1/2 tbsp
  • Kala Zeera (Black Cumin) ---------: 1/2 tbsp
  • Safaid Zeera (White Cumin) ------: 1/2 tbsp
  • Cardamom (Large)---------------------: 2 pcs
  • Green Cardamom----------------------: 5 pcs
  • Fennel Seeds----------------------------: 3 tbsp
  • Cloves-------------------------------------: 6 pcs
  • Cinnamon--------------------------------: 2 sticks
  • Whole Coriander-----------------------: 4 tbsp (make pouch)
  • Bay Leaves------------------------------: 2 pcs
  • Oil------------------------------------------: 2.5 to 3 cups
  • Crushed Ginger Garlic----------------: 3 tbsp
  • Flour---------------------------------------: 1/2 cup
  • Water--------------------------------------: as required

 

For Enhancing Taste:

  • Julienne strips ginger………………: as per required
  • Green Chili (sliced)…………………: as per required
  • Green Coriander……………………: as per required
  • Lemon ……………………………….: as per required

Special Spices For Nihari Recipe:

  • Spices…………………………..: 3 pcs
  • Zeera ..…………………………: 2 tbsp
  • Black Pepper………......………: 1 tbsp
  • Black Cardamom…………..….: 2 pcs
  • Cloves…………………………: 10 pcs
  • Dar Chini (Cinnamon) ..……..: One inch long stick

 

Method for Nihari:

  • Do wash the meat and bones marrow.
  • Take a large sized pan and heat the oil, put the meat, bones, and add chopped ginger garlic.
  • Fry it for three to four mins. 
  • Then grind salt, crimson pepper, turmeric, kashmiri chili, dry ginger, celebrity anise, carom seeds, nutmeg, mace, black pepper, black cumin, white cumin, massive and inexperienced cardamom, fennel seeds, cloves and cinnamon stick and blend within the pan.
  • Prepare its cooking timing for three to 4 mins and add water.
  • Add sufficient water to tender meat portions. Additionally add coriander pouch and bay leaves. 
  • First prepare dinner at excessive flame; lower the flame whilst boiled and cook included (for around four hours).
  • Whilst meat is tender, and tari (oil layer) comes up, get rid of tari in every other pot and discard coriander pouch and bay leaves.
  • In a glass of water dissolve flour  and strain out to remove lumps.
  • As the nihari is very well cooked, add flour water and mix well. 
  • Flame down and keep it simmers. Permit it to cook till thickened.
  • While nihari is turned to thick, that’s mean Special Nihari is ready to be served.
  • Take tari or rougan and spread it on top of the Nihari or you can add it to each plate you serve.
  • To sprinkle special Nihari garam masala even as serving; additionally garnish with garlic, green thick ring sliced chilies and lemon.
  • Experience a tasty homemade Nihari.

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