Pakistani And Indian Recipes Only On DiscoRecipes.com

Nihari

Ingredients

- Beef Bong Ka Ghosht 1 Kg
- nali 1 (optional)
- ginger / Garlic 1 Tbsp
- ghee 2 Cup
- nihari Masala Prepared 4 Tbsp
- atta 1 Cup
- maida 1/2 Cup
- chilly Powder 3 Tbsp
- salt 2 Tsp Heaped
- water 10-12 Cups
- masala For Nihari
- dalchini 20 Gms 1/4 Cup
- bari & Choti Ilaichi 25 Gms Each
- long 20 Gms 1/4 Cup
- saunf 1/2 Cup
- kas Kas 1/2 Cup
- javatri 1/4 Cup
- saunt 1/4 Cup
- kachri 1/2 Cup
- chana 1/4 Cup
- chilly Powder 1/2 Cup

Instructions

Heat ghee and fry ginger / garlic. Add meat piece along with chilly powder, salt and nihari masaia and bhuno well by sprinkling little water. Add in nali and 10-12 cups hot water, cover and let it cook for an hour. Sift flour and Atta together and make into a paste with water and add to the meat. Cook on very low fire for atleast 2-3 hours. Serve with finely sliced ginger, chopped green chillies, lemon, coriander leaves and tandoori Nan.