1/2 Kg. beef-ask for nihari meat (shank)

1½ tsp. salt

½ tsp. red chili (Lal Mirch) powder

½ tsp. kashmiri chili (Lal Mirch) powder

¼ tsp. turmeric (Haldi) powder

1 tbs. coriander (Dhaniya) powder

1½ cup oil

3 tbs. white flour (maida)

1 tsp Dry ginger powder or 1 tsp ginger (Adrak) paste

½ tsp. garlic (Lehsan) paste
For garnishing
1 to 1 ½ inch ginger (Adrak)- Julian

2 tbs. chopped coriander (Dhaniya) leaves

3 to 4 green chilies-chopped

2 Lemon (sliced)
Special Nihari spices
2 tbs. fennel (Saunf)

½ tsp black pepper (Kali Mirch)

½ tsp. cumin seeds (Zeera)

2 green cardamom (Chhoti Ilaichi) seeds

10 cloves (Laung)

2 black cardamom (Bari Ilaichi)

1 stick of cinnamon (Dalchini)

1 bay leaf (Tezpatta)

¼ tsp. nutmeg (Jaiphal) and mace (Javitri)

2 tbs. coriander (Dhaniya) seeds

1 aniseed flower (Badian)
Put ½ cup oil in a pot. Add meat and fry it a little.

Add salt, chili 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.


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