Ingredients for Beef nihari
- 4 tbsp. nihari masala
- 2 kg beef bones, with marrow
- 4 lt water
- 1 1/2 tbsp. coriander seeds
- 1 1/2 tbsp. cumin seeds
- 1 1/2 tbsp. fennel seeds
- 1 onion
- 1 inch ginger
- 1 bulb garlic
- 1/2 cup ghee
- 3 onions, sliced
- 3 kg beef, boneless, cubed
- 3 tbsp. chilli powder
- 1 tbsp. Kashmiri red chilli powder
- 2 tbsp. salt
- 1 tsp. coriander powder
- 1 tsp. turmeric
- 1 tbsp. ginger powder
- 1/2 cup wheat flour
- 2 cups water
- As required, ginger julienned
- 2 green chillies, chopped
- 3 tbsp. cilantro, chopped
- 1 lemon wedges
Cooking Instructions for making Beef nihari
In a large pot add the 4 liters of water, bones and bouquet garni of coriander seeds, cumin seeds, fennel seeds), onion, ginger and garlic.
Bring to a boil and let it simmer for 1.25 hours.
Sieve the broth and separate bones from it. Discard the bouquet garni.
In another pot melt ghee.
Once hot, add sliced onions. Cook them until light brown.
Add some broth so that onions do not get burn.
Add beef and sear for 5-6 minutes.
Add the powdered spices, except nihari masala, and mix well for 4-5 minutes.
Add the broth and bring to a boi. Cover and cook for 2 hours on a low flame.
Mix the wheat flour with 2 cups water.
Temper the wheat slurry with the hot broth and to the pot.
Add nihari masala. Mix well and add bones.
Cover and cook beef and bones broth for 30-45 minutes on low flame.
Turn off flame and rest for 10 minutes so that all the ghee we added rises on the top.
Serve garnished with ginger, green chillies, cilantro and squeeze of lemon.
Enjoy this delicacy with naan or roti.
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