Easiest Way to Cook Tasty Beef Nihari

Beef Nihari. Nihari is a beef stew popular in the northern region of India, Pakistan, and Bangladesh. Nothing tastes better than aromatic and spice-laden beef stew where the meat is so tender it falls off the bone. If you love spices in your cooking, hop over to Simply Reem for more delicious recipes.

Beef Nihari This is mostly because flour is added to the gravy to make it like a stew consistency. Beef Nihari recipe was initially served as. Nihari is a hearty Indian beef stew with large chunks of tender fall-apart beef shanks in a fragrant and mouth watering gravy. You can cook Beef Nihari using 24 ingredients and 17 steps. Here is how you cook it.

Ingredients of Beef Nihari

  1. It's of bong ka gosht huddi ke sath.
  2. It's of oil.
  3. You need of medium size onion.
  4. You need of Flour.
  5. Prepare of ginger garlic paste.
  6. You need of salt.
  7. Prepare of red chilli powder.
  8. Prepare of kashmiri red chilli powder.
  9. You need of Tarmiric powder.
  10. You need of zera powder.
  11. You need of tatri.
  12. It's of Nihari ka khas masala 👇.
  13. Prepare of sonf.
  14. It's of sabit dhanya.
  15. It's of kala zera.
  16. It's of kali mirch.
  17. Prepare of long.
  18. Prepare of safeed elachi.
  19. Prepare of pepri.
  20. It's of badyan ke phool.
  21. It's of tukra jayefal.
  22. It's of jawetri ke phool.
  23. You need of darchini ke tukre.
  24. Prepare of bara tukra sonth.

This is an authentic recipe, that is made easy for you and with tips to lighten it up while keeping it traditional. Pakistani beef nihari dish is known to have won the hearts of culinary experts since its origin. It is one of the most delectable and intricate items on the menu. This hearty, meaty dish is a breakfast dish that is often served with some fresh naan (traditional bread).

Beef Nihari step by step

  1. Sub ingredients ek jagah kar lein ready kar ke.
  2. Sare sabit masalon ko grand kar ke side kar dein.
  3. Pen main oil garam kar ke piyaz add krein aur brown kar lein.
  4. Piyaz brown ho jaye tu gosht add krein aur medium heat par colour change hone tak bhone.
  5. Gosht ka colour change ho jaye tu ginger garlic paste dal kar 5 min tak bhone.
  6. Ginger garlic bhone ke baad sare pesay hoe masale add krein aur thora thora pani dal kar 5 min aur bhon lein.
  7. Aub jo sabit masale pes kar rakhe thay us main sy 1 tbsp nikal kar side kar dein aur baki sara masala gosht main add kar dein.
  8. Aub thora thora pani dal kar khub achi tarhan bhon lein oil alag ho jaye.
  9. Jab oil nazar and lage tu 5 glass pani add kar dein aur flame slow kar dein.
  10. Flem slow kar ke cover kar ke 1 hour ke liye pakne rakh dein.
  11. 1 hour ke baad check kar lein gosht gal gaya ho tu oper sy sara rogan nikal kar bowl main alag kar lein.
  12. Aub ate main pani mix kar ke mixture ready krein aur aram aram sy nihari main add krein sath chamcha chalati rahein.
  13. Ata mix kar ke mazeed 30 min dam par pakain.
  14. 30 min ke baad flem off kar dein aur jo 1 tbsp nihari ka masala bacha kar rakha tha wo add krein aur ache sy mix kar dein.
  15. Aub nihari dish out krein.
  16. Dish out kar ke oper sy jo rogan nikala tha dal dein.
  17. Delicious nihari ready hai hara dhanya, lemon, ginger, hari mirch sy garnishing krein aur garam naan ke sath enjoy krein.

You can also have it even with rice. Nihari is best made with beef shin or shank and bone marrow. 'Nalli' is Urdu word which means bone marrow. So a beef or lamb nihari is cooked with beef or lamb bone marrow. Bone marrow and bones are key to the flavor of nihari while tough beef shank meat is perfect for long hour of cooking. What Cut of Meat to Use for Nihari I use pre-cut beef stew meat, which is essentially boneless beef that comes from the front shoulder (chuck) or rear muscle (round).

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