Winter Nihari Special Recipe

Ingredients:

• 1½ cup Oil 
• 3 tbs. white flour (maida) 
• 1 tsp Ginger (Adrak) paste 
• ½ tsp. Garlic (Lehsan) paste
• 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 
 

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 

• 1 stick of Cinnamon (Dalchini) 
• 1 bay leaf (Tezpatta) 
• ¼ tsp. Nutmeg (Jaiphal) and mace (Javitri) 
• 2 tbs. Coriander (Dhaniya) seeds 
• 1 stick (Piplee) 
• 1 Aniseed flower (Badian) 

• 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) 




Method:
1. Put ½ cup oil in a pot. Add meat and fry it a little. 
2. Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well. 
3. Dissolve maida in 1 cup of water, add this to the meat and bring to boil. 
4. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat. 
5. Add 5-6 glasses of water cover and leave to tenderize on very low flame. 
6. When meat has softened, remove the bundle of spices and cook the curry to desired consistency