Delicious Nihari Recipe

Name: Delicious Nihari Recipe
Cuisine: Southeast Asia
Ingredients: Beef (large pieces): 1kg; Bones: ½ kg; Onion(cut finely): 1; Fennel seeds: 3 tbsp; Cardamoms: 8; Turmeric powder: 1 tsp; Garlic/ginger paste: 1 tbsp; Hot spices powder: 1 tsp; Ginger(cut finely): 1 tbsp; Dry ginger powder: 6tbsp; Red chilli powder: 1 tbsp; Whole-wheat flour (roasted and made into paste with water: 3 tbsp; Green Chillies: 6; Water(hot): 5 cups; Salt: To taste; Oil: ½ cup; Kulchay: accompaniment

Features:

Cuisine:

“From a nawab’s kitchen, straight to your table”.

Medium

Ingredients

1kg Beef (large pieces)
½ kg Bones
1 Onion(cut finely)
3 tbsp Fennel seeds
8 Cardamoms
1 tsp Turmeric powder
1 tbsp Garlic/ginger paste
1 tsp Hot spices powder
1 tbsp Ginger(cut finely)
6tbsp Dry ginger powder
1 tbsp Red chilli powder
3 tbsp Whole-wheat flour (roasted and made into paste with water
6 Green Chillies
5 cups Water(hot)
To taste Salt
½ cup Oil
accompaniment Kulchay

Directions

Nihari is a classic South Asian meal. It’s a dish that the emperors, kings, and nawabs of South Asia used to enjoy to relish in the past. Some believe this dish originated during the Mughal Empire to please the Mughal kings who were much fond of eating. That’s why its also known as Shahi or Royal Nihari.

Nihari is a master blend of flavors, textures, color, and aroma. In short, it’s absolutely magical!

But why is this meal so much different than alu gosht (potato and meat curry) or a simple chicken ka saalan (chicken curry) that we have on our tables every day? Well, I believe the science behind the magical richness of nihari comes out of the cooking process. A shahi nihari is cooked to perfection after being slow-cooked for hours and hours. On regular days, we do not have 10 hours to cook lunch. We only are given maybe an hour at most? And that is why the enhanced flavors, richness, and textures are something to look forward to and to truly treasure.

Cooking shahi nihari will require a lot of patience and time, but trust me when I saw this, the result will accommodate all that waiting. While you slow cook this delicacy, using a very specific cut of meat, you are actually melting collagen that holds together the meat. As the collagen melts, it turns into gelatin. And it’s this gelatin that gives the shahi nihari its glorious shine and silky texture. Imagine how much thought and love goes into the process to make the perfect bowl of nihari.

To add to the flavor, a blend of spices is added to the lightly simmering broth. The spices usually include garam masala, coriander powder, cardamoms, turmeric, green chilies, etc. So as the meat is becoming tender the spices are also infusing deep in the meat to make the taste richer and even better.

So the title “shahi” nihari has been earned by this seemingly simple dish of meat curry.

Hoping you enjoy making this nihari and enjoy it with your friends and family on a weekend breakfast.

P.s don’t forget to bake some roghni naan with your nihari to compliment it best.

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Steps

1 Done	Step: 1 Heat oil in a pot and fry onion golden .
2 Done	Step: 2 Add garlic/ginger,turmeric,red chillies,½ hot spices and salt ;fry for 5 minutes.
3 Done	Step: 3 Add beef,bones and water.
4 Done	Step: 4 Tie dry ginger,fennel seeds and cardamoms in a muslin cloth;add to pot.cook over low flame with lid on.
5 Done	Step: 5 When meat is tender,squeeze muslin to expel juices.
6 Done	Step: 6 Add whole-wheat flour paste while stirring continuously.
7 Done	Step: 7 Add remaining hot spices and ginger;put on dum.
8 Done	Step: 8 Garnish with chopped green chillies and serve with kulchay.