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Thursday, 15 August 2013


Nihari is a Pakistani, Indian, and Bangladeshi dish. It is a stew consisting of slow cooked beef or lamb garnished to taste and served with cooked brains or bone marrow.

Bong ka gosht(Mutton) 1 kg
Nalli 1 optional
Ginger garlic 1 ½ tbsp
Ghee(Clarified Butter) 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
Flour ½ cup
Chili powder 3 tbsp
Salt 2 tsp heaped
Water 10-12 cups

Ingredients for nihari masala
Cinnamon sticks ½ cup of 1 inch each
Black Cardamom 25
Green Cardamom 40
Cloves ¼ cup
Mace ¼ cup
Black pepper ½ cup
Fennel seeds½ cup
Grinded katchri (Meat tenderizer)¼ cup
Kaskas(Poppy seeds) ¼ cup
Chili powder ¼ cup
Saunt(dry ginger) grinded ¼ cup

Method for nihari masala
Grind altogether finely. Put in an airtight bottle and use accordingly.

Heat 2 cups ghee. Fry 1 ½ tbsp ginger garlic paste; add in 1 kg meat pieces along with 3 tbsp chili powder, 2 tsp salt and 4 tbsp prepared nihari masala. Fry well by sprinkle little water. Add in nalli and 10 to 12 cups of hot water. Add to the meat stirring continuously. Cover and again let it cook on very low flame for at least 2-3 hours. Serve with finely sliced ginger, chopped green chilies, lemon, coriander leaves and nan.

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