Beef Nihari
No ratings yet 2 kg boneless beef (shank)2 beef bones with marrow (a.k.a nalli)½ kg beef joints4 medium onions (thinly sliced)2 tbsp ginger & garlic paste1 packet Shan nihari masala2 tbsp + 2 tbsp ginger powder2 tsp salt4 tbsp plain flour (roasted)2 tbsp fennel seeds (roasted and ground)1 tbsp cumin powder (roasted and ground)¼ tsp nutmeg powder (a.k.a jaifil)¼ tsp mace powder (a.k.a jawatri)½ tsp garam masala2 tsp red chili powderlemons to garnishginger (julienned) to garnishgreen chillies to garnish1½ cup oil½ cup butter
Mmmmm...what can you say about Nihari?! It's hot, spicy, and best eaten in the earliest hours. From the kitchens of the Mughals with spices capable of curing colds. This is a ...