#PakistaniVillageFood #Beef #Nihari
Karachi ki sab say Mashhor Beef Nihari Recipe | How To Make Beef Nihari At Home | Hafiz Naveed
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Ingredients For Beef Nihari
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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
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
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
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)
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)
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How To Make Beef Nihari
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_Put ½ cup oil in a pot. Add meat and fry it a little.
_Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
_Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
_Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
_Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
_When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish:
_Fry some onion slices in a cup of oil till golden brown and add to Nihari.
_Also garnish with fresh ginger (Adrak) and green chilies.
_Serving: 3 to 4 persons.
.Preparation Time:25 Minuts
Making Time: 40 Minuts
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