NIHARI
- 6 years ago
" NIHARI '
This is a very tasty recipe. For this we are going to need 2 pieces of beef shanks, brisket meat piece along with fat cut into 2-3 big pieces. The spices we are going to use is freshly crushed dried ginger, 1tbs whole black pepper, 2½ tbs fennel seed, 5-6 green cardamoms, 12 cloves, 1½ inch cinnamon stick, 7-8 dried red chillies, 1 ts full whole coriander seed and 1tbs full cumin seeds. Black cardamom is not a part the recipe. Chicken stock 1 cup. ½ ts all spice ground / kebab cheeni, 1ts full coriander powder, 1½ ts full salt, 1ts full paprika / deghi mirach, 1½ ts full hot chilli powder, 2 bay leaves.
First thing to do is dry roast the whole garam masala except the bay leaves. Grind ½ ts full freshly crushed dried ginger powder along with roasted spices finely. Then finely slice 2 md sized onions its very important to slice them thinly because we want them to be crunchy, cut some fresh ginger into matchsticks, some green chillies. Add ½ cup oil to a pressure cooker and start frying the onions on md heat until they are golden brown. Once that’s done separate ¾‘s of the onions and spread them on a napkin and let them cool so that they get crunchy and in the remainder of the onions immediately add a splash of water so that they don’t burn, the beef and mix, add all the spices, fry it. Now add the chicken stock,1 whole garlic. Mix it again and add lots of water. Add more water than usual because the meat’s going to be pressure for a very long time, we want the meat to be really well done and a way to see this is that when you open you open up your pressure cooker again the meat should fall apart when you touch it. You will have to cook them like paye. So cook the meat on a high heat and when it starts to look a bit thick. In a separate bowl mix 3-4 tbs of aata / chapathi flour in ½ cup of water and add that slowly to your nehari, don’t add all of it at once because it might become too thick so add it in little bits and look at the thickness if its not thick enough you add more if you think the consistency is ok then don’t add anymore flour. Plate it out and add golden fried onion, some freshly green chillies and some ginger matchsticks. You can also add little bit of lemon juice if you like.
This is a very tasty recipe. For this we are going to need 2 pieces of beef shanks, brisket meat piece along with fat cut into 2-3 big pieces. The spices we are going to use is freshly crushed dried ginger, 1tbs whole black pepper, 2½ tbs fennel seed, 5-6 green cardamoms, 12 cloves, 1½ inch cinnamon stick, 7-8 dried red chillies, 1 ts full whole coriander seed and 1tbs full cumin seeds. Black cardamom is not a part the recipe. Chicken stock 1 cup. ½ ts all spice ground / kebab cheeni, 1ts full coriander powder, 1½ ts full salt, 1ts full paprika / deghi mirach, 1½ ts full hot chilli powder, 2 bay leaves.
First thing to do is dry roast the whole garam masala except the bay leaves. Grind ½ ts full freshly crushed dried ginger powder along with roasted spices finely. Then finely slice 2 md sized onions its very important to slice them thinly because we want them to be crunchy, cut some fresh ginger into matchsticks, some green chillies. Add ½ cup oil to a pressure cooker and start frying the onions on md heat until they are golden brown. Once that’s done separate ¾‘s of the onions and spread them on a napkin and let them cool so that they get crunchy and in the remainder of the onions immediately add a splash of water so that they don’t burn, the beef and mix, add all the spices, fry it. Now add the chicken stock,1 whole garlic. Mix it again and add lots of water. Add more water than usual because the meat’s going to be pressure for a very long time, we want the meat to be really well done and a way to see this is that when you open you open up your pressure cooker again the meat should fall apart when you touch it. You will have to cook them like paye. So cook the meat on a high heat and when it starts to look a bit thick. In a separate bowl mix 3-4 tbs of aata / chapathi flour in ½ cup of water and add that slowly to your nehari, don’t add all of it at once because it might become too thick so add it in little bits and look at the thickness if its not thick enough you add more if you think the consistency is ok then don’t add anymore flour. Plate it out and add golden fried onion, some freshly green chillies and some ginger matchsticks. You can also add little bit of lemon juice if you like.