Beef Nihari
Beef nihari recipe is made with the meat alongside with bone marrow meat and unlike other dishes; the texture for this is deliciously smooth and sticky. This is mostly because flour is added to the gravy to make it like a stew consistency. Beef Nihari recipe was initially served as breakfast to the rich Muslim nawabs of pre-partition India during the Mughal dynasty. Nihari recipe was originally used as medicine and was found in the book of Hikmat (Eastern herbal medicine) and it’s not a surprising fact because its hot vapours are very effective in curing sinus, common cold and fever. Moreover, the nutrition can help the body regain its strength and fight against the infections. Beef nihari recipe is one of the most favoured traditional dishes since the time of the Mughal era. It is a rich delicacy that is served in Muslim homes during the season of winter. Whether it is made with mutton, chicken or beef, it always turns out to be finger-licking good. There is a specific technique to cook this recipe; similarly, every perfect dish requires an exactly amazing recipe to behold with. You can try this simple beef nihari at home.
Ingredients
• 750 gm. Beef
• 2 Onions
• 2tbsp White Flour
• 1/2 kg Milk
• Few Green Cardamom
• 1 Bay Leaf
• 1 Cinnamon Stick
• 2 tsp. Garam masala
• 1 tsp Aniseeds
• 1tsp red chili powder
• Pinch Nutmeg
• 1/2 tsp. Turmeric Powder
• 1 tsp. Salt
• 1/2 tbsp. Garlic paste
• 1/2 tbsp. Ginger paste
• 1/4 cup Ghee
Ingredients For Garnishing
• 1 fried onion
• 3 chopped green chilies
• 1 bunch Coriander, chopped
• 2 tsp. Ginger (chopped)
How to make Beef Nihari
Method
Heat oil in a large skillet and fry the chopped onion till it turns dark brown.
Remove and place the fried onions on an absorbent tissue paper, to drain the oil. Crush with your hands.
In the same skillet add beef, garam masala powder, ginger and garlic paste, salt, red chili powder, bay leaf, cinnamon stick and turmeric powder.
Fry until the oil forms a separate layer on top.
Then add the nutmeg, cardamoms, Aniseeds and water.
Cook until the beef tenders.
Mix the white flour in milk and pour the mixture in the gravy, stirring continuously.
Reduce the flame to a simmer and cook for another 10 minutes.
Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and serve.