When I developed this interest for cooking, I started cooking everything from scratch. I learned this Nihari recipe at that time and it turned out really good but now I use Shaan Nihari Masala.
1/2 kg Beef Shank Meat
2 tbsp Ground ginger and garlic
1 piece Dry Ginger
1 tsbp Garam Masala Powder
2 tbsp Fennel Seeds (Saunf)
Salt to taste
1 cup Oil
1 cup Whole wheat flour
2 tbsp Red Chilli Powder
1 tsp Paprika Powder
I have used beef and the meat cut that is ideal for Nihari is called ‘Beef Shank’. You can also use mutton.
Before starting cooking tie fennel seeds and dry ginger in a cheesecloth tightly.
Take oil in a large pan and fry onion till it starts changing colour but does not change colour or your nihari won’t look good.
Now add that little cheese cloth bag and meat and fry.
When meat gets fried well, add ginger garlic paste mixed with half cup of water and fry.
Now add red chilli powder, paprika powder and salt and fry till the water that we put with ginger garlic paste evaporates completely.
Now add 1.5 LTR. water and first cook on high heat and when water starts boiling, lower down the flame and cook it covered for around 4 hours or till meat is completely soft and tender.
Now remove cheese cloth.
Mix wheat flour with water and make a thin paste, slowly add this paste in cooked nihari and keep on stirring it.
Mix garam masala with some water and add that as well.
Cook covered for 10-15 minutes.
Garnish with Coriander leaves, ginger and green chilli.
Serve with lemon and naan.