Monday, 6 October 2014

Beef-Mutton Nihari - Eid Special



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Happpy Eid to all my sweet viewers!! Today is a very special day for all Muslims It gives us lesson to sacrifice our most beloved things for God! This Eid is all about meat! So I decided to share with u the most yummacios & easy recipe of Nihari !! Its really easy... though time taking.. but believe me u have to do nothing :) Lets move on to the recipe :) 



Ingredients:

Beef / Mutton                                          1/2 kg 
Garlic Paste                                             1/2 tbsp.
Ginger Paste                                            1/2 tbsp.
Bay leaves                                               1
Cardamom Pods (Black)                         2
Cinnamon sticks (daar cheeni)                  1
Cloves (Long)                                         4  
Red Chilli (dried)                                     2
Oil                                                          4 wooden spoon (doi)
Onions                                                    1 big (sliced)
Red Chili powder                                    1/2 tsp.
Salt                                                         1 tsp.
Coriander seeds                                      1/2 tsp
Cumin Powder (Zeera)                            1/2 tsp.
Whole Spices powder (Garam masala)    1 tbsp
Turmeric Powder                                     1/4 tsp
Green Cardamom                                    5
Yogurt                                                     2 tbsp.
Nutmeg (Jaifal)                                        1/5 tsp (grated)
Dried Ginger powder (Soonth)                 1/4 tsp
Fennel seeds (Saunf)                                1 tbsp (Grind them)
Whole Peppercorn (Kali mirch)                1/4 tsp (Grind them)
Water                                                      10 - 12 glass (or as required)
Whole Wheat Flour                                  2 tbsp.



For Garnishing:

Onion sliced & fried
Lemon Slices
Green Chili Chopped
Ginger strips Julienned
Fresh Coriander Leaves


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Procedure:

First of all clean the meat & chop into medium pieces. Its upon ur choice, to take boneless mutton / not. I made it with boneless mutton. Whether beef or mutton, the recipe will remain same.

Take a pan, heat oil, and add the bay leaf, cinnamon, black cardamom, cloves & dried red chili & fry for a minute, followed by the chopped onions. Fry until onions are golden brown. Then add garlic and ginger paste & fry for few more minutes. Next, add the meat, and stir fry on medium heat for 5-10 minutes, to kill its smell :) Now in order to tenderize the meat, pressure cook the meat or add 3-4 glasses of water & keep the lid covered until meat is done. I prefer cooking anything without pressure cooker. As I have heard numerous side effects of pressure cooking :)









After the meat is cooked, and oil has been separated, remove the whole spices. Next, add all other spices - [chili, salt, turmeric powder, green cardamom, coriander powder, nihari spices i.e. fennel seeds powder, nutmeg powder, dried ginger powder, cumin powder, whole spices powder & whole pepper corn.. .Ahhh!! yes they r soo many.. u can think the rich taste of nihari ;) Then add beaten yogurt and fry for few more minutes until oil separates.

Now comes the real real step of nihari - That is cooking long longggg for hours on very low heat. :) Add about 10-12 glasses of water, stir properly, and turn the flame to veryyy low & cook for at least 1 hour. But its better to cook for 3-4 hrs. The actual nihari is cooked by keeping it on low flame for whole day, but now a days as everything has become REALLY fast, we prefer quick meals lol :) See if the flame will be high, all the water will be dried up quickly & when u will add the whole wheat flour (aata) u will get a messy nihari with an extra thick gravy, so be patient :)


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Now when the time is about to finish - lol - take a non stick fry pan and add the SECRET ingredient of nihari - whole wheat flour. Roast it for few minutes to finish its raw smell. Set aside & let it cool down. Then add about 1/2 cup of water in it & mix properly. Remember not to leave any lumps.






By this time the oil of nihari would have come on top, and water would have remained less than half. Just appropriate. Now, turn the flame high, & add the flour mixture gradually into the stew (nihari) while stirring continuously. This will thicken ur gravy. Add slowly, if u feel the desired consistency has reached, just stop adding the paste. Stir well. Adjust salt. Again turn the heat low, and cook for 10-15 minutes, with lid covered. And Taaadaaa!! Ur nihari is cooked!! Yes belv me :P

Garnish with chopped green chili, lemon, ginger strips & coriander leaves & serve with warm warm Naanns... Slurppp!! Happy cooking!! :) Do try & give ur feed back! Enjoy meattyyy Eid :)


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See the collection of Meat Eid ul Azha recipes : HERE



Thanku for stopping by! Hope u enjoy this recipe :)

6 comments:

  1. wow haffa this is bookmarked :) i havnt tried nehari before.. shall make it with mutton or chicken inshallah.. EId mubarak dear

    ReplyDelete
  2. Maybe some hard work but I am sure that tastes just awesome... bookmarking this...

    ReplyDelete
    Replies
    1. Yess a little bit n worth trying! thanxx

      Delete
  3. At first step u added ginger garlic paste twice? before frying onion and after frying onion?

    ReplyDelete

Thanku for taking out time to comment :) Your comments are really valuable for me :)

Haffa Bexi

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