Website of the Year India 2016



Nihari Recipe

Nihari is a popular Asian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Asian Recipe
Technique :
Slow-Cooked Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Mughlai Recipes from Bawarchi.com 

Nihari is a slow-cooked meat stew that is believed to have originated in India during the reign of the Mughals. A tasty, flavoursome side dish, Nihari normally includes bone marrow. 

You can choose either beef or lamb, with bones, for a good Nihari. The meat is cooked until it is soft and juicy along with spices like turmeric powder, red chilli powder, dry ginger powder, ginger-garlic paste, saunf and pepper.  

This mouth-watering traditional dish is best served with any type of Indian bread. In Lucknow, Nihari is often served with multi-layered Kulcha.

Ingredients

  • 500 gm - kilo Beef (with bones)
  • 2 Bay Leaves
  • Salt as per taste
  • 1/2 tsp - Turmeric powder
  • 1 - onion, chopped finely
  • 1/2 tsp - Ginger paste
  • 1/2 tsp - Garlic paste
  • 2 tbsp - Maida
  • 1/2 tsp - Red Chilli powder
  • 1/4 cup - Yoghurt
  • 2 tbsp - oil
  • Grind together: 1 tbsp - Saunf (aniseeds)
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - pepper
  • 1/4 tsp - dry Ginger powder
  • 1 - badi illachi
  • ½" - Cinnamon
  • 1/4 tsp - Nutmeg powder
  • 5 - Cloves
  • For garnishing: 1 tsp - grated fresh Ginger
  • Coriander leaves, chopped
  • 2 - green chillies, slit
  • How to Make Nihari:

    1. Heat oil in a pot. Saute meat till light brown. Remove, drain and keep aside.
    2. Fry onion, till golden brown.
    3. Add meat and ground ingredients, ginger-garlic paste, salt, chilli powder, yogurt, turmeric powder and bay leaves.
    4. Saute for 3-4 mins.
    5. Add required water (approx 3-4 glasses) and let the meat cook on slow flame till it becomes tender.
    6. Then dissolve maida in 1/2 cup water, and pour slowly in the meat, stirring continuously.
    7. Let it cook for some more time, and get the gravy to required consistency.
    8. Garnish with grated ginger, coriander leaves and green chillies.
    9. Serve hot with naan.




     

    Bawarchi of the Week

    Uma Priya

    Uma Priya

    Uma Priya is a passionate blogger who is known for her traditional Andhra recipes and healthy, experimental dishes.

    know more