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

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