WHAT IS NIHARI?
Nihari is an old-fashioned dish of Muslims of Bhopal, Delhi, and Lucknow. In 1947, numerous Muslims wandered to Pakistan from India and started their caffs . Nihari had convert noted and now nihari is noted all over the world.
So, There are many types of nihari but nalli nihari is popular among all.
INGREDIENT FOR NIHARI GOSHT
| For Masala | |
| Meat | 1 kg |
| Oil | 200 ml |
| Ginger- Garlic paste | 1 tsp |
| Onion | 1 |
| Chili powder | 1 tsp |
| Salt | 1 tsp |
| Turmeric | 1 tsp |
| Wheat Flour | 50 gram |
| Water | 100 ml |
| Turmeric | As per Taste |
| Ginger | As per Taste |
| Green Chili | 2 |
FOR NIHARI MASALA
| Sounf | 1 tsp |
| Cumin seeds | 1 tsp |
| Coriander seeds | 1 tsp |
| peppercorn | 1 tsp |
| Cinnamoon | 1tsp |
| Black cardamon | 2 |
| Green cardamon | 5 |
| clover | 5 |
| Green cardamon | 2 |
HOW TO MAKE GOSHT NIHARI
- In a visage heat the olive oil painting on medium honey until hot
- Add the gusto paste and garlic paste and sauté for a many twinkles on medium heat also add the mutton/ beef and cook until the color changes
- While the mutton/ beef is cooking, crush the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom, green cardamom, cloves, and bay leaves to convert it into a powder form.
- Now, add the nihari masala powder, chili powder, turmeric powder, and swab also cook the spices for 4- 5 seconds
- Add the water and cook for a further 2 hours on low heat until the meat is tender – this flour admixture acts as a harshening agent, if you want to thick it more also add further flour to it.
- Add this admixture into the visage also cover up with a lid and cook for 30 twinkles. toast the olive oil painting in another visage on medium heat
- Add the onions and fry them until browned tack these onions to the meat along with the diced coriander, gusto, and chilies.
- Serve it with naan and enjoy!