National food 10
The kitchen star
#NATIONAL_Nihari
Ingredients:
Shanks Meat: 1 kg (large pieces)
Bones and Marrow Bones: 1 kg
Ground Garlic: 2 tablespoons
Salt: as per taste
Onions: 2 medium (chopped)
Black Peppercorns: 10 to 12
Red Pepper Powder: 2 tablespoons
Coriander Powder: 2 tablespoons
White Cumin: 1 tablespoon
Fennel Seeds: 1 tablespoon
Cardamom Seeds: 1 teaspoon
NATIONAL NIHARI MASALA 1 PAKET
Dried Ginger: 1 teaspoon
Pipli: 1 teaspoon
(It is an ingredient of all spice powder like a grey colored round stick)
Yogurt: 1 cup
Flour: 1/2 cup
Lemon: 1
Oil: 1 cup
For Garnishing:
Thin sliced ginger
This sliced green chilies
Chopped green coriander
Diced lemon
Method
Grind fennel seeds, cardamom seeds, dried ginger and pipli and place aside.
Add salt, black peppercorns, red pepper, coriander powder, cumin and recently ground spice to yogurt.
Pour oil in a pan and fry for 2 to 3 minutes on medium heat. Then add onions and fry until golden brown.
Add garlic to fried onions and fry for 1 to 2 minutes.
Add flour and roast unless it releases aroma.
Now put NATIONAL NIHARI MASALA AND spices into pan which you mixed lately with yogurt. Roast until oil comes up. Now add meat and cook well and also add bones and marrow bones.
Then add 3 liter water and cook on medium heat (3 to 4 hours) until meat is tenderized. When meat is fully tender and nihari is thick, add lemon juice and cook on low heat for 5 minutes.
When oil comes up, nihari is ready.
Serve with ginger, green chilies, coriander, lemon and naans.
