The Cook Book

Special National’s Nihari Recipe

2019-07-26-02-23-41-214
Hiya! Today we will discuss about Special National’s Nihari Recipe

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.

Special National’s Nihari Recipe

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