Nihari

Ingredients

• 1/2 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

For garnishing
1 tsp grated fresh ginger coriander leaves, chopped
2 green chillies, slitted

Grind together:

• 1 tbsp saunf (aniseeds)
• 1/2 tsp cumin seeds
• 1/2 tsp pepper
• 1/4 tsp dry ginger powder
• 1 badi elaichi
• 1/2" cinnamon
• 1/4 tsp nutmeg powder
• 5 cloves

Method

• Heat oil in a pot .Saute meat till light brown .Remove, drain and keep aside .Fry onion, till golden brown
• Add meat and grinded ingredients, ginger-garlic paste, salt, chilli powder, yoghurt, turmeric powder and bay leaves
• Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender .
• The 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 .