Tuesday , August 22 2017
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1 tbs. coriander (Dhaniya) powder
1/2 Kg. beef-ask for nihari meat (shank)
1½ tsp. salt
½ tsp. kashmiri chili (Lal Mirch) powder
½ tsp. red chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

3 to 4 green chilies-chopped
2 tbs. chopped coriander (Dhaniya) leaves
2 Lemon (sliced)
1 to 1 ½ inch ginger (Adrak)- Julian

Special Nihari spices:

2 tbs. fennel (Saunf)
2 green cardamom (Chhoti Ilaichi) seeds
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
10 cloves (Laung)
i)¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
1 stick of cinnamon (Dalchini)
1 bay leaf (Tezpatta)
2 black cardamom (Bari Ilaich
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)


Put ½ cup oil in a pot. Add meat and fry it a little.

Add salt, turmeric (Haldi) powder, chili powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.

Dissolve maida in 1 cup of water, add this to the meat and bring to boil.

Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.