Nihari

Ingredients:

For stock (yakhni)
Meat of bong 1 Kg
Nali 1 Kg
Onion 1 medium
Saunth powder (Dried ginger powder) 1½ Teaspoon
Star Anise (Badiyan ka phool) 4 pcs
Garlic powder 1 Teaspoon
Salt to taste

For masala

Onion 2 large
Yogurt (Dahi) 1 cup
Red chilli powder 2 Teaspoon
Crushed red chilli 1 Teaspoon
Turmeric powder 1 Teaspoon
Saunth powder (Dried ginger powder) 2 Teaspoon
Garam masala powder 1½ Teaspoon
Tatri (Citric acid) ¼ Teaspoon
Chaat masala 1 Tablespoon
Flour (Atta) 1 cup (mix in 1½ cup of water)
Ginger garlic paste 2 Tablespoon
Oil 1 cup
Salt 1 Teaspoon or according to taste

For garnishing
Lemon cut in four
Green chillies chopped
Ginger Julienne
Mint leaves
Fresh coriander
Chaat masala

Method:

Step 1

• In a pot, put meat, nail, 7-8 glasses of water, add salt, saunth, garlic paste, onion, badiyan. Boil on low flame till the meat is tender enough. Take out the meat from stock.

Step 2

• In a pot, heat oil, add sliced onion, fry till golden, take out from oil and keep aside.

• Fry meat in this oil, add ginger garlic paste, fry well.

• Mix well all the rest of the ingredients in dahi and add into meat.

• Fry and keep adding a little stock.

• When it is well fried, add fried onion and stock.

• Cover to cook on very low flame.

• When the meat is completely tender and oil appears.

• Take out the oil in a bowl, put nihari on high flame, gradually add the flour mixture, keep stirring.

• Cook on high flame for about 3-4 minutes then lower the flame and cook for about 15-20 minutes then add oil.

• Garnish with lemon, ginger julienne, mint leaves, fresh coriander and chaat masala.

         Serve with naan.