• 1kg- beef -ask for Nihari meat (shank) – cut in 3-4 inches long pieces.
• 1kg – bones with marrow (nail ki haddi)
• 1½ tsp. salt
• 1 tsp Lal Mirch powder
• 1 tsp. Kashmiri mirch powder
• half teasp haldi
• 2 tbs. dhaniya powder
• 3 tsp adrak paste
• 2 tsp. lehsan paste
• 1 tsp saunth powder
• ½ tsp citric acid
• 1½ cup ghee
• 6 tbs. wheat flower – dry roasted lightly and keep aside
• Masala potli (take the following spices, grind them fine in a spice grinder, make a bag with fine muslin and tie the spice powder securely.
• 4 tbs. saunf
• 1 tsp kali mirch
• 1 tsp. zeera
• 4-5 Chhoti Ilaichi
• 20 cloves
• 5 black cardamom
• 2 inch stick of cinnamon
• 2-3 bay leaves
• ½ tsp. nutmeg and mace
• 4 tbs. coriander seeds
• 2-3 aniseed flower
• Condiments:
• Julienned ginger
• Chopped fresh coriander
• Chopped green chilies
• Lemon slices

In a pressure cooker, add the bones with 1 tsp each of ginger and garlic paste, and 4 cups of water. Bring to steam on low heat.

After 3 whistles, switch off the heat, and let it rest. Open after steam has settled. Takes about 30-40 mins.

Put ½ cup ghee in a pot. Add meat and fry it on medium heat till it has a nice color on all sides. Add remaining ginger garlic paste and fry till you get a nice aroma. Now add salt, lal mirch, haldi, dhaniya powder, saunth powder and citric acid.

Fry lightly and add 4-5 cups of hot water. Add the spice bag at this stage, bring to a boil, and then cover and let simmer on lowest heat.

Once the steam settles in the pressure cooker, take the bone soup and marrow, and add to the simmering meat pot. I usually discard the empty bones at this stage. Else they take too much space and also scratch my non-stick pans.

Let the meat simmer till the meat is tender. You want it soft, but not falling apart. Takes atleast 2-3 hours on slow heat.

When meat has softened, remove the bundle of spices in a deep bowl. Squeeze the juices out of the bag as much as you can and add that juice back to the meat.

Dissolve roasted atta in 2 cups of water, add to the meat and bring to boil. Check for salt and mirch levels. If you love rich colour, add ½ tsp of Kashmiri lal mirch at this stage.

Fry one onion (thinly sliced) in a cup of ghee till golden brown and add to nihari, and cover. Let it simmer for 7-10 minutes, till the taar (oil) comes to the top.

Serve with condiments and the hottest crisp khameeri roti or naan.

by Pak101.com (few years ago!) / 1758 views