• 1 kg Beef Bong Ka Gosht
• 1 Nali (optional)
• 1 tbsp ginger paste
• 1tbsp garlic paste
• 2 cups ghee
• 4 tbsp Nihari Masala Prepared
• 1 cup flour (Atta)
• 1/2 cup plain flour (maida)
• 3 tbsp chilly Powder
• salt to taste
• 12 cups water
• Masala For Nihari
• 20 gm cinnamon sticks (dalchini)
• 20 gm black cardamom
• 20 gm green cardamom
• 10 gm cloves
• 1/4 cup saunf
• 1/4 cup kas Kas
• 10 gm javatri
• 10 gm saunt
• 20 gm kachri
• 1/4 cup chana
• 1/2 cup chilly Powder

Heat ghee and fry ginger / garlic paste.

Add meat piece along with chilly powder, salt and nihari masala and bhuno well by sprinkling little water.

Add in nali and 10-12 cups hot water, cover and let it cook for an hour.

Sift flour and Atta together and make into a paste with water and add to the meat.

Cook on very low fire for at least 2-3 hours.
Hot ‘n’ Spicy Nihari is ready to serve.

Serve with finely sliced ginger, chopped green chillies, lemon, coriander leaves and tandoori Nan.

by Pak101.com (few years ago!) / 1378 views