Saucepan@saucepan · Shared this recipeFollowMughlai · breakfastBeef NihariLarge chunks of beef slow-cooked in a mild, flavorful stew until absolutely tender, served with a rich layer of oil and garnishes.total6 hrcook6 hrservings5Original recipe on bongeats.comKeep this recipeAdd a copy of Beef Nihari to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 kg beef0.5 kg bones10 g turmeric3 g red chilli powder8 g kashmiri red chilli powder10 g ginger powder12 g ginger paste8 g garlic paste100 g oil4 pcs bay leaves18 g salt2 L hot water30 g attaSPICE MIX (ONLY 10 G NEEDED)6 pcs green cardamom, for spice mix1 pc cinnamon, for spice mix5 pcs cloves, for spice mix4 pcs black cardamom, for spice mix1 pc star anise, for spice mix3 g peepli (long pepper), for spice mix2 g peppercorns, for spice mix0.25 tsp nutmeg, for spice mix0.25 tsp mace, for spice mix7 g fennel seeds, for spice mix5 g coriander seeds, for spice mix4 g cumin seeds, for spice mix0.5 tsp shah jeera (caraway seeds), for spice mix0.5 tsp jowan (carom seeds), for spice mixFOR GARNISHINGginger, thinly sliced, for garnishinggreen chillies, for garnishingcoriander leaves, for garnishingStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut the meat in 8–10 cm chunks.2Step 2: In a pan, toast green cardamom, cinnamon, cloves, black cardamom, star anise, peepli, peppercorns, nutmeg, mace, fennel seeds, coriander seeds, cumin seeds, shah jeera, and jowan on low heat for 4 minutes. Grind to a powder and sift.3Step 3: In a large mixing bowl, coat meat with the spice mix, as well as with turmeric, red chilli powder, kashmiri red chilli powder, ginger powder, ginger paste, and garlic paste.4Step 4: Heat oil in a heavy pot. Add the beef pieces and fry on medium heat for 8 minutes.5Step 5: Add bay leaves, salt, and hot water. Let it simmer gently for around 4 hours, or until meat falls off the bone.6Step 6: In a small mixing bowl, mix atta with water until lump free.7Step 7: When meat is cooked, collect the oil (rogan) and set it aside. We will use it later.8Step 8: Drizzle the mixture of atta and water slowly.9Step 9: Scrape the soft bone marrow out of the bones and mix it with the stew.10Step 10: While serving, place the meat and stew in a bowl. Warm up the oil (rogan) that you had set aside earlier and layer it on top. Garnish with thinly sliced ginger, green chillies, and fresh coriander leaves.getsaucepan.com/r/2e69ec8a-8aea-4924-9da9-aaa1f085a02c · Original: https://www.bongeats.com/recipe/beef-nihari
