Nihari

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1. 1Step 1: Dry roast all the ingredients in a frying pan (no oil), grind to a powder. Set aside
2. 2Step 2: Heat oil in a large pot
3. 3Step 3: Thinly slice your onion, fry till golden brown then spread on paper towels to dry. (we will use these at the end)
4. 4Step 4: Add all the remaining ingredients in the first list and stir fry the meat until its browned and the masala is cooked - about 4-5 minutes
5. 5Step 5: Then add your Nihari Masala Mix and 7 cups of water and stir well.
6. 6Step 6: Pressure cook for 45-50 minutes or slow cook for 4-5 hours undisturbed to get beautifully tender meat. For slow cooking stove top, bring the mixture to a boil then let it simmer covered.
7. 7Step 7: Once the time is up skim any greyish scum that may rise to the top and discard.
8. 8Step 8: Crush the onions and mix in, bring the nihari to a boil
9. 9Step 9: If you are serving this another time then set it aside for the nihari to cool.
10. 10Step 10: When ready to eat then dissolve 1/3 cup atta in 1 cup water and whisk briskly as you add it to the nihari
11. 11Step 11: The nihari will thicken as it cooks - 10 to 15 minutes
12. 12Step 12: Adjust consistency per liking (more water or atta+water), just remember you need to simmer after adding it to lose the raw taste.
13. 13Step 13: Heat a few tbsp of oil in a small saucepan and add 1.5 tbsp of kashmiri laal mirch (for colour) and add it on top of the nihari like a tadka/baghaar.