ShoreSahib's Ultimate Nihari Recipe with Home Made Masalas

Any good quality Beef cut: I used Roast 3 lbs

One Onion Sliced thinly

One cup: Extra Virgin Olive Oil

One Cup Plain Yogurt: Whisked

One cup Besan (Gram Flour)

Half Onion Finely Sliced

For Garnish:
Finely Julienned Ginger, Finely Diced Green Chillies, Lime Quarters, and Finely chopped Cilantro

Spices:

Half teaspoon Haldi

One tablespoon Red Chilli Pepper or to taste

Nihari Spices:

Grind in coffee grinder the following spices.

6 Choti Illaichi (Green Cardamom)

1 Tablespoon Saunf (Aniseed)

1 Tablespoon Zeera (Cumin)

5 cloves (Laung)

A piece the size of a Thumb of Dried Ginger root called Saunth.

Method:

Heat one Cup of Olive oil in Large Pressure Cooker.

Add One thinly sliced Onion and fry until golden brown. Then add Red Chilli Pepper and Haldi. Add Yogurt and Fry for a few minutes. Then add the meat cut into large chunks and fry some more. Add a cup of water and let simmer. When water is almost dry.

Then add the ground spice mixture containing Cardamom, Cloves, Aniseed and Ground Ginger (Saunth), and Cumin.

Then put three cups of water in the pressure cooker and close the cover.

Then when the whistle goes off, lower the heat to medium low and cook for about 25 minutes. Then remove from heat.

When cool, remove the Lid.

Put on medium heat again and let it come to a gentle simmer.

Then dissolve One cup of Besan in cool water. Make sure there are no lumps. Then lower the heat of the cooker and add the besan liquid slowly while stirring.

You should reach the desired consistency, but if you didnt, then add some more Besan liquid.

Some people also use Wheat flour (aata) instead of Besan. I like to use Besan.

Then, in a fring pan heat a few tablespoons of olive oil and add half thinly sliced onions. When golden Add to Nihari as Tadka (Baghaar).

Serve with Roti accompanied by garnishes.