Ingredients:
- Saunf (Fennel seeds) 3 tbs
- Zeera (Cumin seeds) ½ tbs
- Dhania (Coriander seeds) 2 tbs
- Pipli (Long pepper) 3
- Hari elaichi (Green cardamom) 3-4
- Kala zeera (Caraway seeds) 1 & ½ tsp
- Baadiyan ka phool (Star anise) 1
- Darchini (Cinnamon sticks) 2
- Javatri (Mace) 1 whole
- Jaifil (Nutmeg) ¼ piece
- Laung (Cloves) 7-8
- Badi elaichi (Black cardamom) 1
- Ajwain (Carom seeds) ¼ tsp
- Sabut kali mirch (Black pepper corns) ½ tbs
- Haldee powder (Turmeric powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chili) powder 2 tbs
- Sonth (Dried ginger powder) 1 tbs
- Namak (Salt) ½ tbs or to taste
- Lal mirch powder (Red chili powder) 2 tbs
- Ghee 1 & ½ Cups
- Tez paat (Bay leaf) 1
- Beef mix boti 1 kg
- Haddi guddi (Soup bones) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pani (Water) 2 liters or as required
- Pani (Water) ½ Cup
- Atta (Wheat flour) ½ Cup
- Pani (Water) 2 Cups
- Haldee powder (Turmeric powder) ½ tsp
- Gaye ka maghaz (Beef brain) 1
- Namak (Salt) to taste (if required)
- Hari mirch (Green chilies)
- Adrak (Ginger)
- Hara dhania (Fresh coriander)
Directions:
In spice mixer,add fennel seeds,cumin seeds,coriander seeds,long pepper,green cardamom,caraway seeds,star anise,cinnamon sticks,mace,nutmeg,cloves,black cardamom,carom seeds,black pepper corns and grind to make a fine powder.
In bowl,ground spices,turmeric powder,kashmiri red chili powder,dried ginger powder,salt,red chili powder and mix well.Nihari masala is ready.
In pot,add ghee and let it melt,add bay leaf,beef mix boti and soup bones,mix well until color changes.
Add ginger garlic paste and mix well for 2 minutes.
Add nihari masala,mix well and cook for 5 minutes.
Add water,mix well and bring it to boil,cover & cook on low flame for 3-4 hours and keep stirring in between.
Switch off the flame,remove tarri and set aside.
Remove bay leaf & discard it.
In water,add wheat flour and whisk well.
Add half quantity of wheat flour mixture in nihari and mix well,cover and cook on low flame for 30 minutes.
In saucepan,add water and bring it to boil,add turmeric powder and beef brain.
Switch off the flame and rest it for 3-4 minutes,set aside and devein it.
Now add beef brain in nihari,cover and cook on low flame for 30 minutes.
Take out cooked beef brain & set aside.
If required add salt and mix.
Add remaining wheat flour mixture in nihari and mix well,cover and cook on low flame for 30 minutes.
In serving bowl,add nihari,cooked meat,cooked beef brain,tarri,green chilies,ginger,fresh coriander and serve.
Ajza:
- Saunf (Fennel seeds) 3 tbs
- Zeera (Cumin seeds) ½ tbs
- Dhania (Coriander seeds) 2 tbs
- Pipli (Long pepper) 3
- Hari elaichi (Green cardamom) 3-4
- Kala zeera (Caraway seeds) 1 & ½ tsp
- Baadiyan ka phool (Star anise) 1
- Darchini (Cinnamon sticks) 2
- Javatri (Mace) 1 whole
- Jaifil (Nutmeg) ¼ piece
- Laung (Cloves) 7-8
- Badi elaichi (Black cardamom) 1
- Ajwain (Carom seeds) ¼ tsp
- Sabut kali mirch (Black pepper corns) ½ tbs
- Haldee powder (Turmeric powder) 1 tsp
- Kashmiri lal mirch (Kashmiri red chili) powder 2 tbs
- Sonth (Dried ginger powder) 1 tbs
- Namak (Salt) ½ tbs or to taste
- Lal mirch powder (Red chili powder) 2 tbs
- Ghee 1 & ½ Cups
- Tez paat (Bay leaf) 1
- Beef mix boti 1 kg
- Haddi guddi (Soup bones) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 2 tbs
- Pani (Water) 2 liters or as required
- Pani (Water) ½ Cup
- Atta (Wheat flour) ½ Cup
- Pani (Water) 2 Cups
- Haldee powder (Turmeric powder) ½ tsp
- Gaye ka maghaz (Beef brain) 1
- Namak (Salt) to taste (if required)
- Hari mirch (Green chilies)
- Adrak (Ginger)
- Hara dhania (Fresh coriander)
Directions:
Spice mixer mein saunf,zeera,dhania,pipli,hari elaichi,kala zeera,baadiyan ka phool,darchini,javatri,jaifil, laung,badi elaichi,ajwain aur sabut kali mirch dal ker ache tarhan grind ker ka fine powder tayyar ker lein.
Bowl mein ground spices,haldee powder,kashmiri lal mirch powder,sonth,namak aur lal mirch powder dal ker ache tarhan mix ker lein.Nihari masala tayyar hai.
Pot mein ghee dal ker melt karein,tez paat,beef mix boti aur haddi guddi dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehdsan paste dal dein aur 2 minutes kliya ache tarhan mix ker lein.
Nihari masala dal ker ache tarhan mix karein aur 5 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein & halki ancch per 3-4 hours kliya paka lein aur beech beech mein chamcha chalatay rahein.
Chulha bund ker dein,tarri ko alag nikla ker rakh dein.
Tez paat ko nikal ker pheek dein.
Pani mein atta dal ker ache tarhan whisk ker lein.
Atta ka mixture ki half quantity ko nihari mein dal ker ache tarhan mix ker lein aur dhak ker halki ancch per 30 minutes kliya paka lein.
Saucepan mein pani dal ker ubal lein,haldee powder aur gaye ka maghaz dal dein.
Chulha bund ker dein aur 3-4 minutes kliya chor dein aur bahir nikla ker devein ker lein.
Ab nihari mein gaye ka maghaz dal dein aur dhak ker halki ancch per 30 minutes kliya paka lein.
Cooked gaye ka maghaz ko nikla ker side per rakh dein.
Agar zaroorat ho tou namak dal ker mix ker lein.
Baqi bacha huwa atta ka mixture ko nihari mein dal ker ache tarhan mix karein aur halki ancch per 30 minutes kliya paka lein.
Serving dish mein nikari,cooked meat,cooked gaye ka maghaz,tarri,hari mirch,adark aur hara dhania dal ker serve karein.
