Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, nihari. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Nihari is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Nihari is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have nihari using 36 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Nihari:

1. Get Nihari masala
2. Get whole coriander
3. Get whole fennel seed (saunf)
4. Get whole cumin
5. Get black peppercorns
6. Get whole cloves
7. Take bay leaf
8. Prepare sticks cinnamon (ceylon preferably)
9. Take black cardamom
10. Prepare green cardamom
11. Take Chile piquin (dried red chiles)
12. Prepare nigella seeds (kalonji)
13. Take ground ginger
14. Make ready ground mace
15. Get ground nutmeg
16. Make ready Nihari
17. Take beef or lamb (2 inch cubes)
18. Prepare beef bones
19. Get salt
20. Prepare garlic, minced
21. Get ginger minced
22. Make ready Chile powder
23. Prepare kashmiri chile powder (paprika will work)
24. Get ground coriander
25. Make ready tumeric
26. Get water
27. Prepare Bou chicken bouillon cubes
28. Get Bou beef bouillon cubes
29. Take ghee
30. Make ready onion, sliced
31. Make ready whole wheat flour
32. Get lemon, sliced
33. Prepare green chile, diced
34. Prepare spring onions, sliced
35. Get cilantro, minced
36. Make ready ginger, julienned

Steps to make Nihari:

1. Begin by making the masala. Toast the whole spices in a small pan over medium-high heat. Don't add the ground spices like the photo, it just makes a mess.
2. Add the toasted spices, and the ground ones to a spice grinder and grind to a powder.
3. It took me around 6-7 grinds to get it uniform.
4. Melt 2 Tbsp ghee in a pressure cooker over high heat.
5. Add the onions
6. Continue to saute until the onions toast and crisp. Remove them with a slotted spoon and let drain on a plate with a paper towel.
7. In a separate pan, heat the other Tbsp of ghee and brown the bones and meat in 3 batches, season the meat with salt as you cook. Place the seared batches in a bowl while the others cook.
8. While the meat is searing, add the minced garlic and ginger in the pressure cooker and saute for 30 seconds.
9. Add the chile powders, coriander, and tumeric to the cooker. Cook 30 sec scraping the bottom.
10. Add the masala spices and scrape into a sizzling paste
11. Add the water and the bouillon
12. Begin adding the bones and meat as they're ready to the pressure cooker.
13. When you're finished searing the beef, dont forget to scrape the fond into the cooker too!
14. Close the pressure cooker and cook on high for 45-50 min and allow to natural pressure release. If you're doing this the old fashioned way, simmer in a dutch oven for 4-5 hours until tender.
15. Prepare the garnishes. Combine the green things in one and reserve the lemons and ginger.
16. Open the pressure cooker once the pressure has relieved. Remove the bones being sure to keep any of the marrow. Add the flour to a skillet and skim the fat off of the top of the pressure cooker. Add this fat to the flour. Should be around 1/2 cup of oil or so.
17. Over medium heat create a roux with the flour and fat by simmering for around 5 minutes. Be careful, it's extremely hot! Let the roux cool down before adding to the nihari.
18. Bring the nihari to a simmer and add the roux. Stir gently with a spatula. Try not to shred the meat too much.
19. Add the reserved onions.
20. Plate it in bowls and garnish and serve with toasted naan.

So that is going to wrap this up for this special food nihari recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!