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Nalli Nihari @Simple Pakistani Cuisine

 #Beef_Nalli_Nihari نلی_نہاری#

 #NalliNihari #winter_meal

 Meanings of the word Nihari - نہاری in English is breakfast.Nihari (Urdu: نهاری‎) is a stew which includes sluggish-cooked meat especially beef or lamb along with bone marrow, garnished to taste and now and again served with cooked brain. Nihari is first-class made with Beef , Lamb , chicken and bone marrow. 'Nalli' is an Urdu word which means bone marrow. So a red meat or lamb nihari is cooked with pork or lamb bone marrow. Bone marrow and bones are key to the taste of nihari whilst difficult pork shank meat is perfect for lengthy hours of cooking.

After nihari is cooked, bone marrow is taken out of nihari and delivered to a serving bowl. Like, you serve nihari in a bowl, then upload soft fatty extract of bone marrow (bone is discarded) on pinnacle, and in the end, you upload garnish and tempering. This is known as nalli nihari. So Nihari with nalli (bone marrow extracts) is nalli Nihari. Similarly, the cooked brain is likewise served over the Nihari, it's far called Maghaz nihari. 'Maghaz' manner brain in Urdu.

Nihari pairs first-rate with naan or kulcha, you may additionally enjoy it with karak double roti or toasted bread. However, you could pair it with maximum bread. Rice is almost by no means served as aside.But it truly is rather secondary, the actual heroes are garnish, julienne ginger, massive and much less spicy green chilli sliced, freshly chopped cilantro and lemon wedges. Nihari is festive meals intended to be dressed up for the occasion with proper garnish.

NIHARI MASALA HOMEMADE OR PRE MADE? 

Nihari masala pointers: You can continually substitute whole spice for grounded spice and grounded spice for whole and so alter the recipe to to be had pantry components. Like, in case you do not have entire Kashmiri chilli, you could additionally use ground Kashmiri chilli. Always don't forget complete spices ( while grounded) are more potent in flavour than shop introduced ground spices. Just like freshly overwhelmed pepper is strong than keep-sold ground black pepper.

Nihari Tips: Lastly, try to make Beef Nihari 4-6 hours ahead and let it sit down for numerous hours for improved flavors. People usually prepare it a day beforehand and shop it within the refrigerator till day after today.

Watch full video for Complete recipe

INGREDIENTS:

• Beef 1 & 1/2 Kg
• Bones with bone marrow
• Onion (sliced medium size)  1
• Ginger Garlic paste 2 tbsp
• Cooking oil 1 cup
• Yogurt 250 gm
• Wheat flour (thick paste) 2 tbsp
• Black Salt tspn
• Turmeric powder 1 tsp
• Coriander powder 2 tbsp
• Red chilli powder 2 tbsp
• Dried ginger powder 1 tsp
• Salt according to taste

For garnishing:

• Lemon sliced
• Green chillies chopped
• Green coriander chopped
• Ginger

Whole spices:

• Bay leaves 2/3
• Black Cardamom 3
• Cinnamon sticks 3
• Star anise 3

How to Make Nihari Gosht

1. For making nihari you need a large pot and fry bay leaves 2-3 , black Cardamom 3 , cinnamon sticks 3 , star anise 3 a bit.
2.  Then fry sliced onions on low until lightly golden.
3. Add Boneless beef and bones with bone marrow. Fry beef on medium-high heat for 2-3 until color changes and it is slightly golden.add ginger- garlic paste garlic paste and fry with the beef.
4.  Now add basic  ingredients given in the spice list such as add red chillie powder,coriander powder and turmeric and mix well and stir further for 1 minute.
5. Add 4 cups of water enough to cover the beef completely. Bring it to boil then reduce heat to slow and cook for 4 hours or overnight (on very low heat). Make sure the lid is tightly closed. (If using instant pot or pressure cooker, cook time will be 45 minutes.)
6. Once the meat is tender, check by breaking meat with a fork.
7. Remove the bones. Extract the bone marrow from bones by holding it with a kitchen towel jerking carefully over a bowl. Or insert the back of the spoon to remove it. Removing bone marrow from cool bone is difficult. set the extracted bone marrow aside.
8.  Now add rest of ingredients of  Nihari such as add yoghurt, salt, black salt, dried ginger powder and Nihari masala.
9. The original ingredients for making Nihari masala are green cardamom 6-7 , cloves 9-10 , blck paper 19-20 , long pepper 2-3 , nutmeg 2-3 , aniseed 2 tbsp , cumin seeds 2 tbsp , Mace. Grind all these ingredients well.
10. Make flour slurry by mix flour with cold water until smooth and add flour slurry 
11. Adjust water as needed and bring it to boil. Keep stirring so the flour slurry doesn't form lumps.
12. Once the nihari starts boiling. Reduce heat and let it simmer slowly for 15 minutes until a thick layer of oil rises naturally.
13. when Nihari is ready to cook.Start the preparation of tempering.Heat the oil in the frying pan and add 1 medium size sliced onion to fry.Fry the onion till it turned golden brown.
14. When onion is golden brown it is ready for seasoning.Add this seasoning in the Nihari.
15. Serve Nihari with garnish and lemon wedges. (Ideally, Nihari should be served 3-4 hours after cooking that is leftovers taste best.)

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