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Shabdaig Nihari

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Ingredients:

  • Saunf (Fennel seeds) 1 tbs
  • Zeera (Cumin seeds) ½ tbs
  • Sabut dhania (Coriander seeds) 1 tbs
  • Shahi zeera (Caraway seeds) ½ tsp
  • Sabut kali mirch (Black peppercorns) 10-12
  • Laung (Cloves) 3
  • Darchini (Cinnamon sticks) 2
  • Jaifil (Nutmeg) ½ piece
  • Pipli (Long pepper) 2
  • Hari elaichi (Green cardamom) 3
  • Badi elaichi (Black cardamom) 1
  • Javitri (Mace) 1 piece
  • Tez patta (Bay leaf) 1
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Namak (Salt) ½ tbs or to taste
  • Tatri (Citric acid) ¼ tsp (optional)
  • Adrak powder (Ginger powder) 1 tsp
  • Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
  • Haldi powder (Turmeric powder) ½ tsp
  • Atta (Wheat flour) 3-4 tbs
  • Baisan (Gram flour) 3-4 tbs
  • Water 1 Cup
  • Cooking oil ½ Cup or as required
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Beef bong (Shank) 500g large pieces
  • Beef bones 250g
  • Water 1 & ½ litre or as required
  • Hara dhania (Fresh coriander) chopped
  • Adrak (Ginger) julienne
  • Hari mirch (Green chilli) sliced

Directions:

In a spice mixer,add fennel seeds,cumin seeds,coriander seeds,caraway seeds,black peppercorns, cloves,cinnamon sticks,nutmeg,long pepper,green cardamom,black cardamom,mace,bay leaves & grind to make a powder.

Add red chilli powder,salt,citric acid,ginger powder,Kashmiri red chilli powder,turmeric powder, grind well.Nihari masala is ready!

In a frying pan,add wheat flour,gram flour and dry roast until fragrant (1-2 minutes).

Take out in a bowl,add water,whisk well & set aside.

In a pot,add cooking oil,ginger garlic paste and mix well.

Add prepared nihari masala,mix well & cook spices on low flame for a minute.

Add 2-3 tbs water,mix well & cook for 2-3 minutes.

Add beef shank with beef bones & mix well for 2-3 minutes.

Noa add flour mixture & mix well.

Add water,mix well & bring it to boil,cover & seal the pot with rolled dough & cook overnight on very low flame (minimum 6 hours).

Turn off the flame & let it rest for 5 minutes.

Garnish with fresh coriander,ginger,green chilli & serve!

Recipe By: Kanwal Mohsin

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