NIHARI (Nahari) Restaurant Style. (Copyright Protected)
MAIN INGREDIENTS:
Beef Bong (Shank): 1 Kg
Beef Bones (Nali); 1 Kg
Ginger Paste: 3 tbsp
Garlic Paste: 3 tbsp
Oil: 3 Cups
Aataa (Wheat Floor):1
Coriander Powder: 1tbsp
Salt 3 tbsp To taste
Red chili: 3 tbsp
Kashmiri Mirch: 3 tbsp
½ Tbsp Haldi
Citric Acid: 1/4 tbsp
Jaiphal Javitri: ½ tbsp each
Main Nahari Spices
Note: Main Nihari Spices can be used in two ways, first is Whole in Potli only. Discard after cooking
2nd use them fine ground and this method is PREFERRED and always use professionally.
Pipli (Long Pepper) 6 Stick (For Potli) or 4 Stick for ground
Ajwain 2 tbsp (for potli) or 1 tbsp ground
Aniseed Flower: 4 (for potli) or 2 for ground
Sonth (Dried Ginger): 2 piece of 1.5" (for potli) or 1 Tbsp ground
Coriander seed: 2 tbsp for potli only, No ground
Black Pepper: 2 tbsp (for potli) or 1 tbsp ground
Cumin seed: 2 Tbsp (for Potli) or 1 tbsp ground
Kala Zeera: 1tbsp
Fennel seed: 5 Tbsp (for Potli) or 2 Tbsp ground
Cardamom 6 pcs (for potli) or 3 for ground
Green Cardamom:16 pcs (for potli) or 8 for ground
Cloves; 20 (potli) or 10 for ground
Cinnamon: 4 stick of 2' (potli) or 2 sticks ground
Bay Leaves: 4 for potli only
Note:Table spoon is LEVELED
COOKING:
In a big cooking pot, add beef and bones. If meat is not too fatty or you are using Goat or lamb meet than add 3 cups of oil, Adrak and garlic paste. 1/2 cup Attaa properly dissolved in one cup of water, add it to the content in the pot. Add dhanyaa powder, salt, laal mirch, Kashmiri mirch or paprika, haldi powder, and jiphal and javitri to the content.
Now the main Nahari spices, (Pipli, Aniseed Flower, Dry Ginger, Dhanyaa seed, Kali Mirch, Zaara, Black Zeera, Saunf, Badi Ilaichi, green Ilaichi, Laong(Cloves), Darchini and Tez Patta.) Try to grind them very fine like powder,
If you cannot, then grind them as much you can and put them ia Potli(Cotton Spice Bag) and close the mouth of the bag and put the potli in the content of the pot. Now Mix the content in the pot very well and add 8 glass of water. Heat until boil, When it boils, cover it with the lid tightly, reduce the fire to 1/4 of the dial of flame setting. cook it for 5 hours. After 2 hours add citric acid. (No Tatri) If you cannot find real Citric Acid then Add 6 Tbsp of real Lime Juice from Lime, not from Concentrate. Cover the lid and Cook on low flame for remaining 2 to 3 hours, depending upon the quality of the meat. When Niharais 400% tendered, then, Remove the lid and add the remaining 1/2 cup Attaa dissolved with water to the pot and cook for 45 minutes more. Remove the lid, check the consistency of Nahari Curry, also check the salt as desired, if it is too watery then cook on high flame to bring it on Ideal Nahari Consistency. Now Cook again on low flame for 15 more minutes with lid on. Oil should come on the surface as saw in the video. Dish it Out. Garnish the plate of Nahari with Cilantro (Hara Dhanya), Hari Mirch, Lemon and Ginger finely sliced.
