1 Picture
Ingredients
- 1 kg veal (half boneless and half with bone)
- 1 medium size onion
- 2 tsp red chili powder
- 2 tsp paprika powder
- 4 tsp cumin seeds
- 4 to 5 tsp fennel seeds
- 4 to 5 tsp dry ginger
- 6 to 7 cloves
- 4 to 6 Black pepper
- 1 cinnamon stick
- 2 green cardamons
- 2 black cardamons
- 1/4 tsp Nutmeg
- 1/4 tsp Mace
- 2 tsp ginger and garlic paste
- 1/2 cup oil
- 1/2 cup wheat flour
- 2 tsp chickpea flour
- For garnishing
- julienne ginger
- green chilies
- lemon wedges
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 90mins
Cost Average budget
Preparation
Step 1
Heat oil in a pan fry onion till brown.
Step 2
Add ginger garlic paste, red chilli powder, paprika powder and meat. Fry well on high flame until all the water dries up. Add salt and 2 cups of water.
Step 3
In a piece of muslin cloth add fennel seeds, dry ginger, cumin seeds, cloves, black pepper, cinnamon stick, green and black cardamons, nutmeg, and mace. Tie the muslin cloth tightly and add it to the beef.
Step 4
Cook on slow flame until the meat is tender.
Step 5
When meat is cooked add chickpea flour and wheat flour dissolve in water. Add cook for futher 10 - 20 minutes until the desired consistency is obtained.
Step 6
Garnish nihari with julienne ginger, lemon and chopped green chilies. Serve with tandoori naan.
Review this recipe