Page 23 - CBS Cookbook

Nihari

Pakistan
Ms. Amna Imran (Gr 5 Teacher from 2016)

Click to add subtitle Ingredients

Meat: Beef/ mutton (boneless) – 1 kg 1 teaspoon red chili (adjust according to
Bones: Knuckle and marrow – 1 kg your taste),
Onion finely sliced – 1 medium 2 star Aniseeds,
Wheat flour – 1 cup 1 teaspoon cumin powder,
Ginger paste – 1 tablespoon 1 bay leaf,
Garlic paste – 1 tablespoon 4 cardamoms,
Cooking oil – 1 cup teaspoon black pepper,
Spices: 4 cloves,
2 teaspoon salt an inch of cinnamon stick
Preparation:

1. Fry: In a large pot heat ½ cup of cooking oil, wheat flour in 2 cups of water and add in
first add ginger and garlic paste and fry it gravy gradually with continuous stirring.
until golden brown. Next add the meat and Bring to boil and cook for 15 minutes.
bones in the pot and fry for 15 minutes.
Add 2 tablespoons of water if required, so it 4. Fry: Heat the remaining oil in another pan
does not get burn. Then add all the spices and add the sliced onions. Fry until golden
and fry for further 10 minutes (again add and add onto Nihari.
little water if required).
5. Simmer: Cover and simmer for 10 minutes
2. Cook: Add 6 cups of water and let it cook on low heat.
on low heat until meat gets tender.
6. Serve: Delicious Nihari is ready to
3. Next roast the wheat flour in a pan for few serve! Garnish it with chopped green
seconds, cool it. Dissolve the roasted chilies, fresh ginger julienne, lime and
enjoy!