Nawabi Nihari recipe with specific quantities for each ingredient:
• 1 kg beef shank or lamb shank (or chicken)
• 6 cups water
• 5 tablespoons oil or ghee
• 2 large onions, finely sliced
• 3 tablespoons Nawabi Nihari Masala
• 4 tablespoons wheat flour
• 2 tablespoons ginger-garlic paste
• 2 teaspoons salt (adjust to taste)
• 1 tablespoon red chili powder (optional, for extra heat)
• Fresh coriander leaves, sliced ginger, and lemon wedges for garnish
Step-by-Step Recipe
1. Preparation:
• In a heavy-bottomed pot, heat 5-6 tablespoons of oil or ghee over medium heat.
• Add the finely sliced onions and sauté until they turn golden brown, around 8-10 minutes.
• Add 2 tablespoons of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
2. Cooking the Meat:
• Add the 1 kg of meat pieces to the pot and sear them until browned on all sides, around 5-7 minutes.
• Add 3-4 tablespoons of BEST.foodmasters Nawabi Nihari Masala, 2 teaspoons of salt. Mix well to coat the meat with the spices.
3. Simmering:
• Pour in 6 cups of water, ensuring the meat is fully submerged.
• Bring it to a boil, then reduce the heat to low.
• Cover and let it simmer for 3-4 hours, or until the meat is tender. Stir occasionally to prevent sticking.
4. Thickening the Gravy:
• In a small bowl, mix 4 tablespoons of wheat flour with a little water to form a smooth paste.
• Slowly add this mixture to the pot, stirring continuously to avoid lumps.
• Continue to cook for another 15-20 minutes until the gravy thickens to the desired consistency.
5. Final Touches:
• Once the Nihari reaches the desired consistency, adjust the salt and spices if needed.
• Sprinkle 1 teaspoon of garam masala on top and stir gently.
• Garnish with fresh coriander leaves, sliced ginger, and lemon wedges.
• Serve hot with naan or steamed rice.
This is a rich, spicy, and aromatic Nihari perfect for special occasions or a hearty meal.