Nihari
Nihari is mainly made with shank meat of beef along with bones.
I am using Instant pot for this recipe. You can cook the same way in your pressure cooker (following all the safety guidelines).
Ingredients:
- Fennel seeds (saunf) 4 Tbsp
- Coriander seeds (sabat dhaniya) 3 Tbdp
- Black cardamom (badi ilaichi) 2. 3
- Black pepper (sabat kali mirch) ½ tsp
- Cloves (laung) ¼ tsp
- Star anise (baadiyan ka phool) 2
- Cinnamon stick (daarchini) 1
- Garlic (lehsan 2 bulbs
- Ginger (adrak 3 inch
- Bay leaf (tez paat) 1
- Salt (namak)
- Red chili powder (lal mirch) 2 Tsp or to taste (hasb e zaiqa)
- Turmeric (haldi) ½ Tsp
- Paprika (Kashmiri lal mirch) 1 tsp
- Nihari Masala 3-4 Tbsp
- Onio (payaz) ½ medium chopped
- Oil ½ cup
- Flour (aata) ½ cup
- Water (pani) 1 cup
- Water (paani) 4 liters for stock (yakhni)
