Beef Nihari

Nihari Masala
• ▢1.5 tbsp coriander seeds
• ▢1.5 tbsp anie seeds
• ▢1.5 tsp whole black pepper
• ▢1.5 tsp whole cloves
• ▢½ tbsp cumin seeds
• ▢1 bay leaf
• ▢½ tsp grated nutmeg
• ▢2 1-inch cinnamon sticks
• ▢2-3 piece mace
• ▢3 black cardamoms
• ▢4-6 green cardamoms
• ▢1 piece dried ginger (small, can sub with ½ tbsp of ginger powder)
• ▢6 whole red chillies (round)
• ▢1 tsp nigella seeds
• ▢2 pieces of peepli or 3-4 kabab chini (optional)

Nihari Masala
1. Dry roast all the ingredients in a frying pan (no oil), grind to a powder. Set aside

Cooking the Nihari
1. Heat oil in a large pot
2. Thinly slice your onion, fry till golden brown then spread on paper towels to dry. (we will use these at the end)
3. Add all the remaining ingredients in the first list and stir fry the meat until its browned and the masala is cooked - about 4-5 minutes
4. Then add your Nihari Masala Mix and 7 cups of water and stir well.

5. Pressure cook for 45-50 minutes or slow cook for 4-5 hours undisturbed to get beautifully tender meat. For slow cooking stove top, bring the mixture to a boil then let it simmer covered.
6. Once the time is up skim any greyish scum that may rise to the top and discard.

7. Crush the onions and mix in, bring the nihari to a boil
8. If you are serving this another time then set it aside for the nihari to cool.
9. When ready to eat then dissolve ⅓ cup atta in 1 cup water and whisk briskly as you add it to the nihari
10. The nihari will thicken as it cooks - 10 to 15 minutes
11. Adjust consistency per liking (more water or atta+water), just remember you need to simmer after adding it to lose the raw taste.

12. Heat a few tbsp of oil in a small saucepan and add 1.5 tbsp of kashmiri laal mirch (for colour) and add it on top of the nihari like a tadka/baghaar