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​NIHARI #16
  • 1.Beef Bong Nihari :This delectable dish Is traditionally made with round boti raan 
  • 2.3 Naliya Gaye (cows knees) Gaye Ke gutne.Bones are used to increase the taste.
  • 3.2-4 tablespoons chakki ka aata {Whole wheat flour}
  • 4.1 tablespoon ground cumin powder
  • 5.1 cup ghee/butter 1/4th cup olive oil 
  • 6. 1 inch ginger cut into thin julliens
  • Add ghee in a pressure cooker melt ghee .Add the garlic paste ,add all the bones. Bhuno the meat with garlic up to 3-4 minutes till water separates from the ghee. Add the nihari masala. When water starts to boil add the flour and mix all the ingredients. Pressure for 15 minutes and then soften the bones.Put the cooker back on and again cook for 15-20 minutes.Add one more glass water mix well Add flour as much to thicken the paste.On medium to low cook 10-12 minutes.Switch of stove and add 1/4th cup olive oil. 
  • METHOD FOR NIHARI MASALA PREPARATION 
  •   Grind all ingredients twice and strain them to give an aromatic smell or use 3 tablespoons Nihari Masala.Mix all.As ghee is heated add ginger garlic paste.Add red chil-ly powder salt 1 tablespoon.Fry for 10 minutes.Add ¼ cup water and bhuno well .Add meat after 5 inutes.Let ghee come up.Add 4-5 cups water and keep covered till meat gets soft. Add ½ cup maida when meat boils. After adding maida let meat boil for 1 hour .Serve with naan.
 MASALA Mutton Nihari 11/2 hours Beef Nihari 3 hours
INGREDIENT QUANTITY              NUMBER 
MUTTON ADLA/BONG 1 KG (FROM NAAN)
GHEE                                              1 CUP 
SALT                                               1 TABLESPOON 
PLAIN FLOUR                                 ½ CUP
LARGE ONIONS BROWN              3
FENNEL SEEDS                             3 TSP
SOTH(GRINDED) 1 TBSP OR        2 TESPNS
CITRIC ACID                                   1 TEASPN
WHOLE NUTMEG                           1
DRY GINGER POWDER                 1 TABLESPOON 
MACE             JAVENTRI                5 STRANDS
WHOLE BLACK PEPPER              1 TBSPN
GINGER GARLIC PASTE                1 TBSPN
  BAY LEAVES                                  2-3
  RED WHOLE CHILLIES                 3
 GREEN CARDAMOM WITH SKIN  6
  STAR ANIS                                     3
  LAUNG                                            1
  BLACK SHAH  JEERA                   1 TSPN
1 INCH CUT DALCHINI                    4PIECES 
WHOLE BLCK PEPPER                   1 TBLSPN 
MEAT TENDERIZER                         1 TABLSPN 
RED COLOR DESI MIRCH               4 TABLSPN
RED CHILLY POWDER                     3 TBLSPN 
BLACK CARDAMOM BADI ELAICHI 6
WHITE ZEERA POWDER (CUMINSEEDS) 1 TABLSPN 
GARNISH GREEN CHILLIES LEMON CORIANDER LEAVES

METHOD OF PREPARATION :Grind all ingredients twice and strain them to give an aromatic smell.Mix all.As ghee is heated add ginger garlic paste Add 4 tablespoon Nihari Masala.Add 2 tablespoon red chilly powder salt 1 tablespoon.Fry for 10 minutes.Add ¼ cup water and bhuno well .Add meat after 5 minutes.Let ghee come up.Add 4-5 cups water and keep covered till meat gets soft. Add ½ cup maida when meat boils. After adding maida let meat boil for 1 hour .Srve with naan.