- Beef bong 1 kg
- Ginger garlic paste 1 tbsp
- Prepared nihari masala 4 tbsp
- Flour 1/2 cups
- Salt 2 t.sp
- Ghee 2 cup
- Wheat 1 cup
- Chilli powder 3 tbsp
- Water 10-12 cups
- Masala for nihari:
- Cinnamon 1/4 cup
- Black cardamom 10
- Green cardamom 10
- Cloves 10
- Fennal seeds 1/2 cup
- Poppy seeds 1/2 cup
- Nutmeg 1/4 cup
- Dried ginger 1/4 cup
- Kachri powder 1/2 cup
- Chana powder 1/4 cup
- Chilli powder 1/2 cup
- Grind all very well.
Method:
Heat ghee fry ginger garlic paste add meat, chilli powder, salt and nihari masala bhuno well by sprinkling little water.add 10-12 cups hot water cover and let it cook for an hour..mix flour and wheat together and make into a paste with water and add to the meat cook on very low flame for at least 2-3 hours..serve with finely sliced ginger, chopped green chillies, lemon, coriander leaves and tandoori naan.
My name is Hira Jaffery, a proud owner of Food Paradise and a certified Chef.