Nihari Recipe - Easy Tareen, Tasty Tareen
Ingredients
Nihari Spice mix
- Cinnamon sticks 2
- Bay leaves 3 small
- Black peppercorns 1/2 tsp
- Coriander seeds 1 tbsp
- Fennel seeds saunf 1 tbsp
- Cumin seeds 3/4 tbsp
- Star anise 2
- Cloves 6
- Mace flowers 2
- Nutmeg 1 shell removed, nut crushed
- Black cardamoms 2 crushed
- Green cardamoms 6 crushed
Other
- Boneless Mutton or Beef 1.5 kg
- Oil 1 cup
- Ginger Paste 1 and 1/2 tbsp
- Garlic Paste 1 and 1/2 tbsp
- Salt to taste
- Kashmiri red chili powder 1 and 3/4 tsp heaped replace with red chili powder if you want extremely spicy nihari
- Aata wheat flour 3 tbsp mixed with water to form thin paste
Tarka (Tempering)
- Oil 4 tbsp
- Cumin seeds 1/2 tsp
- Green chili 1-2 thickly sliced
- Ginger julienne cut, 1 tsp
Serving
- Lemon wedges
- Ginger julienne cut
- Green chili thinly sliced
- Fried onions
- Fresh mint chopped
Instructions
- Dry roast all the nihari spice mix ingredients until aromatic and take off the flame.
- Allow to come to room temperature and grind into fine powder. Keep aside.
- In pressure cooker, add oil and ginger, garlic paste. Cook until the raw smell fades away and add mutton/beef.
- Roast in oil (bhoonify) until the raw smell of meat is gone.
- Add salt, Kashmiri red chili powder (or lal mirch) and powdered nihari spice mix and cook for 1 more minute.
- Add enough water to cover the meat, lock the lid and pressure cook the meat for 20-25 minutes.
- Turn the flame off and allow the pressure to release open the cooker.
- Turn the flame back on and bring to a boil and add the wheat paste (wheat mixed in water) with continuous stirring and boil for 2-3 minutes.
- In a frying pan heat 4 tbsp oil and add cumin seeds, green chilies and ginger. Fry for a minute until aromatic and pour on the boiling nihari. Give nihari a stir and turn the flame off.
- Nihari is ready!
- Serve with naan, tandoori roti or chapati.
- Enjoy!