1In the pressure cooker, add oil and sliced onions and fry until golden brown. Grind the fried onions to make a paste and keep it aside.
2In the pressure cooker, add oil and sliced onions and fry until golden brown. Grind the fried onions to make a paste and keep it aside.
3In the pressure cooker, add oil and sliced onions and fry until golden brown. Grind the fried onions to make a paste and keep it aside.
4Add the meat and ginger-garlic paste in the same oil and sauté for another 2 minutes.
5Add the meat and ginger-garlic paste in the same oil and sauté for another 2 minutes.
6Add the meat and ginger-garlic paste in the same oil and sauté for another 2 minutes.
7Then add Nihari masala, red chili powder, and salt. Stir well to combine and cook for 2-3 minutes until the spices become fragrant.
8Then add Nihari masala, red chili powder, and salt. Stir well to combine and cook for 2-3 minutes until the spices become fragrant.
9Then add Nihari masala, red chili powder, and salt. Stir well to combine and cook for 2-3 minutes until the spices become fragrant.
10Add 6-8 cups of water. Bring it to a boil and then reduce the heat to low. Cover and let it simmer for 3-4 hours (or until the meat is tender and falls off the bone).
11Add 6-8 cups of water. Bring it to a boil and then reduce the heat to low. Cover and let it simmer for 3-4 hours (or until the meat is tender and falls off the bone).
12Add 6-8 cups of water. Bring it to a boil and then reduce the heat to low. Cover and let it simmer for 3-4 hours (or until the meat is tender and falls off the bone).
13Mix roasted wheat flour with a little water to make a smooth paste.
14Mix roasted wheat flour with a little water to make a smooth paste.
15Mix roasted wheat flour with a little water to make a smooth paste.
16Gradually add this paste to the Nihari while stirring to avoid lumps. Continue cooking for another 10-15 minutes, allowing the gravy to thicken.
17Gradually add this paste to the Nihari while stirring to avoid lumps. Continue cooking for another 10-15 minutes, allowing the gravy to thicken.
18Gradually add this paste to the Nihari while stirring to avoid lumps. Continue cooking for another 10-15 minutes, allowing the gravy to thicken.
19Once the meat is cooked and the gravy is thickened, sprinkle garam masala and mix well.
20Once the meat is cooked and the gravy is thickened, sprinkle garam masala and mix well.
21Once the meat is cooked and the gravy is thickened, sprinkle garam masala and mix well.
22Adjust salt and spice levels if needed.
23Adjust salt and spice levels if needed.
24Adjust salt and spice levels if needed.
25Garnish with ginger and green chilies. Serve with naan, paratha, or steamed rice and lemon wedges on the side.
26Garnish with ginger and green chilies. Serve with naan, paratha, or steamed rice and lemon wedges on the side.
27Garnish with ginger and green chilies. Serve with naan, paratha, or steamed rice and lemon wedges on the side.
Ingredients
1 kg Beef or Mutton (with bones)
1 kg Beef or Mutton (with bones)
1 kg Beef or Mutton (with bones)
2 large Onions (finely sliced)
2 large Onions (finely sliced)
2 large Onions (finely sliced)
2 tbsp Ginger-garlic paste
2 tbsp Ginger-garlic paste
2 tbsp Ginger-garlic paste
3 tbsp Nihari masala (or homemade masala)
3 tbsp Nihari masala (or homemade masala)
3 tbsp Nihari masala (or homemade masala)
1 tbsp Red chili powder
1 tbsp Red chili powder
1 tbsp Red chili powder
2 tbsp Wheat flour (for thickening)
2 tbsp Wheat flour (for thickening)
2 tbsp Wheat flour (for thickening)
to taste Salt
to taste Salt
to taste Salt
4 tbsp Oil or Ghee
4 tbsp Oil or Ghee
4 tbsp Oil or Ghee
5 tbsp Oil or Ghee
5 tbsp Oil or Ghee
5 tbsp Oil or Ghee
6 cups Water
6 cups Water
6 cups Water
8 cups Water
8 cups Water
8 cups Water
for garnish Green chilies
for garnish Green chilies
for garnish Green chilies
for serving Lemon wedges
for serving Lemon wedges
for serving Lemon wedges
ground coriander
ground coriander
ground coriander
cumin
cumin
cumin
fennel seeds
fennel seeds
fennel seeds
dried ginger
dried ginger
dried ginger
cardamom
cardamom
cardamom
cloves
cloves
cloves
cinnamon
cinnamon
cinnamon
red chili powder
red chili powder
red chili powder
Equipment
pressure cookergrindertawa
Tips
You can use store-bought Nihari masala or make your own by mixing ground coriander, cumin, fennel seeds, dried ginger, cardamom, cloves, cinnamon, and red chili powder.
Adjust red chili powder and salt to taste.
You can cook it in a pressure cooker for 30-40 minutes on low flame after one whistle to save time.
Roast wheat flour on tawa first before mixing with water.
Serve with naan, paratha, or steamed rice and lemon wedges on the side.