NIHARI (WITH HOME MADE MASALA) Recipe by
Parveen Taj
|  |
It's an international spicy dish especially in Hyderabad (India).
It is served with kulcha (soft bread).
INGREDIENTS
Mutton, beef or chicken 1 kg (with bones)
Onions 1/4 kg (fried)
Ginger paste 2 tsp
Garlic paste 2 tsp
Red chilli powder 2 tsp
Coriander powder 1 tsp
Aniseed powder 1 tsp
Garam masala powder 1 tsp (ground mixture of clove, cardamom and cinnamon)
Salt to taste
Cardamoms 7
Curd ½ litre
Nutmeg powder ¼ tsp
Javantri powder ¼ tsp
Dry ginger powder ½ tsp
Aniseed powder 1 tsp
Water 1 litre
Wheat flour or corn flour 2 tbsp (mixed in water)
Coriander leaves chopped 1 tbsp
Ginger chopped 1 tsp
Green chillies chopped 1 tsp
Lemon juice 1 tbsp
Chat masala powder 2 tsp
METHOD
Heat oil in a heavy bottom vessel.
Add onions and fry until they get golden brown.
Take out the onions keep them in a plate.
Add ginger
paste, garlic paste, red chilli powder,
coriander powder, salt, nutmeg powder,
javantri powder, dry ginger powder, aniseed powder and 1 tbsp water. Mix these in a bowl.
Add the above masala and fry.
Add meat and fry until the water gets evaporated.
Add fried onions, curd and cardamom. Cook for 10 minutes.
Add water and mix it thoroughly.
Close the lid and cook for 1 hour on a low flame.
Add more water if needed.
Add flour and cook for ½ hour.
Garnish with chopped ginger, coriander leaves and green chilies.
Serve with lemon juice and chat masala.
 |
