RECIPE OF BEEF NIHARI IN URDU | ENGLISH - HOW TO COOK BEEF NIHARI IN URDU | ENGLISH

• Onions

• Bathtub drain repair

• Draining
• Drains
• Chopped Onion

 INGREDIENTS

750 gm Beef
2 Onion
2 tbsp White flour
1/2 kg Milk
2 tsp Garlic chopped
few Green Cardamom
1 Bay leaf
1 Cinnamon
2 tsp Garam masala
1 tsp Aniseeds
1 tsp Red chili powder
pinch Nutmeg
pinch Mace
1/2 tsp Turmeric powder
1 tsp Salt
1/2 tbsp Garlic paste
1/2 tbsp Ginger paste
1/4 cup Ghee Ingredients for garnishing
1 Fried onion
3 Chopped green chilies
1 bunch Green Coriander

Description

Heat oil in a large skillet. Fry the chopped onion till it turns dark brown. Remove and place the fried onions on an absorbent tissue paper, to drain the oil.
Crush with your hands.In the same skillet add the beef, garam masala powder, ginger garlic paste, salt, red chili powder, bay leaf, a stick of cinnamon and turmeric powder. Fry until the oil forms a separate layer on top.Then add the nutmeg cardamoms, fennel seeds and water. Cook until the beef tenders.
Mix the corn flour in milk and pour the mixture in the gravy, stirring continuously.
Reduce the flame to a simmer and cook for another 12 minutes.
Serve in a dish and garnish with chopped coriander, brown onions and chopped ginger, lastly sprinkle the garam masala on top and serve.

IN URDU 

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INGREDIENTS (Ajzaaa):

• Beef 1kg (Boong Ka Gosht)
• Nalli 1
• Oil 2 Cup.
• Maida 1/2 Cup.
• Aatta 1 Cup.
• Namak Hasb-e-Zaroorat
• Laal Mirch Powder 2 tsp.
• Adrak, Lehsun Paste 2 tbsp.
• Nehari Masala 4 tbsp.

Nehari Masaley Ke Liye:

• Laal Mirch Powder 20gm.
• Dhanniya Powder 20gm.
• Kaali Mirch 40gm.
• Daar-cheeni 20gm.
• Aalaichi 20gm.
• Loong 40gm.
• Jaifal 1
• Javetri 20gm.
• Soonf 40gm.
• Kachri 10gm.
• Soonth 40gm.
• Khaskhash 40gm.
  (NOTE: Tamam masalo ko achi tarah peess lein aur 4 chammach nehari mein use karein)
  

PROCEDURE (Bananai Ka Tareeqa):

Sab se pehle oil garam ker ke uss mein adrak, lehsun paste, gosht, nehari masala, namak aur laal mirch powder daal ker achi tarha bhoon lein. Ab uss mein nalli aur 10 cup paani daal ker 1 ghantey tak halki aanch per pakaey. Maida aur aatta milla ker paste bana lein aur uss ko gosht mein add ker dein, aur chammach chalatey rahein. Ab halki aanch per 2 ghantey ke liye pakney dein. Phir ghee aur piyaaz ka bhaggar laga ker haari mirch, dhanniya, adrak aur leemo upper se chirak ker garam garam tandoori naan ke sath serve karein.