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Recipe Ingredients
Bong ka gosht 1 kg
Nalli (optional) 1
Ginger garlic 1 1/2 tbsp
Ghee 2 cups
Prepared nihari masala 4 tbsp
Wheat flour 1 cup
All purpose flour 1/2 cup
Chilli powder 3 tbsp
Salt (heaped) 2 tsp
Water 10-12 cups
For nihari masala:
Cinnamon sticks (1 inch each) 1/2 cup
Bari illaichi 25
Choti illaichi 40
Cloves 1/4 cup
Mace 1/4 cup
Black pepper 1/2 cup
Fennel seeds 1/2 cup
Katchri (grinded) 1/4 cup
Kaskas 1/4 cup
Chilli powder 1/4 cup
Saunt (grinded) 1/4 cup
Recipe Method
For nihari masala: Grind altogether finely. Put in an airtight bottle and use accordingly.
For nihari: Heat ghee and fry ginger garlic paste.
Add in meat pieces along with chilli powder, salt and prepared nihari masala.
Roast well by sprinkle little water.
Add in nalli and hot water.
Sieve the flour and all purpose flour then add little water and make paste.
Now add this paste in meat and stir continuously.
Cover and again let it cook on very low flame for at least 2-3 hours.
Serve with finely sliced ginger, chopped green chillies, lemon, coriander leaves and naan
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