Nihari Recipe:

The word Nihari is derived from the Arabic word Nahar which means early morning. This food is eaten early in the morning, hence it is called As Nihari. According to traditions, Nihari is made from camel meat, but it can also be made from large meat, goat and chicken.

No matter what kind of meat is used in the preparation of Nihari, it is important to take care that the meat is well cooked. Should be soft and flavorful. The cooking pot should be deep enough to cook the meat well and make the best flavored curry. To fully enjoy Nihari, it is important to serve masala and other accessories with it.


Ingredients:

Bong meat _____ 1 kilo

Salt _____ According to taste

Oil ______ 2 cup

Flour ______ 1 cup

Nali ______ 1

Medha flour ______ ½ cup

Red pepper 🌶️ _____ 2 teaspoon

Ground ginger, garlic ______ 2 tablespoons

Nihari spice (prepared) ______ 1 tablespoon


Spices for Nihari:

Cinnamon _____ 20g

Clove _____ 40g

Javtri ______ 20g

Fennel Seed ______ 40g

Khaskhas ______ 40g

Cardamom ______ 25g

Red pepper 🌶️ _____ 20g

Nutmeg ______ 1

Black pepper ______ 40g

Kachri powder _____ 1g

Dried Ginger ______ 40g

Coriander ______ 20g


Note: 

Mix all these ingredients well and grind them in a grinder and store them as needed and then add only four tablespoons of this prepared spice in the recipe given.

Recipe:

Heat the oil and fry the ginger and garlic in it, then fry the red chillies with the meat, then grind the red chillies with the meat. Add salt and Nihari spices and fry them well. If necessary, sprinkle a little water. Put a tube and add ten cups of water to it and keep it to cook on low heat for one hour. Sift the flour and water and make a paste. Put it to cook for four hours, then add it and add onion. Serve hot with chopped ginger, green chillies, lemon and green coriander.