Nihari Recipe – How To Make Nihari
Nehari or nahari is a delectable and lip-smacking delicacy. Go through the article to learn the recipe for how to make nihari.
Also known as Id-ul-Zuha, Bakra Eid is a festival of sacrificing and commemorating the sacrifice of Prophet Ibrahim who agreed to kill his son at the behest of God. The holy occasion coincides with the Hajj pilgrimage offered at Mecca. The festival is celebrated with immense fervor and gaiety by all the Muslims across the globe. People wear new clothes and offer prayers. They greet one another, organize gatherings and prepare tasty dishes. Nehari is one of the many recipes that are largely prepared on Bakrid. Originally from Delhi, nehari has become famous across the world with more and more people learning the recipe for making it. Learn how to make nahari by following the recipe given below. Indeed, a great and delicious savory for Bakra Eid!
How To Make Nihari
- 1 kg Beef (with bones)
- 3 medium Onions (thinly sliced)
- 2 tbsp All-Purpose Flour
- 1 small piece of dry Ginger
- 2 small White Cardamoms
- 2 Bay Leaves
- 1 Cinnamon Stick
- 2 tsp Garam Masala Powder
- 2 tbsp Aniseeds / Fennel Seeds (grounded)
- 1 tsp Red Chili Powder (or to taste)
- 2 pinches of Nutmeg
- ½ tsp Turmeric Powder
- Salt (to taste)
- 1 small piece of Black Salt
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- ½ cup Plain Yogurt
- ½ cup Clarified Butter / Ghee / Cooking Oil
- 1 medium Onion (sliced)
- 3 Green Chilies (chopped)
- 1 (2″) piece Ginger Root (cut in strips)
- A bunch of fresh Coriander Leaves (chopped)
- Place a large stockpot on high flame and heat clarified butter.
- Add sliced onions and reduce the flame to medium.
- Sauté and fry the onions till they turn golden brown.
- Remove the onions from oil and transfer to a paper towel to absorb the excess oil.
- Thereafter, crush the onions coarsely.
- Add meat to the oil in the stockpot and sauté.
- Add garam masala powder, yogurt, ginger paste, garlic paste, salt, red chili powder, bay leaves, cinnamon and turmeric powder. Stir continuously till the oil separates from the mixture.
- Add nutmeg, cardamoms, aniseeds and black salt.
- Pour in enough water to cover the meat.
- Cover the stockpot and cook for 2 to 3 hours on low flame till the meat turns tender.
- Add all-purpose flour and cook for another 10 minutes on low flame.
- Garnish the nehari with coriander leaves, fried onions, green chilies and ginger strips.
- Serve hot with roti or naan.