Ingredients
-
Cooking Nahari
-
0.5 Cup Cooking Oil-تیل
-
1 Kg Beef Bong-بیف بونگ
-
0.5 Cup Onions-Peyaz-پیازFried
-
3 Tbsp Ginger Garlic Paste
-
1 tsp Turmeric Powder-Haldi Powder-ہلدی پاﺅڈر
-
2 Tbsp Coriander Powder-Dhaniya Powder-دھنیا پاؤڈر
-
1.5 tsp Black Salt-Kala Namak- کالا نمک
-
3 Tbsp Red Chili Powder-Lal Mirch Powder-لال مرچ پاؤڈر
-
1 jug Water-Pani-پانیBeef should dip in water
-
2 Leaves Bay Leaves-Taiz Pata-تیز پتہ
-
Nahari Msala
-
1 Tbsp Coriander seed-Sokha Dhania-سوکھا دھنیا
-
1 Tbsp Fennel-Sonf-سونف
-
1 tsp Black pepper-Kali Mirch-کالی مرچ
-
0.5 tsp Nutmeg-Jaifal-جائفل
-
0.5 tsp Mace-Javitri-جاوتری
-
1 Tbsp Ground White Cumin-Pisa Safaid Zeera-پیسا سفید زیرہ
-
1 Tbsp Black Cumin-Kala Zeera-کالا زیرہ
-
3 Sticks Cinnamon Sticks-Darchini-دار چینی
-
7 pcs Green Cardamom-Sabz Elaichi-سبز الائچی
-
2 Flowers Star Anise-Badyan-بادیان
-
3 Sticks Long Pepper
-
2 tsp Ginger Powder-Adrak Powder-ادرک پاؤڈر
-
0.4 tsp Citric Acid-Tatri-ٹاٹری
-
Cooking Bones
-
1 Kg Beef Bones-Beef Haddi-بیف ہڈیاں
-
1.5 jug Water-Pani-پانی
-
Add Flour
-
1 Cup Fine Flour
-
1 Cup Water-Pani-پانی
-
Bhagar
-
0.5 Cup Cooking Oil-تیل
-
1 Onion Onions-Peyaz-پیاز
-
1 tsp Red Chili Powder-Lal Mirch Powder-لال مرچ پاؤڈر
-
garnishing
-
As you required Ginger-Adrak-ادرکJulien cut
-
As you required Lemon Slices
-
As you required Green Coriander-Hara Dhaniya-ہرا دھنیا
Directions
Steps
1
Done
|
Grind Nahari SpicesIn a chopper, dry coriander, fennel, black pepper, nutmeg, jaggery powder, cumin, black cumin, cinnamon pieces, green cardamom, aniseed flowers, papaya sticks, dried ginger, citric acid. Make a fine powder of all these pieces. |
2
Done
|
melt the BeefHeat oil in a pressure cooker and cook till the meat changes color. After one and half minutes add fried onion, ginger garlic paste, turmeric powder, coriander powder, salt, and red chili powder, with one jug of water in it. After mixing and cooking for two minutes, add two bay leaves and the nihari spice we had in it to your liking. When it starts to boil, apply pressure to the lid. |
3
Done
|
Cook Stock of BonesNow we will come to the bones, wash the bones in a separate pot, and pour enough water in it so that it sinks well add the rest of the nihari spices powder. Cook well over low heat. |
4
Done
|
Mix Stock with Beef & CookWhen the pressure cooker's whistle blows for twenty minutes, open it, and when you see that the meat is completely melted, we will now mix the beef stock with cooked cooker beef meat after removing bones from the stock. Will cook it for another 20 minutes. |
5
Done
|
Making Flour MixtureTake flour in a pan and roast it for four minutes. When the flour cools down, mix water in it and add it to the cooked meat a little bit. Add as much flour as you want to eat thickly and keep running the spoon in it or it will stick to the bottom. Now leave it to cook on low heat for half an hour. |
6
Done
|
making BhaggarHeat oil in a frying pan, and fry onion slices in it, when it changes color a little, add red chili powder. When it turns golden brown, place it on top of the Nahari. Mix it, garnish it, and surf. |