Daigi Nihari Recipe


  • National Garam Masala : one teaspoon
  • Fennel Seeds (powder) : a pair of tablespoons
  • National urban center Nihari Masala : three tablespoons
  • National iodinated Salt : to style
  • Atta : 8-10 tablespoons
  • Green Chili for garnish
  • Fresh Coriander for garnish
  • Ginger (finely julienne) for garnish
  • Lemon (wedges) for garnish
  • Oil : [*fr1] cup
  • Onion (sliced) : one medium
  • Beef Shank (boneless) : one weight unit (large pieces) (100 gms every at least)
  • Marrow bone / Knuckles : 2-3 every
  • National Ginger & Garlic Paste : one tablespoon every
  • National flavorer : one.5 tablespoons


  1. In a giant sauce pan heat oil and cook onions until brown at a coffee heat.
  2. Turn the warmth to medium and add the meat together with marrow bone, National Ginger Paste, National Garlic Paste, National flavorer, National Garam Masala, fennel seeds powder and National urban center Nihari Masala. Cook with very little water and do bhunai for concerning 5-6 minutes.
  3. To this add concerning 8-10 cups of water and place it on simmer with the lid on for 2-3 hours.
  4. Once the meat is tender, you must have enough liquid left to form gravy (about 4-5 cups). dispose of the bones at this stage. Take the marrow out of bone, skim out the roghan and reserve it for serving.
  5. Stir atta with 1½ – a pair of cups of water and pour whereas stirring very little at a time until desired consistency1 is achieved. bring around a full boil, flip the warmth low and cook for one more 10-15 minutes.
  6. Best to serve when few hours; add back the roghan and bone marrow. to form it exceptional baked goat brain may be superimposed.

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