Hari ilaichi 5_6 Laung 5_6 Sabut Kali mirch 1tsp Bari ilaichi 2 Badiyan ka phool 2 Javitri 1 piece Jaigil 1/4 inch piece Dried ginger 2 piece Saunf 1 and 1/2 Tbs Cumin seeds 1 TBS
Long pepper 3_4 Tez Patta 2 Sabut dhaniya 1 TBs Darchini 2 Ajwain 1/2 TSP Dry roast on medium flame until fregrant (two mins) Grind to make powder
Add salt 1TSP or to taste Lal mirch powder 1TBS or to taste Haldi powder 1TSP Kashmiri Laal mirch(powder)1 TBS Grind well Wheat flour 3TBS Gram flour 3TBS
Can be stored in airtight jar for up to 2 weeks on counter and up to 6 months in refrigerator
Mix well
Bring to boil
Cooking Instructions
Add oil in pan 1/2 cup Add beef bong 750 gram Beef bones 250 gm Mix well and cook on Medium flame for 4_5 mins. Add adrak lehsan paste 2TBSMix well and cook for 2_3 mins Add nihari masala mixture Water 2 litre or as required Mix well Bring to boil
Cover and cook on low frame for 1 hour and 30 mins or until meat is tender Stir in between If required add water Turn off the flame
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