NIHARI
STEPS OF COOKING
- Heat ½ cup oil, add meat and BQF Nihari Mix, Stir fry until oil separates from masala,
- Add 18 cups / 3 ½ litres water and bones, Stir and bring to boil. Cover and cook undistrubed on low heat (for : beef 6 hours, Goat / Lamb 4 hours, Chicken 3 hours)
- Remove bones, collect marrow and discard bones bones. Add marrow to gravy.
- Gradually add dissolved flour in the gravy, Stir and mix. Bring to boil and cook for 15 minutes. Stir occassionally.
- Heat remaining oil and add sliced onion. Stir fry until golden and pour into Nihari. Cover and Simmer for 10 minutes on low heat.
- Remove excessive oil before serving, if desired,
- Serving Suggestions : Garnish with sliced green chillies, fresh julienne ginger & lime. Serve hot with naans.
- Tips : for meat, use shank cuts. For chicken use drum sticks.
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