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RECIPE : Nihari
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INGREDIENT REQUIRED (as per 60 grams)
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Meat
1kg / 2.2lbs 4-6 large portions
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Bones
2kg / 4.4lbs knuckle & marrow
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Onions
1 medium finely sliced
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Flour
1 cup / 100g dissolve in 2 cups water
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Cooking Oil
1 cup /175 ml
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Shan Nihari Mix
11 packet mix in ½ cup water
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- Heat ½ cup oil, add meat and Shan Nihari Mix. Pan fry until oil seperates from masala.
- Add 18 cups/3 ½ liters water and bones. Mix and bring to bubble. Cover and cook undisturbed on low flame(for: Beef 6 hours, Goat/Lamb 4 hours, Chicken 3 hours).
- Eliminate bones, gather marrow and dispose of bones. Add marrow to sauce/gravy .
- Progressively add disolved flour in the sauce. Mix and bring to bubble and cook for 15 minutes. Mix incidentally.
- Heat remaining oil and add chopped onion. Pan fry until golden in colour and add into Nihari. Cover and stew for 10 minutes on low flame.
- Eliminate extra oil prior to serving, if wanted.
:) :) :) :) Tastes extremely delicious and authentic Nihari at home :) :) :) :)
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