Delhi Bong Nihari | Lazzat | Chef Samina Jalil

Nihari lovers, this one’s for you! This Delhi Bong Nihari recipe will make you fall in love! Try it out and let us know.

Watch this Masala TV video to learn how to make Delhi Bong Nihari and Matar Pulao Recipes. This show of Lazzat with Chef Samina Jalil aired on 10 December 2019.

 

 

 

Ingredients:

  • Beef (shank pieces) 1kg
  • Bone stock ½ liter
  • Onion (small, chopped) 1
  • Ginger garlic paste 2tbsp
  • Salt 1-1/2tsp
  • Red chili (powder) 1-1/2tbsp
  • Dry ginger (powder) 1/2tsp
  • All spices (powder) 1tsp
  • Turmeric 3/4tsp
  • Clarified butter 1cup
  • Tamarind pulp 1/2cup
  • Flour 4-5tbsp
  • Green spices, lemon for garnishing
  • Ginger (finely cut) for garnishing
  • Nihari special masala ingredients:
  • Cloves 8-10
  • Black cardamoms 5-6
  • Small cardamoms 5
  • White cumin 3tbsp
  • Aniseed 3tbsp
  • Black salt 1/2tsp
  • Nutmeg mace powder 1/2tsp

 

Method:
To make niharis spices crush all the spices to set it in a bottle. Now heat clarified butter and fry onion. With It add beef bong and ginger garlic paste to roast. Then add salt, red chili powder, turmeric, aniseed, tamarind and all spices powder to roast. Now add bone stock and 2 cups of water to cook till it gets a boil and remove the clarified butter from it. After that add 2 cups of water in flour and knead it to add it in the cooked meat and set it on medium flame to cook till the gravy thickens.Lastly add the removed clarified butter with special nihari spices to cook for 15-20mins more. Then set it out on a dish and garnish it with lemon and chopped ginger to serve.

Ingredients:

  • Rice ½ kg
  • Onion (fried) 3 tbsp
  • Yogurt ½ cup
  • Whole all spice 1 tbsp
  • Bay Leaf 1
  • Oil ¾ cup
  • Ginger Garlic Paste 1 tbsp
  • Fennel Seeds Powder 1 tsp
  • Nutmeg, Mace Powder ¼ tsp
  • Salt to taste
  • Green Peas 1 cup
  • Eggs(boiled) as required