FARDA Recipe Book

NIHARI

  • Beef/Mutton/Chicken (Meat) 1 kg
  • Bone with marrow 1 kg
  • Cooking Oil 300 gm
  • Wheat flour ¼ cup
  • Onion 80 gm (Finely chopped)
  • Pepper long 3 sticks (in powder)
  • FARDA Nihari Masala 3 Tablespoons
  • Garlic paste 1 Tablespoon
  • Fennel seeds powder 1 Tablespoon
  • FARDA Ginger powder 1 Tablespoon
  • FARDA Cumin powder 1 Tablespoon
  • Heat half cup cooking oil in a deep pot. Add chopped onions and sauté till golden brown.
  • Add beef/mutton/chicken, then add FARDA Red Chilli Powder, FARDA Salt, FARDA Ginger Powder garlic paste, and FARDA Nihari Masala. Stir the beef/Mutton/Chicken till oil separates from masala.
  • Boil bones in another pot on low flame with 4 liters of water for at least 1- 1 ½ hours till 1 liter of water is left.
  • Add beef/mutton/chicken stock into the gravy, cover, and cook on very low heat for about 1 hour.
  • Dissolve flour in water, gradually add it to the gravy and mix it well. Let it simmer for another 1 hour.
  • When the oil comes on top of nihari and meat is completely cooked, your Nihari is ready!
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