Beef Nihari

Name: Beef Nihari
Total time: 90 min
Yield: 5 log
Ingredients: Beef (shank) 1 kg; Nihari masala 4 tbsp; atta 3 tbsp; Adrak lehsan paste 2 tbsp; piyaz 1; Ghee / tail 1/2 cup; Adrak; hari mirch; lemon (garnish ke liye); Hara dhaniya

90 minute · 5 log · Desi Khane · Pakistan

Beef nihari ka bowl, gehre masale aur adrak ke sath

Nihari asal mein sabr ka khana hai, weekend ka salan jo sabr ka inaam naram gosht aur chamach par chipakne wali gravy ki surat mein deta hai. Is version mein beef shank taqreeban 2 ghante halki aanch par pakta hai, jab tak gosht haddi se alag na ho jaye aur masala gehra rang aur zaiqa na le le. Aakhir mein atta ka ghol hi nihari ki mashhoor gaarhi, chamkili gravy banata hai, is liye isay ahista daalna aur achhi tarah hilana zaroori hai. Isay taazi naan aur classic garnish ke sath ubalta hua serve karein, aur table par extra lemon rakhein.

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Ajza

Beef (shank) 1 kg
Nihari masala 4 tbsp
atta 3 tbsp
Adrak lehsan paste 2 tbsp
piyaz 1
Ghee / tail 1/2 cup
Adrak
hari mirch
lemon (garnish ke liye)
Hara dhaniya

Banane Ka Tareeqa

Ghee garam karein, kati hui piyaz ko jalaye baghair halka brown karein, adrak lehsan paste daalein, aur kachi khushbu jane tak 1 minute bhunein.
Gosht aur nihari masala daal kar darmiyani tez aanch par 8 se 10 minute bhunein, jab tak gosht ka rang badal jaye aur masala har tukde par lag jaye.
Itna garam paani daalein ke gosht se taqreeban 2 inch upar ho, ubal layein, aur upar aane wali jhaag hata dein.
Bartan dhak kar halki aanch par 2 ghante pakayein. Beech beech mein hilayein, aur paani gosht se neeche jaye to garam paani daalein.
Gosht check karein. Wo kaante se alag hona chahiye aur haddi se asani se chhootna chahiye. Agar sakht ho to 20 se 30 minute aur pakayein.
Atte ko 1 cup thande paani mein mila kar bilkul hamwar kar lein, koi gutli na rahe. Bartan hilate hue patli dhaar mein daalein.
10 se 15 minute halki aanch par hilate hue pakayein, jab tak gravy gaarhi aur chamkili ho jaye aur chamach ke peeche chipak jaye.
10 minute rest dein, namak chakhein, aur naan ke sath serve karein, upar adrak, hari mirch, lemon aur dhaniya daal kar.

Chef ki tip

Gravy patli na rakhein. Nihari apni gaarhi, chamkili gravy se pehchani jati hai. Atta ahista daalein taake gutliyan na banein, aur daalte waqt lagatar hilayein.

Serve Karna

5 logon ke liye naan aur table par garnish ke chhote bowls ke sath kaafi hai, taake har shakhs apne zaiqe ke mutabiq adrak, mirch, lemon aur dhaniya daal sake. Nihari riwayati tor par nashtay ya weekend ke lunch mein gehre bowls mein serve hoti hai, gosht par khoob gravy daal kar. Naan garam rakhein aur bartan table par tab layein jab wo ubal raha ho.

Store Aur Dobara Garam Karna

Thanda kar ke airtight dabbe mein fridge mein 3 din tak rakhein. Thanda hone par gravy gaarhi ho jati hai. Halki aanch par thoda garam paani daal kar ahista garam karein, hilate hue, jab tak poori tarah bhaap na nikle. 2 mahine tak freeze karein, fridge mein raat bhar thaw karein, aur garnish sirf serve karte waqt taazi daalein.

Ajza Ke Notes

Shank, haddi aur connective tissue ke sath, nihari ke liye behtareen hai. Is se gravy mein body aati hai. Boneless stewing beef bhi chal jata hai, lekin gravy utni rich nahi hoti.
Nihari masala har brand mein tez ya halka hota hai. Pehli dafa di hui miqdar use karein, aur agli dafa adjust karein.
Ghee se riwayati zaiqa aata hai. Tail bhi chal jata hai, aur aadha ghee aadha tail behtareen darmiyana rasta hai.
Atta sirf gaarha karne ke liye hai. Zyada na daalein, kyunke is se masale ka zaiqa halka ho jata hai.

Variations

Mutton nihari: wahi tareeqa use karein aur taqreeban 1 ghanta 30 minute pakayein, pehle check karein, kyunke mutton jaldi gal jata hai.
Chicken nihari: haddi wala chicken lein, 35 se 40 minute pakayein, atte ka ghol jaldi daalein, aur halki gravy ki umeed rakhein.
Zyada mirch wali: zyada hari mirch pakate waqt nahi, serve karte waqt daalein, taake mirch taazi lage.

Aam Ghaltiyan

Tez aanch par pakana. Gosht sakht ho jata hai aur gravy jaldi kam ho jati hai.
Atta khushk ya aik hi dafa daalna. Gutliyan ban jati hain aur asani se nahi nikalti.
Pakane ka waqt kam rakhna. Gosht haddi se alag hone ke bajaye chewy rehta hai.
Thandi naan aur garnish ke baghair serve karna. In ke baghair zaiqa pheeka lagta hai.

Aksar Puche Jane Wale Sawal

Meri nihari ki gravy patli kyun hai?

Atta kam tha, ya daalne ke baad simmer kam waqt hua. Hilate hue 10 se 15 minute simmer karein. Zaroorat ho to paani mein ghula hua 1 extra tbsp atta daalein.

Kya pressure cooker use kar sakte hain?

Ji haan. Pressure aane ke baad gosht aur masala 25 se 30 minute pakayein, phir khule bartan mein atte ke ghol ke sath mukammal karein. Safety ke liye apne cooker ki instructions follow karein.

Kya nihari bohat mirch wali hoti hai?

Masala garmahat deta hai, jalan nahi. Serve karte waqt taazi mirch se har shakhs apni marzi se tez kar sakta hai.

Kya isay aik din pehle bana sakte hain?

Ji haan. Fridge mein raat bhar zaiqa behtar ho jata hai. Ahista garam karein, zyada gaarhi ho to thoda garam paani daalein, aur garnish taazi daalein.

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