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Simple Way to Make Speedy Whosayna’s Nihaari

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Whosayna’s Nihaari

Before you jump to Whosayna’s Nihaari recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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We hope you got benefit from reading it, now let's go back to whosayna’s nihaari recipe. To make whosayna’s nihaari you only need 24 ingredients and 2 steps. Here is how you achieve it.

The ingredients needed to cook Whosayna’s Nihaari:

  1. Take 1 kg of Beef (Shin thigh/Shank Meat).
  2. Prepare 4 of Onions (sliced).
  3. Take 1 tsp of Chilli powder.
  4. Get 1/4 tsp of Turmeric powder.
  5. You need to taste of Salt (as required).
  6. Take 1/4 tsp of Coriander powder.
  7. Take 1 tbsp of Ginger Garlic paste.
  8. Prepare 4 tbsp of Oil.
  9. Use 1& 1/2 tbsp of Nihaari masala.
  10. Get 2 tbsp of Tomato puree.
  11. Use 5 tbsp of Wheat flour (braise in little ghee till nice aroma arises add a cup of water and make paste).
  12. Prepare 1/2 tsp of Ginger (flakes).
  13. You need 9 of Garlic cloves (chopped).
  14. Prepare of Nihaari Masala:.
  15. Use 5 of Cardamoms.
  16. Provide 4 Sticks of Cinnamon.
  17. Take 1/4 leaf of All Spice.
  18. You need 1 of Bay leaf.
  19. Use 2 tbsp of Fennel seeds.
  20. Provide 1 tbsp of Cummin seeds.
  21. Take 7-8 of Cloves.
  22. Get 1/4 tsp of Black pepper.
  23. Provide 1 pinch of Nutmeg.
  24. Get 1/2 tsp of Coriander seeds.

Steps to make Whosayna’s Nihaari:

  1. Fry onions till browned up like beresta add meat and saute till meat has become brown, add chilli powder, salt, turmeric powder, coriander powder, ginger garlic paste, ginger and garlic flakes and half of nihaari masala mix well add 4 glasses of water and make a cloth bag (potli) put the rest of nihaari masala and seal it then lower it in meat and let cook till meat is soft. If using pressure cooker put 2-3 glasses of water. Add flour mixture and tomato puree then simmer..
  2. Garnish with slivered ginger, birista, chopped green chillies and coriander leaves.. Nihaari Masala: Roast all in a pan till aroma arises let it cool then dry grind it.

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