INGREDIENTS:
2 kg Beef Undercut
1 tsp Dry Ginger
1 tsp "Saunf"
1 tsp Cumin Seeds ("Zeera")
Green Cardamoms
4 to 5 Glass water
1 tsp Tumeric Powder
1 tbsp Ginger + Garlic Paste
¾ Cup Flour(mixed with water)
Red Chilli Powder To Taste
Salt To Taste
2 Onions Cut Finely
1 Cup Butter Oil ("Ghee") Or any Cooking Oil
METHOD:
- Firstly heat oil and put in the onions till brown.
- Then put the beef and mix well.
- Then put ginger,saunf,zeera and cardamoms and mix well.
- Then add tumeric powder,ginger+garlic paste, red chilli powder, salt and ghee and stir well.
- Let it cook till beef is tender.
- Make paste of flour and add in it and continuously mix it.
- Cook for another 10 minutes.
- Just before serving, put freshly fried onions alongwith hot ghee.
- Serve the delicious spicy nihari with sliced ginger, green chillies and corriander leaves.
INGREDIENTS:
1 kg Wheat(grounded to the size of large sugar crystals and soaked over night)
¼ Cup Of All Kinds Of Pulses
¼ Cup Rice
2 kg Beef (boneless)
2 tbsp Ginger+Garlic Paste
½ Kg Tomatoes
Red Chillies To Taste
Salt To Taste
¼ tsp Tumeric Powder
Mint leaves, corriander, green chillies and lemon for garnishing.
METHOD:
- Firstly cook beef with ginger and garlic paste, tomatoes, red chilli, tumeric powder and salt till beef is tender.
- Put the wheat in a big bowl with a good amount water till tender.
- In another bowl ,boil all the pulses and rice till tender.
- Then grind the pulses properly.
- Continuously mix the wheat on medium flame.
- When it gets a little thick,add the pulse mixture and mix properly.
- Now add in the beef mixture.
- Mix very well for 10 minutes.
- Put fried onions alongwith the hot ghee used to fry the onions in.This is the "baghar" and it gives taste to finished haleem.
- Cook on low flame.
- Garnish with corriander,green chillies and mint leaves and serve hot.
INGREDIENTS:
1 kg Chicken(or beef)
¼ Cup Yoghurt
¼ Cup Fried Onions
2 tbsp Ginger+Garlic Paste
¼ Cup corriander, green chillies and mint leaves crushed
1 tsp Kewra Essence
1 tsp Garam Masala powder
2 tsp Chilli Powder
1 tsp Paste Of raw Papaya
1 kg Rice
Salt To Taste
2 Tomatoes Chopped
1 Cup Oil
½ Cup Milk
METHOD:
- Firstly mix yoghurt , paste, garam masala, chilli powder, papaya paste, salt and tomatoes and mix well.
- Then fry the onions in half cup oil and leave the rest half cup for the end.
- Put the fried onions in the chicken and leave it for 4 to 5 hours.
- Boil rice with salt till half boiled.
- Then spread the chicken in a big pan and put the half cooked rice over it and level it.
- Now put half cup oil on top.
- Mix kewra essence with a pinch of yellow colour or saffron in the milk and spread on top.
- Sprinkle fried onions on top and the crushed green chillies, corriander and mint leaves.
- For 10 minutes cook on high flame.
- Then cook on low flame for 20 minutes.
- Serve hot and enjoy.
INGREDIENTS:
½ kg Ground Meat
2 Eggs
3 Onions
1 tbsp Ginger+Garlic Patse
Salt To Taste
Red Chilli To taste
1 tsp Garam Masala Powder
1 tsp Corriander Powder
1 tsp Cumin Seeds
¼ Cup Chana Dal
¾ Cup Butter Oil ("Ghee")
2 Medium Sized Tomatoes
Green Corriander And Green Chillies
METHOD:
- Firstly put chana dal with the meat and add in the ginger agrlic paste, salt and red chilli powder till tender and water dries up.
- Then grind the mixture very finely.
- Hard boil 5 eggs.
- Now add garam masala in the ground meat.
- Now take one egg and cover it with the mixture of meat so that no egg can be seen and it forms a ball.
- Do the same with all others.
- Now heat oil and fry chopped onions.
- Add in the tomatoes and mix well.
- Then add salt, ginger+garlic paste and red chilli powder , cumin seeds and corriander powder all 1 tsp and mix well.
- Cook for 5 minutes.
- Heat the ghee.
- Beat another egg and dip the balls in it and fry till brown.
- Now cut eggs straight and place on the prepared gravy.
- Garnish with corriander leaves.
INGREDIENTS
½ kg Chicken
2 tsp Ginger+Garlic Paste
1 tsp Thinly Sliced Ginger
Salt To Taste
Red Chilli Powder To Taste
¼ Cup Ghee
1 tsp Black Pepper
3 Green Chillies
Green Corriander Leaves As Required
METHOD:
- Firstly add ginger+garlic paste, salt and water in the chicken and cook till tender.
- Now heat oil and add ginger garlic paste and cook a little.
- Then add the chicken and cook adding ginger slices, salt, red chilli powder, pepper and green chillies and cook until little brown.
- Serve hot with corrinder leaves on top.
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