Beef Maghaz Nihari Recipe - Yummy Traditional

Beef Maghaz Nihari Recipe


maghaz-nihari-recipe-with-step-by-step-photos

Beef magaz nihari || Magaz Nihari || How to make beef magaz nihari with step by step photos

Beef Magaz Nihari is a traditional aromatic relish thick gravy curry recipe which is prepared with meat, spices along with wheat flour batter. Beef Maghaz Nihari originated from Punjab Pakistan where people like to eat Nihari  with naan, tandoori roti, Chapati according to its spicy and flavored taste 

It is known as a  Beef Magaz Nihari. The main ingredients are meat with bones and homemade nihari masala powder

                          

Place a 1.5-liter pressure cooker on the stove heat the ghee let it melt then add ginger garlic paste. saute it until aroma arose add meat and bone stir it until its change color



Now add homemade nihari masala, yogurt mix it well 


Add 500 ml water in the cooker bring it to boil now set the pressure for 20 minutes, after 20 minutes take out all bones and meat from the cooker, discard all bones by taking out merrow from them set aside


    Drain out all serving red oil (tarri) and set aside it will work at the time of serving 



      In a small bowl add 2 tbsp roasted wheat flour and some warm water whisk it well. Add half quantity of wheat flour mixture to the gravy stir to combine well  and cook it around 15 minutes on low flame


        Meanwhile, take a saucepan/pot add water and turmeric powder and a bit of salt bring it to boil, then add brain and allow to cook for 5 minutes now remove from flame



          Discard all water and rest it for 4 to 5 minutes then devein it




          Now Put the brain in nihari and cover the lid for 15 minutes more on low flame


            After 15 minutes Take out the brain from nihari and add the remaining wheat flour mixture_Stir it and simmer it for 10 minutes more


              Turn off flame and transfer to the serving dish, Then put half brain  and merrow to the nihari and pour serving oil over it_Sprinkle some coriander leaves, grated ginger green chili, and lemon




                Now ready to hot serve with naanchapati, tandoori naan 

                                              





                Beef Maghaz Nihari is a traditional aromatic relish thick gravy curry recipe that is prepared with meat, spices along with wheat flour batter 


                Ingredients:
                1. 500g, beef meat cut into big pieces
                2. 250g, marrow bones
                3. 3 tbsp, ginger garlic paste freshly ground
                4. 1 large, Buffalo Brain Boiled in the turmeric water and devein   
                5. 1 tbsp, yogurt
                6. 150ml, ghee melted
                7. 2 tbsp, wheat flour roasted, dissolved in the warm water
                8. 2 tbsp, homemade nihari masala
                For garnishing:
                1. Ginger, grated
                2. Green chilies, thinly sliced 
                3. Lemon juice, as required
                4. Coriander leaves, finely chopped
                Instructions:
                1. Place a 1.5-liter pressure cooker on the stove heat the ghee let it melt then add ginger garlic paste.
                2. Saute it until aroma arose add meat and bone stir it until its change color.
                3. Now add homemade nihari masala, yogurt mix it well
                4. Add 500 ml water in the cooker bring it to boil now set the pressure for 20 minutes
                5. After 20 minutes take out all bones and meat from the cooker
                6. Discard all bones by taking out merrow from them set aside
                7. Drain out all serving oil (terri)and set aside it will work  at the time of serving
                8. In a small bowl add 2 tbsp roasted wheat flour and some warm water whisk it well.
                9. Add wheat flour mixture, stir to combine well cook it around 15 minutes on low flame
                10. Meanwhile, take a saucepan/pot add water and turmeric powder, and; a bit of salt bring it to boil
                11. Then add brain and allow to cook for 5 minutes now remove from flame
                12. Discard all water and rest it for 4 to 5 minutes then devein it
                13. Now put the brain in nihari and cover the lid for 15 minutes more on low flame.
                14. After 15 minutes Take out the brain from nihari and add the remaining wheat flour mixture
                15. Stir it and simmer it for 10 minutes more
                16. Turn off flame and transfer to the serving dish
                17. Then put half brain  and merrow in the nihari and pour tarri over it
                18. Sprinkle some coriander leaves, grated ginger /green chili, and lemon
                19. Now ready to hot serve with naan, chapati, tandoori naan 
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