Beef Maghaz Nihari || Maghaz Nihari || How to make beef Maghaz nihari with step-by-step photos and Video
Beef Maghaz Nihari is a traditional aromatic
relish thick gravy curry recipe that is prepared with meat and spices along with wheat flour batter. Beef Maghaz Nihari originated in Punjab, Pakistan, where
people like to eat Nihari with naan, tandoori roti, and Chapati because of 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.
My Latest Magaz Nihari Video Recipe:
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 arises. Add meat and bone and stir until it changes color.
Now add homemade nihari masala and yogurt and mix it well.l
Add 500 ml water to the cooker and bring it to a 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 the t merrow from them, and set aside.
Drain out all serving red oil (tarry) 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 and whisk it well. Add half the quantity of wheat flour mixture to the gravy. Stir to combine well and cook for around 15 minutes on low flame.
Meanwhile, take a saucepan/pot, add water, turmeric powder, and a bit of salt, bring it to a boil, then add brain and allow to cook for 5 minutes. Now, remove from the flame.e
Discard all water and rest it for 4 to 5 minutes, then devein it.
Now put the brain in nihari and cover the pot with a 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.e
Turn off the flame and transfer to the serving dish. Put half the brain and marrow into the nihari and pour serving oil over it. Sprinkle some coriander leaves, grated ginger, green chili, and lemo.n
Now ready to hot serve with naan, chapati, tandoori naan
Beef Maghaz Nihari is a traditional aromatic relish thick gravy curry recipe that is prepared with meat, spices, and wheat flour batter.
Ingredients:
- 500 beef meat, cut into big pieces
- 250g, marrow bones
- 3 tbs ginger garlic paste, freshly ground
- 1 larg, Buffalo Brain, Boiled in turmeric water and deveined
- 1 tbsp yogurt
- 150ml ghee, melted
- 2 tbsp wheat flour, roasted, dissolved in the warm water
- 2 tbsp homemade nihari masala
For Garnishing:
- Ginger, grated
- Green chilies, thinly sliced
- Lemon juice, as required
- Coriander leaves, finely chopped
How to Make Maghaz Nihari?
- Place a 1.5-liter pressure cooker on the stove heat the ghee let it melt then add ginger garlic paste.
- Saute it until the aroma rises, add meat bone bon, and stir it until it changes color.
- Now add homemade nihari masala and yogurt and mix it well
- Add 500 ml water to the cooker and bring it to a 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 the merrow from them and setting aside
- Drain out all serving oil (Terri)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 and whisk it well.
- Add wheat flour mixture, stir to combine well, and cook for around 15 minutes on low flame
- Meanwhile, take a saucepan/pot, add water,r turmeric powder, and a bit of salt. Bring it to a boil
- Then add the 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 pot with a lid for 15 minutes more on low flame.
- After 15 minutes, Take out the brain from the nihari and add the remaining wheat flour mixture
- Stir it and simmer it for 10 minutes more
- Turn off the flame and transfer the mixture to the serving dish
- Then, put half brain and merrow in the nihari and pour tarry over it
- Sprinkle some coriander leaves, grated ginger /green chili, and lemon
- Now ready to hot serve with naan, chapati, tandoori naan
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