Ok , here we go , dont forget to let me know of your comments :naak:
Ingredients
- 1/2 kg beef](http://www.recipezaar.com/library/getentry.zsp?id=199)
- salt](http://www.recipezaar.com/library/getentry.zsp?id=359)
- 1 teaspoon pepper](http://www.recipezaar.com/library/getentry.zsp?id=337)
- 1/2 teaspoon turmeric powder](http://www.recipezaar.com/library/getentry.zsp?id=349)
- 1 teaspoon coriander powder](http://www.recipezaar.com/library/getentry.zsp?id=17)
- 4 tablespoons oil
- 3 tablespoons flour](http://www.recipezaar.com/library/getentry.zsp?id=64)
- 1 teaspoon ginger paste](http://www.recipezaar.com/library/getentry.zsp?id=166)
spice mix
- 2 teaspoons fennel seeds](http://www.recipezaar.com/library/getentry.zsp?id=25)
- 1/2 teaspoon whole black peppercorn](http://www.recipezaar.com/library/getentry.zsp?id=337)
- 1/2 teaspoon cumin seed](http://www.recipezaar.com/library/getentry.zsp?id=20)
- 2 small cardamom pods](http://www.recipezaar.com/library/getentry.zsp?id=319), seeds of
- 10 cloves](http://www.recipezaar.com/library/getentry.zsp?id=325)
- 2 whole black cardamom pods](http://www.recipezaar.com/library/getentry.zsp?id=319)
- 1 cinnamon stick](http://www.recipezaar.com/library/getentry.zsp?id=324)
- 1 bay leaf](http://www.recipezaar.com/library/getentry.zsp?id=163)
- 1/4 teaspoon nutmeg](http://www.recipezaar.com/library/getentry.zsp?id=333)
- 2 teaspoons coriander seeds](http://www.recipezaar.com/library/getentry.zsp?id=17)
Directions
- **Heat oil in a heavy based pot. **
- **Add meat and fry it a little. **
- **Add salt, chili powder, turmeric, coriander powder and ginger paste. **
- **Mix well. Add a little water. **
- **Dissolve flour in half a cup of water and add this to the meat and bring to boil. **
- **Grind all the whole spices ( spice mix). **
- **Put all the ground spices in a fine cotton cloth bundle. **
- **and add to meat. **
- **OR grind them till powdery fine and add them to the meat. **
- **Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef. **
- **When meat has softened remove the bundle of spices and make the curry into desired consistency. **
- **To Garnish–Fry some onion slices in a little oil until golden brown and add to Nihari. **
- **Also garnish with fresh coriander, ginger and green chilies. **
… I am definitely doing that next time … and yeah somehow not just nihari but Biryani also tastes really well the next day .. perhaps the spices blend in with time …
… good job 
…