Making nihari masala
hari masala,take all list 2 spices and dry roast them 1 by 1. Let them cool. Do not dry roast Citric acid (tatri).
Grind them in a grinder very fine. keep it in a air tight container.
This masala is enough for almost 3-4 KG meat
For making Nihari
Dry roast wheat flour in a pan, let it cool.
Make a fine paste, combine wheat flour and 1 cup water. set it a side.Make sure there are no lumps in it. Use it according to how much like the thickness of gravy.
Take a pan,add oil,and 1 finely sliced onion in it, cook until lightly brown. Then add ginger and garlic pastes
Now add meat and bones. stir for 5 minutes until meat colour nicely change and smell of meat finish
Add 3 tbsp nihari masala we made above and and stir for 10 seconds, dont burn it.
Add 1/4 cup water, stir and cook until all water evaporates.
Addsalt and almost 1-1/4 liter water in it, let the water boil. Then add wheat flour paste we made above. Stir and with lid cook it for almost 2-1/2 hours or until meat is nicely tender
Serve it with fresh ginger, green chilies, lemon, coriander and naan
