How to Prepare Ultimate Bong Nihari

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The ingredients needed to make Bong Nihari:

1. Make ready 1 kg large cuts beef bong
2. Take Marrow Bones 1kg(narothy)
3. Get Salt: as required
4. Take 2 tbsp Crushed Red Pepper:
5. Prepare Kashmiri Chilli:2tbsp
6. Prepare Turmeric Powder:1/4tbsp
7. Prepare 2 tbsp Dry Ginger:
8. Get 4 pcs Long Pepper:
9. Prepare 2 pcs Star Anise:
10. Make ready 1/2 tbsp Carom Seed:
11. Make ready 1/4 tsp Ground Nutmeg:
12. Prepare 1/4 tsp Ground Mace:
13. Prepare 1/2 tbsp Black Pepper:
14. Make ready 1/2 tbsp Black Cumin:
15. Prepare 1/2 tbsp White Cumin:
16. Get 2 pcs Cardamom (Large):
17. Make ready 5 pcs Green Cardamom:
18. Make ready 3 tbsp Fennel Seeds:
19. Take 6 pcs Cloves:
20. Make ready 2 sticks Cinnamon:
21. Take 4 tbs Whole Coriander: (make pouch)
22. Get 2 pcs Bay Leaves:
23. Prepare 2.5-3 cups Oil:
24. Take 3 tbsp Crushed Ginger Garlic:
25. Prepare 1/2 cup Flour:
26. Take Water: as required
27. Get #For_Garnishing:
28. Take Ginger (sliced): as required
29. Get Green Chilli (sliced): as required
30. Prepare Green Coriander: as required
31. Make ready Lemon: as required
32. Take #For_Nihari_Special_Garam_Masala:
33. Prepare 3 pcs Long Spice:
34. Make ready 2 tbsp White Cumin:
35. Take 1 tbsp Black Pepper:
36. Get 1-2 pcs Large Cardamom:
37. Get 8 pcs Cloves:
38. Get 1/5 inch long stick cinimon

Now heat clarified butter and fry onion. With It add beef bong and ginger garlic paste to roast. Bong Nihari بونگ نہاری - Chef Gulzar Hussain If you desire to make genuine and palatable Nehari then follow this recipe. It will always bestow you with unblemished Nehari.

Instructions to make Bong Nihari:

1. Method for Making Nihari Special Garam Masala: - Grind long spice, white cumin, black pepper, large cardamom, cloves and cinnamon fine together and store in a bottle. - Whenever you serve nihari, sprinkle a hint. It will enhance the taste and flavor.
2. Wash meat and marrow bones. - Heat oil in pan, put meat, marrow bones,
3. And also ginger garlic. - Roast for 3 to 4 minutes.
4. Then grind salt, red pepper, turmeric, Kashmiri chilli, dry ginger, star anise, carom seeds, nutmeg, mace, black pepper, black cumin, white cumin, large and green cardamom, fennel seeds, cloves and cinnamon stick and mix in the pan. - Cook for 3 to 4 minutes and add water.
5. Add enough water to submerge meat pieces. Also add coriander pouch and bay leaves. - First cook at high flame; lower the flame when boiled and cook covered (for around 4 hours).
6. When meat is tender, and tari (oil layer) comes up, remove tari in another pot and discard coriander pouch and bay leaves.
7. Dissolve flour in two glass water and strain out to remove lumps. - As if nihari is thoroughly cooked, add flour water and mix well.
8. Lower the flame when it simmers. Let it cook until thickened.
9. When nihari is thick, bong nihari is ready to serve.
10. Either pour tari all over the nihari or add it to each plate you serve.
11. Sprinkle nihari special garam masala while serving; also garnish with garlic, green chilies and lemon..

Bong Nihari بونگ نہاری - Chef Gulzar Hussain If you desire to make genuine and palatable Nehari then follow this recipe. It will always bestow you with unblemished Nehari. Dish up it with nan to boost it's aroma. Nihari is a an ultimate meaty curry (made from beef bong/beef shanks). It is a very traditional dish of Pakistan.

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