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Beef Nehari Recipe

   
 

Recipes in English >> Meat / Beef / Mutton Recipes >> Beef Nehari

   
 


 

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bullet 1 kg beef, bong meat cut in 4-6 pieces
bullet 1 kg nulli / marrow bones
bullet 3 medium onions, finely sliced
bullet 1 tbsp chilli powder
bullet 1 tbsp garam masala powder
bullet 6 ltrs water
bullet 5 tbsp Ata / fine whole meal flour used for bread making
bullet 1-2 bheja/cow brains
bullet 1/2 - 3/4 cup pure ghee or butter
bullet Salt to taste
Garnish
 
bullet 3 medium onions, finely sliced
bullet 6-8 green chillies, finely sliced
bullet 3 inch piece ginger, cut julienne style
bullet handful coriander leaves
bullet 3-4 limes cut into halves
  • Fry 2 sliced onions in ghee until brown. Take out and spread on paper. When cool, crush the onions and keep aside.
  • In the same ghee put in chilli powder and cook on low heat for a minute taking care that it does not burn. Add the beef, garam masala powder, fried crushed onions and salt. Fry and add 6 litres of water, cook on medium heat for 5-7 hours at which point the quantity of the gravy should be halved.
  • Meanwhile on a tava cook the ata on medium heat until browned. When it cools mix in a little water. Ensure no lumps remain. Pour into nahari, mix and stir properly. Do not stir after this.
  • Simmer on low heat until the meat is cooked and enough gravy remains. Before serving fry remaining sliced onions in butter. When onions are browned pour the butter and onions over nahari. This is called baghar. Cover with lid and simmer for 5 minutes.

    Note: The nulli can be add at the beginning with the meat. When cooked take out the marrow from the bone, add to the nahari and discard the bone. Alternatively the bone can be boiled, marrow removed and served separately. The brains should be boiled and served separately.

Serves 6
Preparation Time: 20 minutes
Cooking Time: 7-8 hours

1) Mixing Cooked Ata (Whole Flour)

2) Pour Mixture

3) Garnish

 
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