HOW TO MAKE DIAGI NIHARI

Ingredients

Oil : half glass

Onion (cut) : 1 medium

Hamburger Shank (boneless) : 1 kg (huge pieces) (100 gms each at any rate)

Marrow bone/Knuckles : 2-3 each

National Ginger and Garlic Paste : 1 tablespoon each

National Chili Powder : 1.5 tablespoons

National Garam Masala : 1 teaspoon

Fennel Seeds (powder) : 2 tablespoons

National Delhi Nihari Masala : 3 tablespoons

National Iodized Salt : to taste

Atta : 8-10 tablespoons

Green Chili for decorate

Crisp Coriander for embellish

Ginger (finely julienne) for decorate

Lemon (wedges) for decorate

Strategy

In a huge sauce skillet warm oil and cook onions till light dark colored at a low warmth.

Turn the warmth to medium and include the meat alongside marrow bone, National Ginger Paste, National Garlic Paste, National Chili Powder, National Garam Masala, fennel seeds powder and National Delhi Nihari Masala. Cook with little water and do bhunai for around 5-6 minutes.

To this include around 8 some water and put it on stew with the cover on for 2-3 hours.

Once the meat is delicate, you ought to have enough fluid left to make sauce (around 4-5 containers). Take out the bones at this stage. Remove the marrow from bone, skim out the roghan and hold it for serving.

Blend atta with 1½ – some water and pour while mixing little at once till wanted consistency1 is accomplished. Convey to a full bubble, turn the warmth low and cook for another 10-15 minutes.

Best to serve following couple of hours; include back the roghan and bone marrow. To make it additional exceptional cooked goat mind can be included