Rogan Nihari Gosht
Tastes Like Sabri Nihari with Tarka Onion
Ingredients:
1. Bong Meat (clean and washed)- 1 kg
2. Ginger and Garlic chopped- 2 tbsp
3. Kashmiri chilli powder- 1 tsp
4. Spices Mixture (Garam Masala)- 1 tbsp
5. Turmeric powder- 1 tbsp
6. Coriander powder- 1/2 tbsp
7. Coriander seeds, chopped- 2 tbsp
8.Black pepper powder- 1 tbsp
9.cloves- 1 tbsp
10. Cinnamon (Dalchini) Powder- 1 tsp
11. cumin seed powder
12. Bay leaves- 3 to 4
13. Black Cardamom Powder- 3 to 4
14. Salt- as per required
15. Yogurt- 1/2 cup
16. Fennel (Saunf), powder- 2 tbsp
17. Nutmeg- pinch
18. Mace- pinch
19. Water- 3 cup
20. Oil- 1 cup
21. chopped Large Onion- 2
22.Corn flour- ½ cup
23. Dissolve in Milk (enough milk to dissolve flour)
Garnishing Ingredients:
- Brown onion
- Lemon
- Ginger sliced
- Green chili
- Chopped Fresh coriander
Method:
- Heat oil in a non-stick large skillet
- Fry the chopped onion until it turns golden brown. Place red onion in separate kitchen towel plate.
- In the same skillet combine ingredients 1 to 15. Stir well. Mix well until raw water vanishes.
- Add ingredients 16 to 19. Let them cook until beef is soft and tender.
- Now mix the ingredients 23 and stir constantly to avoid any lumps.
- In a low flame let the pan cook for 10 to 15 minutes.
- Mouth-watering Rogan Nihari is ready to serve.
- Garnish with your favorite ingredients
Note: If you want Rogan than at Method 4, remove Rogan oil into a separate bowl. When Rogan Nihari is cooked than add Rogan oil on top of the dish.
- Kismiri Red Chilli powder is used in order to beautify the color of Rogan Nihari
