I'd be delighted to assist you with the Nihari recipe. Here are two variations for you:


Classical Nihari



Ingredients:

- 1 kg beef or mutton, cut into pieces

- 4 tablespoons ghee or oil

- 2 onions, thinly sliced

- 2 tablespoons ginger-garlic paste

- 1 tablespoon Nihari masala

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 8 cups water

- Salt to taste

- 2 tablespoons wheat flour

- Fresh ginger, julienned

- Fresh coriander leaves for garnish

- Sliced green chilies for garnish

- Lemon wedges for serving


Instructions:

1. In a large pot, heat ghee or oil over medium heat. Add the sliced onions and cook until golden brown.

2. Add ginger-garlic paste and sauté for a few minutes until the raw smell disappears.

3. Add Nihari masala, red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for a minute to release the flavors.

4. Add the meat pieces and cook until they are browned on all sides.

5. Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 2-3 hours or until the meat is tender.

6. In a small bowl, mix wheat flour with some water to form a smooth paste. Add this paste to the pot and cook for another 30 minutes, stirring occasionally, until the gravy thickens.

7. Adjust the salt and spice levels according to your taste.

8. Garnish with julienned ginger, fresh coriander leaves, and sliced green chilies.

9. Serve hot with naan or steamed rice, along with lemon wedges on the side.


Vegetarian Nihari

Ingredients:

- 2 cups mixed vegetables (carrots, peas, beans, potatoes)

- 2 tablespoons ghee or oil

- 2 onions, thinly sliced

- 2 tablespoons ginger-garlic paste

- 1 tablespoon Nihari masala

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon coriander powder

- 1/2 teaspoon cumin powder

- 6 cups water

- Salt to taste

- 2 tablespoons wheat flour

- Fresh ginger, julienned

- Fresh coriander leaves for garnish

- Sliced green chilies for garnish

- Lemon wedges for serving


Instructions:

1. In a large pot, heat ghee or oil over medium heat. Add the sliced onions and cook until golden brown.

2. Add ginger-garlic paste and sauté for a few minutes until the raw smell disappears.

3. Add Nihari masala, red chili powder, turmeric powder, coriander powder, and cumin powder. Cook for a minute to release the flavors.

4. Add the mixed vegetables and cook for a few minutes.

5. Pour in the water and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 30-40 minutes or until the vegetables are tender.

6. In a small bowl, mix wheat flour with some water to form a smooth paste. Add this paste to the pot and cook for another 10-15 minutes, stirring occasionally, until the gravy thickens.

7. Adjust the salt and spice levels according to your taste.

8. Garnish with julienned ginger, fresh coriander leaves, and sliced green chilies.

9. Serve hot with naan or steamed rice, along with lemon wedges on the side.


Enjoy your flavorful Nihari!