Traditional beef Nihari | Diet shiet side pe aaj toh sirf Nihari chalegi! скачать в хорошем качестве

Traditional beef Nihari | Diet shiet side pe aaj toh sirf Nihari chalegi!

Doston, aaj main aapke liye laya hoon Traditional Beef Nihari ki sabse asaan aur authentic recipe! Isme wahi purana hotel wala zaiqa hai jo hum sab ko pasand hota hai. Slow-cooked beef, desi masalon ka tadka, aur makhni jaisi garhi gravy. Video ko end tak dekhiye kyunki maine isme har step ko detail mein samjhaya hai taaki aapki nihari bhi bilkul perfect bane!" Ingredients (Ingredients List) Beef (Haddi wala ya Maghaz): 500 grams Pyaj (Onion): 2 darmiyani (Barik kati hui) Lahsun Adrak Paste (Ginger Garlic Paste): 2 tbsp (Bhar kar) National Nihari Masala: 3-4 tbsp Lal Mirch Powder: 1 tsp (Teekhay ke liye) Kali Mirch Powder: ½ tsp Jeera Powder: 1 tsp Namak: Hasbe-zaiqa Sabut Jeera: 1 tsp (Tadkay aur bhunayi ke liye) Aata (Wheat Flour): 4 tbsp (Halka bhuna hua) Oil/Ghee: 1 cup Hari Mirch: 3-4 (Beech se kati hui) Step-by-Step Cooking Method 1. Pyaj aur Ghost ki Bhunayi Sabse pehle ek badi deigchi mein oil garam karein aur pyaj ko golden fry karke nikal lein. Phir usi oil mein beef shamil karein aur saath hi sabut jeera dal kar ghost ko fry karein. 2. Lahsun Adrak ka Istemal Jab ghost ka rang tabdeel hone lage, toh ismein 2 tbsp Lahsun-Adrak ka paste shamil karein. Ise 2-3 minute achche se bhoonein taaki ghost ki apni mehak khatam ho jaye aur ek behtareen aroma peda ho. 3. Masala Shamil Karein Ab ismein National Nihari Masala, lal mirch, kali mirch, jeera powder aur namak dal kar halka sa pani ka cheenta dein aur ghost ko masalon ke saath tab tak bhoonein jab tak oil alag na ho jaye. 4. Slow Cooking (Galawat) Ghost galane ke liye ismein hasbe-zaroorat pani (takreeban 3-4 glass) shamil karein. Dhak kar halki aanch par tab tak pakayein jab tak beef bilkul makhkhan ki tarah naram (tender) na ho jaye. 5. Aate ki Slurry (Slurry Preparation) Ek fry pan mein aate ko 2 minute ke liye dry roast (bhun) lein. Phir ek bowl mein pani lekar aate ka patla sa ghol bana lein. Dhyan rahe ke ismein koi guthli (lumps) na rahein. 6. Gravy ko Garha Karna Jab ghost gal jaye, toh aate wala ghol dheere dheere shamil karein aur saath saath chammach chalate rahein. Ise mazeed 10-15 minute halki aanch par dam par rakhein taaki nihari ki consistency thick ho jaye. 7. Special Tadka (Tarka) Ek saucepan mein thoda sa oil garam karke usmein hari mirchein aur jeera dalkar 1 minute pakayein. Phir is tadkay ko nihari ke upar ulat dein. 8. Garnish aur Presentation Aakhir mein fry ki hui pyaj aur hara dhaniya dalkar garnish karein. Aapki Authentic Beef Nihari taiyar hai! Tip: Serving ke waqt barik kati hui adrak aur nimbu zaroor rakhein, isse zaiqa do-guna ho jata hai.