Nihari

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Prepare Atta Slurry and Cook Rice

• 1 tbsp Wheat Flour
• 1 tbsp Lukewarm Water
• 50g Basmati Rice

In a small bowl, mix wheat flour with a little water to form a smooth paste. This is known as the 'atta slurry'. Then heat a sauce pot over medium high heat and prepare your rice according to package instructions.

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Sauté Onions

• 1 tsp Ghee
• 1 Onion

Heat ghee in a small pot or pressure cooker over medium heat. Add thinly sliced onion and sauté until golden brown.

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Add Spices and Meat

• 1/2 tsp Ginger Paste
• 1/2 tsp Garlic Paste
• 150g Cubed Beef or Lamb
• 1/2 tsp Chili Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala Powder

Add ginger paste and garlic paste to the pot. Sauté for another minute until fragrant. Add cubed beef or lamb to the pot and Stir in red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well to coat the meat with the spices. Cook until it's browned on all sides.

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Cook Meat

Pour water into the pot just level with meat and bring it to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the meat is tender and the flavors are well developed. If using a pressure cooker, cook for about 20-25 minutes after the first whistle.

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Thicken and Serve

Once the meat is cooked, gradually add the atta slurry while stirring continuously to prevent lumps from forming. Cook for another 5-10 minutes, or until the gravy thickens to your desired consistency. Adjust salt and spices if needed and serve hot on a bed of rice.