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Before you jump to Javaid beef Nalli nehari recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
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The first change you need to make is to pay more attention to what you buy when you shop for food as it is likely that you tend to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.
As you can see, it’s not difficult to begin incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to javaid beef nalli nehari recipe. You can cook javaid beef nalli nehari using 22 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Javaid beef Nalli nehari:
- Provide 1/2 kg beef with bones
- Get 2-3 onion medium
- Prepare 300 ml cooking oil
- Prepare 4 tbls grated ginger garlic
- You need nehari seprate ingredients
- Get 4 tbls fennel
- Get 4 tbls coriander seeds
- Get 2 anise flower
- Get 2 cinamone stick
- Use 10-12 bay leaves
- Use 2 inch dried ginger piece
- Provide cooking ingredients
- Get 1 tbls dreid ginger powder
- Get 3 litr water
- You need 1 tbls salt
- Provide 1 tbls turmeric (optional)
- Provide 1 and 1/2 kg beef peice (raan ka gosht)
- You need 3 tbls red chilli powder
- Take 8 tbls white flour
- You need 4 peepli pieces whole
- Use 6-7 black cardamom
- Use 2 tbls mughali masala
Steps to make Javaid beef Nalli nehari:
- Ek bari patteli main oil garam kerlain aur sirf bone nalli dal kar 3 min bhonna hai then add 4 tbls ginger garlic grated.
- Adrak lehson main zyada nahi bhonna hai only one min cook and 3 onion only peel off kerke sabut add kerdain gay kyun ky hum nehari ki yukhni prepare kar rhy hain..saath main all dry ingredients ek potli main close kerke is meterial main add kerdain gay
- Spice potli add kerne ke baad ginger powder add karain gay one min cook ke badd 3 litr water add kerdain
- Ubaal anne per nalli meterial ko dhemi aanch per 3 hour cook kerna hai aur cooking ke doran spoon nahi chalana boil aane per 1 tbls salt and one teaspoon turmeric powder add karain gy turmeric powder is optional ap skip bhi kerskte hain
- Jub 3 hour ho jain toh raan ka gosht add karain bara peice us ko bhi 3 bour banana hai
- Jub 3 hour complete ho jain toh jo potli and onion add kin thin un ka fully russ nikal chuka hai so un ko discard kerdain. but potli ko ache se squish kerlain aur oinion ko bhi ache se hand palm ki help se press kerke unka fully juice nikal lain
- All meterial done ho jaye toh is main add karain gy 3 tbls red chilli powder iss stage per red chilli powder add i jati hai aur javaid nehri ki yeh hi khas baat hai unki nehri alag tarhan ki hoti hai like complex taste hota hai jo packt ki nehari ka bilkul alag hota hai
- Red chilli powder add kerne ke 5-6 min cook kerne ke baad sub rogan nikal lain
- 8 tbls white flour ko water main ache se desolve kerlain aur peppli shamil kerdian jo sahe main nehari ka kaam kerti hai saath main blend kerlain..agr peppli na ho toh peppli ka powder add kersakte hain saath main bari Elaichi one teaspoon powder aad kersakte hain for khushbu
- Aun atte ko nehari main add karain spoon chalate rahain kay ghutli na bany..flour add kerne ke baad nehari ko one hour cook kerna hai
- After one hour muglai masala 2 teaspoon add kerna hai..
- Serve with naan
Nalli Nihari is a deliciously smooth flour based stew with slow cooked mutton in a myriad of spices. The first time I had nalli nihari was after my marriage when I was exploring the world of non-vegetarian cuisine. I was told it was one of the dishes that has converted many vegetarians. Nihari is also considered the official dish of Pakistan, but this has yet to be verified. Originally, it was served with a portion of tender beef but is now Muhamamdi Nihari—Photo by author.
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