Recipe Contributed by Made Easy Community Member : Arham Rizwan

Meal type: dinner
  • 30-35 min
  • 1-3 hours
  • 4
Recipe Cusine:


Holidays & events:



  • Kala zeera (Caraway seeds) ½ tsp
  • Badiyan ka phool (Star anise) ½ piece
  • Tez paat (Bay leaves) 2
  • Hari elaichi (Green cardamom) 4-5
  • Badi elaichi (Black cardamom) 1
  • Javitri (Mace) 2 pieces
  • Laung (Cloves) 7-8
  • Jaifil (Nutmeg) ½ piece
  • Pipli (Long pepper) 2
  • Sabut kali mirch (National Black pepper) ½ tsp
  • Darchini (Cinnamon sticks) 2
  • Tatri (Citric acid) ¼ tsp
  • Sabut dhania (National Coriander seeds) 1 tbs
  • Water ½ litre or as required
  • Atta (Wheat flour) ½ Cup
  • Adrak (Ginger) julienne
  • Hari mirch (Green chilli) slices
  • Hara dhania (Fresh coriander) chopped
  • Lemon


  • In spice mixer, add caraway seeds, star anise, bay leaves, green cardamom, black cardamom, mace, cloves, nutmeg, long pepper, black peppercorns, cinnamon sticks, citric acid, coriander seeds and grind to make a coarse powder.
  • Take out in a bowl, add water, mix well and set aside.
  • In a spice mixer, add garlic, ginger, fried onion, and water, blend to make a paste & set aside.
  • In a pressure cooker, add cooking oil, and ground paste, mix well and cook for 2-3 minutes
  • Add beef bong, mix well and cook for 18-20 minutes.
  • Add salt, Kashmiri red chili powder, and red chili powder, mix well and cook for 8-10 minutes.
  • Add fennel powder, cumin powder, and ginger powder and mix well.
  • Add water, mix well and bring it to a boil, cover & pressure cook until meat is tender (20 minutes).
  • In water, add wheat flour and whisk well.
  • Add dissolve flour, mix continuously and cook for 6-8 minutes.
  • Now add the spices mixture and mix well, cover, and cook on low flame until oil separates (10-15 minutes).
  • Reserve chili oil for later use.
  • In the serving dish, add nihari, chili oil (tarri), ginger, green chili, fresh coriander, and lemon & serve