Step-by-Step Guide to Make Any-night-of-the-week Bong Nihari

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We hope you got insight from reading it, now let's go back to bong nihari recipe. You can cook bong nihari using 38 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Bong Nihari:

1. You need 1 kg of large cuts beef bong.
2. Get of Marrow Bones 1kg(narothy).
3. Prepare of Salt: as required.
4. Prepare 2 tbsp of Crushed Red Pepper:.
5. Get of Kashmiri Chilli:2tbsp.
6. Prepare of Turmeric Powder:1/4tbsp.
7. You need 2 tbsp of Dry Ginger:.
8. You need 4 pcs of Long Pepper:.
9. Get 2 pcs of Star Anise:.
10. Take 1/2 tbsp of Carom Seed:.
11. You need 1/4 tsp of Ground Nutmeg:.
12. You need 1/4 tsp of Ground Mace:.
13. Use 1/2 tbsp of Black Pepper:.
14. Provide 1/2 tbsp of Black Cumin:.
15. Prepare 1/2 tbsp of White Cumin:.
16. Take 2 pcs of Cardamom (Large):.
17. Get 5 pcs of Green Cardamom:.
18. Prepare 3 tbsp of Fennel Seeds:.
19. Get 6 pcs of Cloves:.
20. Take 2 sticks of Cinnamon:.
21. You need 4 tbs of Whole Coriander: (make pouch).
22. Provide 2 pcs of Bay Leaves:.
23. Use 2.5-3 cups of Oil:.
24. You need 3 tbsp of Crushed Ginger Garlic:.
25. Provide 1/2 cup of Flour:.
26. Take of Water: as required.
27. Take of #For_Garnishing:.
28. You need of Ginger (sliced): as required.
29. You need of Green Chilli (sliced): as required.
30. Prepare of Green Coriander: as required.
31. You need of Lemon: as required.
32. Take of #For_Nihari_Special_Garam_Masala:.
33. Get 3 pcs of Long Spice:.
34. Use 2 tbsp of White Cumin:.
35. Get 1 tbsp of Black Pepper:.
36. Take 1-2 pcs of Large Cardamom:.
37. Take 8 pcs of Cloves:.
38. Get 1/5 inch of long stick cinimon.

Instructions to make Bong Nihari:

1. Method for Making Nihari Special Garam Masala: Grind long spice, white cumin, black pepper, large cardamom, cloves and cinnamon fine together and store in a bottle. Whenever you serve nihari, sprinkle a hint. It will enhance the taste and flavor..
2. Wash meat and marrow bones. Heat oil in pan, put meat, marrow bones,.
3. And also ginger garlic. Roast for 3 to 4 minutes..
4. Then grind salt, red pepper, turmeric, Kashmiri chilli, dry ginger, star anise, carom seeds, nutmeg, mace, black pepper, black cumin, white cumin, large and green cardamom, fennel seeds, cloves and cinnamon stick and mix in the pan. Cook for 3 to 4 minutes and add water..
5. Add enough water to submerge meat pieces. Also add coriander pouch and bay leaves. First cook at high flame; lower the flame when boiled and cook covered (for around 4 hours)..
6. When meat is tender, and tari (oil layer) comes up, remove tari in another pot and discard coriander pouch and bay leaves..
7. Dissolve flour in two glass water and strain out to remove lumps. As if nihari is thoroughly cooked, add flour water and mix well..
8. Lower the flame when it simmers. Let it cook until thickened..
9. When nihari is thick, bong nihari is ready to serve..
10. Either pour tari all over the nihari or add it to each plate you serve..
11. Sprinkle nihari special garam masala while serving; also garnish with garlic, green chilies and lemon...

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