(BEEF) MAGHAZ NIHARI (RAMAZAN SPECIAL BY CUISINE SPECIALIST AMBER)

RECIPE AMBER INAM PHOTOS AIMAN INAM NEWSPAKISTAN.TV EXCLUSIVE INGREDIENTS: 1 kg Knuckle and Marrow Meat 2 tbsps Fennel Seeds ½ tbsp Cumin ½ tsp Dried Ginger Powder (Sonth) 1 tbsp Mix Spices (whole) 1 tbsp Red Chili Powder Salt to taste ½ inch piece of Long Pepper (Pipli) 125 grams Yogurt 1 tbsp Ginger-Garlic paste 2 large size Onions (sliced) ½ cup Oil 4 tbsps Wheat Flour 6 to 8 cups of Water (FOR BRAIN:) 1 Brain (Beef) 1 tbsp Ginger-Garlic paste Water (as required) (FOR GARNISHING:) 1 tbsp Ginger (julienne) 1 tbsp Coriander (chopped) 1 to 2 Green Chilies (chopped) 1 Lemon METHOD: Add all the ingredients (fennel seeds, cumin, chili powder, salt, long pepper, dried ginger powder) in blender to make powder. Take a deep pan and pour oil in it. Fry half of the onions till golden and brown color then add meat in to it. Fry the meat. After that, mix the blended powder in yogurt including ginger and garlic paste and put it in the pan. Stir the meat, pour water in it, and leave it on slow flame to tenderize the meat. When the meat is cooked, mix the flour in water and add

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Source: News Pakistan

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