Mighty Beef Nihari

I asked for recipe suggestions last week and everyone is so lame that only like 4 people replied with things that I have already made before EXCEPT for my friend Irfan Junejo who is a very talented vlogger and you all can subscribe to his vlogs at https://www.youtube.com/user/IJ7Films

He suggested to make Beef Nihari and GUESS WHAT GUYS? Our beloved PM Nawaz Sharif aka Mian Sahab got disqualified at the very next day so that made it a perfect time to make Beef Nihari kudos to the 5 judges.

INGREDIENTS:

1.5 kg beef with bones (nalli bone preferred)
1 tablespoon coriander powder
1 teaspoon turmeric-
2 tablespoon red chili powder
1.5 tablespoon salt
2 black cardamom
8 cloves
 1 teaspoon black pepper whole
1 inch cinnamon
1 star anise
small javitri piece
1 tablespoon fennel seed
1 tablespoon cumin
1 teaspoon soonth (dry ginger)
1/ cup flour
1/2 cup yogurt
2 teaspoon ginger paste
2 teaspoon garlic paste
2 cup oil
3 onion sliced
green chilies
lemon

ginger julian
1 teaspoon laal kashmiri mirch or degi mirch

This is a bit lengthy recipe as it takes almost 3 hours and it is better that you spend that time monitoring it rather than sitting anywhere and let this burn.

We'll start off with grinding the Nihari Masala by grinding javitri, black pepper, cumin, fennel seeds, cloves, black cardamoms and the star anise in to a fine powder form.

Now it is time to add one cup of oil in the pan and fry the sliced onions in it till golden brown.

After the onions are brown add the beef with the ginger paste and garlic paste. Add the Nihari Masala along with salt, red chili powder, turmeric and dry ginger.

Fry the meat for 5 minutes.

Mix one glass of water in yogurt and stir it till it is completely mixed.

Add the yogurt mixture in the pan along with 3 more glasses of water.

Let it cook for medium heat on one hour.

After one hour mix one glass of water in the flour. Whisk it till the flour is completely mixed with in the water.

Now this step is quick and that's why I couldn't get to take all the pictures.

You need to pour the flour mixture in the pan through a strainer and mix it in the pan quickly.

After adding and mixing the flour mixture the nihari will be cooked for another hour.

During this time the bones will fall off from the meat as it will get super tender and make sure you keep on stirring frequently.

Heat one cup of oil in a pan and add kashmiri red chili powder or degi mirch in it.

Add the spiced oil in the pan and cover it with a lid.

Cook it for 5 minutes on low heat and the Beef Nihari is ready.

Let it cool down and take some oil from the top and keep it aside for garnishing.

Garnish the Beef Nihari with some of red oil, grind cumin, green chilies, chopped coriander, julienne ginger and a lemon wedge.

Beef Nihari is ready to serve.

Peri Peri Chicken

I am making food for the blog after such a long time I thought I probably would not be able to do it but I would let you guys be the judge of it.

Ever been to Nando's and wondered how do they make this wonderful/amazing/drool-worthy chicken?

ME TOO

MANY TIMES

So I finally looked it up on google and guess what? IT IS SUPER EASY. The hardest part of this recipe is to de-bone the chicken which made me realized that I need to work on my butchering skills. HIRE ME FOR THIS EID UL AZHA?

The ingredients for this are very few, you probably might not be able to find fresh thyme though in Pakistan but if you do please use that otherwise you can use dry thyme as well.

INGREDIENTS:

1 full chicken with skin on (you can make it skin off as well)

2-3 red chilies

3 garlic cloves

1 sprig of fresh thyme

salt to taste

8 tablespoons of lemon juice

4 tablespoons of vinegar

1/4 cup of olive oil

3 potatoes for (chunky chips)

First off we will wash the potatoes and cut them into thick strips.

Season them well with salt, pepper and coat them with oil.

Rest them aside.

Now we need to make the peri peri marinade for the chicken.

So we will put the garlic, lemon juice, red chilies, vinegar, salt and oil into a blender to make the marinade.

Time to butcher the chicken a little bit. BRINGING MY INNER KUMA KASAI OUT.

We need to cut the chicken in a manner in which we cut the neck and backbone of the chicken, remove the middle bone and the bones under the wings.

Should look something like the pictures as following,

Now it is time to pour that beautiful marinade on to this beautiful chicken.

Rub the marinade properly onto the chicken.

Pre-heat the oven to 400F or 200C

Place the chicken and chips aside and set the timer 30 minutes for the chips and 50 minutes for the chicken.

If the chicken still needs some work then cook it for 10-15 minutes more on the same temperature.

This is it guys the moment of truth.

The chicken tray would have a lot of gravy and sauce in it do not forget to pour this sauce on the chicken.