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November 03, 2011



Beef (bong meat) 1 kg
Onion 2 finely chopped
Ginger garlic paste 1 teaspoon
Red chili powder 1 tablespoon
Turmeric 1 teaspoon
Whole spice powder 1 teaspoon
Salt to taste
Coriander powder 1 teaspoon
Water 5 glasses
Aniseed 3 teaspoon
Dry ginger 1 tablespoon
Cinnamon 8
Ginger 1 tablespoon julienne cutting
Yogurt 1 cup
Oil 1 cup
Lemon 2
Black cardamom 2
Green chilies 4-5 chopped
Coriander leave 1 cup chopped
Gram flour ½ cup
All purpose flour ½ cup


Heat oil in a pot and fry onions till golden. Add ginger, garlic paste, red chili powder, turmeric, salt, coriander powder, whole spices powder and cook on medium heat. Add curd and mix them well. Add meat and stir fry then add water. Let it simmer on low flame.

Combine aniseeds, cinnamon and dry ginger in a muslin and knot them and place it in the meat. Cover the lid. When meat becomes tender, take out the muslin. In a little water add gram flour and all purpose flour and mix them well. Add this mixture into the simmering gravy and continuously stir the spoon. Add that amount of flour mixture till the gravy thicken. Simmer it for 10 more minutes. In a bowl pour the nihari. In another plate place ginger, green chilies, lemon and coriander leaves and serve with naan.