Shabdaig Nihari – Food Fusion - Pakistani's No 1 Quick Recipe Platform

Ingredients

• Saunf (Fennel seeds) 1 tbs
• Zeera (Cumin seeds) ½ tbs
• Sabut dhania (Coriander seeds) 1 tbs
• Shahi zeera (Caraway seeds) ½ tsp
• Sabut kali mirch (Black peppercorns) 10-12
• Laung (Cloves) 3
• Darchini (Cinnamon sticks) 2
• Jaifil (Nutmeg) ½ piece
• Pipli (Long pepper) 2
• Hari elaichi (Green cardamom) 3
• Badi elaichi (Black cardamom) 1
• Javitri (Mace) 1 piece
• Tez patta (Bay leaf) 1
• Lal mirch powder (Red chilli powder) ½ tbs or to taste
• Namak (Salt) ½ tbs or to taste
• Tatri (Citric acid) ¼ tsp (optional)
• Adrak powder (Ginger powder) 1 tsp
• Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
• Haldi powder (Turmeric powder) ½ tsp
• Atta (Wheat flour) 3-4 tbs
• Baisan (Gram flour) 3-4 tbs
• Water 1 Cup
• Cooking oil ½ Cup or as required
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
• Beef bong (Shank) 500g large pieces
• Beef bones 250g
• Water 1 & ½ litre or as required
• Hara dhania (Fresh coriander) chopped
• Adrak (Ginger) julienne
• Hari mirch (Green chilli) sliced