Nihari

Ingredients

• 1 lbs beef pieces for nihari (sub. boneless chicken)
• 2 tbsp ginger garlic
• 1 ½ piece ginger, julienned
• 1-2 green chilies, chopped
• 1 packet Shan Nihari Masala
• 3 tsp red chili powder
• 2 tsp paprika
• 2 sticks of cinnamon
• 4 big elaichi/cardamom
• 2 pieces of star anise
• 1 tbsp anise, lightly crushed
• 2-3 bay leaves
• 2 tbsp crushed fried onion
• 1-2 green cardamom
• 1-inch cinnamon stick
• 1 cup flour 
• 4-6 cups of water
• 1 Knorr beef cube
• 1 tsp lemon juice
• 1 tsp salt
• 4 tbs oil
• 1 ½ cup water

RECIPE

1. Heat 2 tbps oil and add in 2 star anise, 1 cinnamon, 2 big elaichi, 1 tsp crushed anise, and bay leaves.
2. When they crackle, add the ginger-garlic paste and keep stirring. When the masala browns, add in 1 ½ tbsp Shan Masala, 1 tsp red chili powder, 1 tsp paprika, and 1 tsp green chili.
3. Mix well, then stir constantly for 1 minute to prevent sticking.
4. After a few minutes, add the meat pieces and coat well. Add a little hot water if it starts to stick. After 5 minutes, add in 4-6 cups of hot water and a Knorr beef cube. 
5. Pressure cook in a pressure cooker or an Instant Pot for 30 minutes. Once done, move to a wider saucepan.
6. Set the flame to high and wait for the stew to boil. Add in flour mixed with water slowly while stirring. After 5-6 minutes, turn the heat to simmer.
7. In a separate pan, heat the remaining oil, and add the remaining crushed anise, cardamom, and cinnamon.
8. When they crackle, add in the remaining Shan Masala, 2 tsp red chili powder, 1 tsp paprika, fried onion, green chilies, crushed anise, and ginger. Mix well and wait for it to sizzle.
9. Empty the tadka into the saucepan, stir it, and close the lid. Cook for an additional 30 minutes or until the meat is very tender.
10. Garnish with cilantro, green chilies, and ginger. Serve hot with nan.