Bong Nihari is the typical Delhi dish which is now very famous all over the Pakistan and India.This dish is mostly served and preferred in breakfast.
Ingredients of Bong Nihari:
Bong meat : ½ kg
Onion : 2 (sliced)
White flour: ½ cup
Oil : ½ cup
Ginger garlic paste: 2 tbsp
Stock : 1 to 2 liters
Nihari masala: 4 tbsp
Ginger : 1 inch piece
Salt as per taste requirement.
Coriander leaves, Green chilies and lemon for garnish purpose.
Cooking Directions of Bong Nihari:
Take a medium sized pot and heat the oil.
Brown the sliced onions till they get browned.
Add meat, nihari masala and ginger in it and cook on light flame for 10-15 minutes.
Add stoke in the pan. Dissolve the flour in water and pure into gravy.
Keep sterling until meat tenders and gravy gets thick.
Bong Nihari is ready; now garnish it with green chilli, green coriander, lemon and ginger.
Serve with hot Naan.
Serving:
6-8 people
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