Nihari is a one pot meat stew cooked with a multitude of spices. This version is quick and so flavourful, you'll have rave reviews whenever you make it!
Blend all spices together. If yield is more than 3 tbsp, store remaining in airtight container to add into meat curries or your next batch of nihari.
Heat pressure cooker and add meat with bone pieces.
Add oil, ginger paste, garlic paste and salt.
Add all the ground spices and Nihari Masala.
Stir to coat meat with all the spices.
Add bay leaves, grated nutmeg and black cardamom (if using). Stir.
Add water. Use 6 cups if you want your nihari to be thicker, and 7 cups if thinner.
Secure pressure cooker lid and cook for one (1) hour on medium heat.
Carefully let out air and remove lid. ALWAYS be careful when opening pressure cooker lid, make sure all the air is out!
Add chillies, fried onions, lemon juice and flour dissolved in water.
Cook uncovered for another 15 minutes.
Serve and garnish with coriander and ginger julienne.