Ingredients and method 

Take pressure cooker 

Oil 1 cup .

Beef Nihari Cut big pieces 1.5 kg.

Cook till colour changes. 

Ginger garlic (Lehson adrak)paste 3Tbsps full.

Saute.

Grind spices are.

All spice/garam masala 2 and 1/2 Tbsps.

Coriander powder(shukha Dhaniya)3 Tbsps.

Cumin seeds(zeera) 1 Tbsp.

Fennel seeds(sonf) powder 2 and 1/2 tbsps.

Red chilli powder (lal mirch )1 and 1/2Tbsps.

Salt(namak)2 Tbsps.

Turmeric powder (haldi)1 tsp.

Black pepper powder(kali mirch )1 tsp.

Cook well for 5 to 10 minutes. 

Hot water (garam pani)1 liter.

Cover and cook for 30 to 40 minutes after whistle. 

Meat should be tender.

Separate extra oil.

Take a large wok.

Add water 1.5 liters more.

Cook for 15 minutes on low medium flame. 

Flour slurry

2 cups water(pani).

1 cup whole wheat flour,later 2 tbsps flour added more to adjust the thickness.

Mix well.

Add slurry on off or very low flame and keep stirring. 

Cook for 15 to 20 minutes on low medium flame.

Serve with ginger, green chillies and lemon. 

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