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Nehari Recipe
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Bengalis love their Neharis and payaas. Nehari is a beef leg stew which is a beloved item in South Asia. Nehari originates from the Mughal nawab kitchens. It was a royal item for the Rajaa-Badshaah in the old days. It is a dish relished by people of all classes. Neharis are usually devoured in the morning for breakfast or is consumed with roti for dinner. Nehari goes great with chapati rotis. Muslims love Nehari so much, that it is the national food of Pakistan to date. The stew is famous for its spiciness and flavors. Then again, different countries have their ways of cooking Nehari. India has its own way, Pakistan has its own and Bangladesh has its own. For example in Hyderabad, Nehari is cooked with lamb bones and its tongue. Chicken Neharis are also made to make a thick chicken broth. Nehari is a vintage dish and is loved by all.
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Ingredients for
Nehari Recipe
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Mutton or beef payaa/legs(bones with the marrow, trotters and shanks), cut into pieces
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1 kg
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Mutton or beef bones with meat
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1 kg
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Onions, thickly sliced
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1 cup
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Ginger, grated
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2 tblsp
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Big cardamoms, crushed
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4
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Small cardamoms, crushed
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3
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Black cumin seeds
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2 tsp
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Pepper, powdered
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12
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Clove
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2
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Cinnamon
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2 sticks
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Dried red chilies
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3
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Green chilies
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6
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Oil
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2 tblsp
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Salt
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to taste
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Coriander leaves, chopped
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handful
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Preparation Steps for
Nehari Recipe
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Clean the beef legs and the bones. In a big pot, fry them in hot oil till red and then keep for later use.
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In the same oil, now fry the onions. Strain out the brown onion. Once again, to the same oil, add ginger, the big and small crushed cardamoms, the black cumin seeds, pepper, clove and cinnamon. Fry for a minute. Add in the fried meat parts, the fried onion and the dried red chilies. Stir and fry for 3 minutes.
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Pour in enough water to cover all the meat and spices. The water should height at least 2 inches above the meat. Cover the pot with a heavy lid and let boil and cook for 3 to 4 hours, on very low heat. Make sure to add the salt and coriander leaves midway of the cooking, which is after the first 2 hours.
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When the meat appears to fall off the bones, remove the nehari from heat. The dish will be of a thick consistency, like a thick stew.
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Sprinkle each bowl with extra coriander leaves, lemon juice and sliced ginger. Serve hot.
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- You can also use beef legs meet in place of mutton.
- Serve alongside plain rotis, or naan, or normal bread.
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Nehari Recipe
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