| • | Take a heavy based pot and heat oil.
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| • | Fry the meat a little.
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| • | Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
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| • | Pour a little water.
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| • | Mix flour in half cup of water.
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| • | Add this mixture to the meat and boil it.
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| • | Grind all the spice mix until powdery fine.
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| • | Add this to the meat.
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| • | Add 3-4 cups of water cover and leave it to tenderize over very low heat.
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| • | It will take about 5 - 6 hours for chicken and more if using beef.
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| • | Fry some onion slices in oil until golden brown.
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| • | Garnish the Nihari with it.
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| • | Fresh coriander, ginger and green chilies can also be used for garnishing. |
