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Ingredients:
For the Nihari:
½ cup vegetable oil
¼ cup ghee
1.5 kg lamb or beef, cut into pieces
1½ sachets Shan Nihari spice mix
1 tbsp Kashmiri chili powder
3 tbsp all-purpose flour
1½ tbsp ginger and garlic paste
5 medium onions, sliced
Approximately 3 liters water
Meat bones, as desired
For garnish:
Crispy fried onions
Fresh ginger, thinly sliced
2 green chilies, sliced
½ cup chopped fresh coriander
Lemon kernels
For the rice:
4 cups Tiger basmati rice
5 cups hot water
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