Nihari Burger Ramzan Special

By Food Fusion · 240 min

Ingredients

Instructions

1. Heat the cooking oil in a pressure cooker.
2. Add the beef shank and ginger garlic paste, mix well and cook on medium heat until the meat changes colour.
3. Add the nihari masala, mix and cook on medium heat for 1 to 2 minutes.
4. Add the water, bring to a boil, then cover, lock the lid and pressure cook on low heat for 40 to 45 minutes.
5. Turn off the heat, open the lid, stir, and remove the beef shank pieces and set them aside.
6. In a bowl, whisk the roasted flour with the water, then stir into the nihari gravy while mixing constantly. Cook on medium heat for 3 to 4 minutes until thickened.
7. Shred the cooked beef shank with forks or your hands.
8. Heat a griddle, add the olive oil and shredded beef, and sauté for 1 to 2 minutes.
9. Place a 5-inch round mould on the griddle, add 100 g of shredded beef and 2 to 3 tbsp of the reserved gravy, mix in the cheese, cover and cook on low heat until the cheese melts.
10. Toast the burger buns on the same griddle. Remove the cover, unmould the beef patty onto a bun base, pour over some reserved gravy and top with the other bun. Makes 4 to 5.

Summarized from Food Fusion's video. Watch it for the details.

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