Title: Beef Nihari Batch Recipe

Ingredients:

• 20 lb Boneless Beef Meat
• 3 liters Cooking Oil
• 15 liters Fresh Water
• 1 kg Sliced Onions
• Nihari Masala Packet

Preparation Steps:

Step 1: Preparing the Masala Paste

1. Open the Nihari masala packet and separate the besan (gram flour) from the spices.
2. In a separate container, mix the besan with water and whisk thoroughly to prevent lumps.
3. In another bowl, mix the remaining Nihari masala with a small amount of water to form a smooth paste with no lumps.

Step 2: Cooking the Base

1. Heat a large cooking pot and pour in 3 liters of cooking oil.
2. Add 1 kg of sliced onions and stir continuously until golden brown.
3. Add the 20 lb of boneless beef and stir gently to coat with onions and oil.
4. Flip the meat regularly using a cooking paddle for even cooking.
5. Cook for 45-60 minutes, stirring occasionally, until onions dissolve into the meat.

Step 3: Adding the Masala Paste

1. Pour the prepared masala paste into the pot and stir well to coat the meat evenly.
2. Continue stirring as the gravy darkens and thickens.
3. Turn off the stove and stir gently to prevent sticking.

Step 4: Adding the Besan Water

1. Re-whisk the besan water to remove any lumps.
2. Strain the besan mixture into the pot, discarding undissolved particles.
3. Stir continuously to ensure even distribution and avoid burning.

Step 5: Simmering (Dum Cooking)

1. Turn the stove back on and bring the mixture to a boil while stirring gently.
2. Once boiling, reduce the heat to medium and cover the pot slightly.
3. Simmer for at least 1 hour 40 minutes for deep flavor development.

Step 6: Checking Meat Tenderness

1. Turn off the stove, uncover the pot, and stir.
2. Check meat tenderness by cutting a piece with a fork:
   • If it falls apart easily, it is done.
   • If firm, return it to the pot and cook longer.

Step 7: Portioning and Storage

1. Remove meat using a strainer and place into a steel tray.
2. Arrange 16 oz containers in another tray.
3. Place meat pieces one by one into each container.
4. Use a 12 oz ladle to pour gravy into each container evenly.
5. Secure lids and let containers cool completely.
6. Transfer to freezer for storage and future orders.

Step 8: Reheating and Serving

1. Remove a 16 oz container from the freezer.
2. Microwave with the lid slightly open for 2 minutes.
3. Flip meat, then heat for another 2 minutes.
4. Transfer to serving pot.
5. Garnish with julienned ginger, cilantro, and a lemon wedge.

Yield:

This 20 lb batch yields approximately 45–48 containers of Beef Nihari.