In spice mixer, add caraway seeds, star anise, bay leaves, green cardamom, black cardamom, mace, cloves, nutmeg, long pepper, black peppercorns, cinnamon sticks, citric acid, coriander seeds and grind to make a coarse powder.
Take out in a bowl, add water, mix well and set aside.
In a spice mixer, add garlic, ginger, fried onion, and water, blend to make a paste & set aside.
In a pressure cooker, add cooking oil, and ground paste, mix well and cook for 2-3 minutes
Add beef bong, mix well and cook for 18-20 minutes.
Add salt, Kashmiri red chili powder, and red chili powder, mix well and cook for 8-10 minutes.
Add fennel powder, cumin powder, and ginger powder and mix well.
Add water, mix well and bring it to a boil, cover & pressure cook until meat is tender (20 minutes).
In water, add wheat flour and whisk well.
Add dissolve flour, mix continuously and cook for 6-8 minutes.
Now add the spices mixture and mix well, cover, and cook on low flame until oil separates (10-15 minutes).
Reserve chili oil for later use.
In the serving dish, add nihari, chili oil (tarri), ginger, green chili, fresh coriander, and lemon & serve