vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Nihari

Nihari
SHIKAMPURI  KABAB

Shikampuri Kabab

The Exotic famous shikampuri Kebab which means 'belly-full' referring to the stuffing in ...

Roasted Mutton Curry Rara Gosht

Roasted Mutton Curry Rara Gosht

Mutton steeped in gravy of spicy mince, soaked with rare spices, rara gosht is every bit ...

Kaala Charu

Kaala Charu

Aatukal curry is made of lamb or goat's leg often referred to people having a cold or flu...

Lamb Vindaloo

Lamb Vindaloo

Lamb Vindaloo traditionally is a spicy hot dish made with coconut.This flavorful dish has...

Mutton Sambhar

Mutton Sambhar

Mutton Sambhar is one of the authentic and traditional recipe of tamilians. This sambhar ...

Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry

Lamb Fry - Chettinad Uppu Kari - Salted Mutton Curry

This is yet another Chettinad delicacy mutton curry. Chettinad cuisine is very famous all...

Nihari Recipe, How To Make Nihari Recipe

Nihari is extremely a popular national dish in Pakistan and also eaten among Muslim community in India, Nihari is a delicacy made from beef shank (rarely lamb) and spices.

About Recipe

How to make Nihari

(16 ratings)
2 reviews so far
Prep time
30 mins
Cook time
30 mins
Total time
60 mins
Nihari
Author : Vahchef
Main Ingredient : Mutton
Servings : 2 persons
Published date : November 09, 2016


Ingredients used in Nihari
• Red chilli powder - 1/2 tea spoon.
• Beef (with bones) - 500 grams.
• Salt - to taste.
• Bay leaves - 2 leaf.
• Turmeric powder - 1/2 tea spoon.
• Onion (chopped) - 1 number.
• Ginger paste - 1/2 tea spoon.
• Garlic paste - 1/2 tea spoon.
• Maida - 2 tablespoons.
• Yoghurt - 1/4 cup.
• Oil - as required.
• Water - as required.
• Ginger (grated) - 1 piece.
• Coriander leaves (chopped) - 1/2 bunch.
• Green chilies - 3 numbers.
Method:
  • Heat oil in a pot saute meat till light brown and remove, drain and keep aside.
  • Fry onion, till golden brown.
  • Now add meat and grinded ingredients, ginger-garlic paste, salt, chilli powder, yoghurt, turmeric powder and bay leaves and saute for 3-4 minutes.
  • Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender.
  • The dissolve maida in 1/2 cup water, and pour slowly in the meat , stirring continuously.
  • Let it cook for some more time, and get the gravy to required consistency.
  • Garnish with grated ginger, coriander leaves and green chillies.

Serve hot with Naan.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Sat Aug 31 2013

i belong to a delhi wali family and i never heard of a nahari recipe which requires any of the mentioned ingredients except red chillies and salt and meat. i wonder if the person who posted this recipe even knows what nahari smells and tastes like.

Reply 0 - Replies
profile image

vahuser Posted on Tue Jul 24 2012

without ginger powder and fennel powder how com nihari will be completed

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter