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



Nihari

Nihari
Dabba Gosht

Dabba Gosht

Dabba Gosht is an Eid recipe you must have in your family feast. Baked dabba gosht with m...

Afrodisiac Drumsticks and Mutton Curry

Afrodisiac Drumsticks And Mutton Curry

Afrodisiac drumsticks and mutton curry is a relish mutton curry which is cooked in combi...

Hariyali Jinga

Hariyali Jinga

This dish doesn't have a gravy and threrefore should be served with naan and not over ri...

Keema Khameeri Roti

Keema Khameeri Roti

Keema Khameeri Roti is a fermented dough roti topped with a spicy keema mix. This roti ta...

sweet meat balls

Sweet Meat Balls

Meatballs are made with ground lamb, onions, egg, and bread crumbs, browned in a skillet,...

Amaranth Mutton Fry

Amaranth Mutton Fry

Mutton and green leafy vegetable cooked together turns out to be the best among all. This...

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