NIHARI (Nahari) Restaurant Style
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- NIHARI (Nahari) Restaurant Style. (Copyright Protected)
Dear friends, as I promised in my comments on different Nihari making videos on TH-cam, that soon I will upload "Nahari Banane Ka Asli Tariqa" So it is here now. I hope you will definitely like it.
RECIPE "NAHARI" RESTAURANT STYLE
MAIN INGREDIENTS:
Beef Bong (Shank): 1 Kg (2.5Lbs)
Beef Bones (Nali); 1 Kg (2.5Lbs)
Adrak (Ginger) Paste: 3tbsp
Lehsan (Garlic) Paste: 3tbsp
Oil: 3 Cups
Aataa (Wheat Floor):1 Cup (1/2 Cup with water in the beginning and 1/2 cup dissolved in water one hour before Finalization)
Namak (Salt) 3tbsp (To your taste)
Laal Mirch (Red chili) Powder: 3 tbsp (to taste)
Kashmiri Mirch: 3tbsp
½ Tbsp Haldi (Turmeric) Powder
Citric Acid Powder: 1/4 tbsp. (No TATRI)
Jaiphal Javitri: ½ tbsp each
Main Nahari Masaleh: (Nahari Spices)
Note: Main Nihari masaleh can be used in two ways, first is Whole in Potli only and Potli with whole spices will be discarded after cooking,
Second method for main Nihari Masalah is use them fine ground and this method is PREFERRED and always use professionally. In both cases quantity of spices are different. See below.
SO FOR GROUND, GATHER ALL WHOLE SPICES IN A COFFEE GRINDER AND GROUND THEM VERY FINE (FOR BEST AND PROFESSIONAL NAHARI RESULTS)
Pipli (Long Pepper) 6 Stick (For Potli) or 4 Stick for ground
Ajwain 2 tbsp (for potli) or 1 tbsp ground
Star Annis: 4 (for potli) or 2 for ground
Sonth (Dried Ginger): 3 piece of 1.5" (for potli) or 2 Tbsp ground
Dhanyaa (Coriander) seed: 2 tbsp for potli only, No ground
Kali Mirch (Black Pepper): 2 tbsp (for potli) or 1 tbsp ground
Zeera (Cumin seed): 2 Tbsp (for Potli) or 1 tbsp ground
Kala Zeera: 1tbsp Either poli or ground
Saunf (Fennel seed): 5 Tbsp (for Potli) or 2 Tbsp ground
Badi Elaichi (Cardamom) 6 pcs (for potli) or 3 for ground
Choti Elaich (Green Cardamom) 16 pcs (for potli) or 8 for ground
Loang (Cloves); 20 (for potli) or 10 for ground
Darchini (Cinnamon): 4 stick of 2' (for potli) or 2 sticks for ground
Tez Patta (Bay Leaves) 4 for potli only
SO FOR GROUND, GATHER ALL WHOLE SPICES IN A COFFEE GRINDER AND GROUND THEM VERY FINE (FOR BEST AND PROFESSIONAL NAHARI RESULTS)
Note: Quantity in Table spoon is LEVELED
COOKING:
In a big cooking pot, add beef and bones. If meat is not too fatty or you are using Goat or lamb meet than add 3 cups of oil, Adrak and garlic paste. 1/2 cup Attaa properly dissolved in one cup of water, add it to the content in the pot. Add dhanyaa powder, salt, laal mirch, Kashmiri mirch or paprika, haldi powder, and jiphal and javitri to the content.
Now the main Nahari spices, (Pipli, Aniseed Flower, Dry Ginger, Dhanyaa seed, Kali Mirch, Zaara, Black Zeera, Saunf, Badi Ilaichi, green Ilaichi, Laong(Cloves), Darchini and Tez Patta.) Try to grind them very fine like powder,
If you cannot, then grind them as much you can and put them ia Potli(Cotton Spice Bag) and close the mouth of the bag and put the potli in the content of the pot. Now Mix the content in the pot very well and add 8 glass of water. Heat until boil, When it boils, cover it with the lid tightly, reduce the fire to 1/4 of the dial of flame setting. cook it for 5 hours. After 2 hours add citric acid. (No Tatri) If you cannot find real Citric Acid then Add 6 Tbsp of real Lime Juice from Lime, not from Concentrate. Cover the lid and Cook on low flame for remaining 2 to 3 hours, depending upon the quality of the meat. When Niharais 400% tendered, then, Remove the lid and add the remaining 1/2 cup Attaa dissolved with water to the pot and cook for 45 minutes more. Remove the lid, check the consistency of Nahari Curry, also check the salt as desired, if it is too watery then cook on high flame to bring it on Ideal Nahari Consistency. Now Cook again on low flame for 15 more minutes with lid on. Oil should come on the surface as saw in the video. Dish it Out. Garnish the plate of Nahari with Cilantro (Hara Dhanya), Hari Mirch, Lemon and Ginger finely sliced.
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वैसे ये तो पता नहीं आप हिंदी समझते है या नहीं लेकिन मैंने अब तक नहारी की इससे अच्छी वीडियो नहीं देखी सलाम सर आपको
Dear friends upon demand of lot of friends "CHAPLI KABAB PESHAWARI STYLE" & "BIRYANI MASALEH WALI || DAIGH STYLE is presented. Please check it.
آپ کا کھانے پکانے کا شو بہت اچھا ہوتا ہے مگر اپ کھانا بناتے ٹائم مسالوں کی مقدار اور ریشو نہیں بتاتے ہیں جب اپ کھانے پکانے کی ترکیب بتا رے ہیں اس ہی وقت تمام مسالوں کی بھی ساتھ ساتھ ہی مقدار بھی بتادے ہم کوگوں کے لئے بہت اچھا ہوجاےگا اپ کےسب کھانے میں مزیدا ہوتے ہ
+Anjum Fazal Thank you so much for liking the recipes. All ingredients and quantities are always in description when you click SHOW MORE above COMMENTS.
+Delhi-UP-Karachi-Khaane sir can Nihari be made in crockpot.
irfi chand
I never used it.
+Delhi-UP-Karachi-Khaane : Sir where do I buy pepli and Kabab chini .
Thank you so mach ap ne buhat acha explain keya he
syed qasim Bohat Shukriah. If possible See & join us on Facebook and share your cooking recipes pictures to many other Food Lovers on this group facebook.com/groups/DesiFoodLovers
·
Very nice recipe Thanks for sharing
Thanks for liking
No doubt it is restaurant style, will make this weekend. Thanks.
Thank you & good luck.
I will try Nehari Inn Sha Allah
masallah aap ki nehari ki recipe acchi hai.mere ghar walo ko bahut pasand aayi shukriya
+tauqeer khan Aap ka bhi bohat Shukriah.
Dear Sir,, You are real Mughal style cook. this is the REAL way to have your food. Beautiful......
I made it. You cannot imagine how perfect it came out. Same like Delhi ki Nehari.
Thanks for that great recipe.
I am glad that you cooked it and found like a one of the most famous Niharis in the world. Thank you
Pulao and Biryani check karain
waisay apki har recipe bohat achi hote hain
+Twilight Sparlke Thank you Bhai.
this has got to be the best nihari recipe on youtube
This is the best nihari i have ever tried
Thank you so much
Zaberdast bhai sahb. JazakAllah
Best and only authentic recipe of nihari at TH-cam.
Thank you very much.
بھائی ترکیب بتانے کا بہت شکریہ اتنا خوبصورت اور وضاحت سے بیان کرتے ہیں کہ ایک کی سمجھ آ جاتی ہے ۔۔آپ کا بتانے کا انداز لاجواب ہے جزاک اللہ
Bohat Bohat Shukriah. Jazak Allah
@@delhi-up-karachi-khaane1225 AOA Sir Citric Acid powder Kiun istemal kerte hyn?
Very well explained stay connected.
Thank you so much
Thanks. Hope you like authentic recipe of Nahari. I just uploaded Paya recipe & is guaranteed authentic. To upload new recipes first I research thoroughly, contact recognize (Bawarchi)s, & when I practically make it & confirm the traditional taste then I upload for public. Believe me I will not upload any recipe if it is not 100% authentic for a traditional desi food. This situation needs lot of time. I worked on Mughlai Qorma, Mughlai Biryani and Masaleh Wali Biryani. Will be uploaded shortly
Delhi-UP-Karachi-Khaane ap nan khatai bhi banaey please
Thank you so much for these encouraging comments. This is my natural way to explain. Very soon some more "All Time Popular" recipes will be uploaded with definitely authentic recipe. No doubt.
You made my day. My memories Zahid Nahari, Sabir Nahari, Jawed Nahari, Cafe Zaiqa.
and Student Biryani House. Thanks man.
Very tasty recipe .. and very nicely explained
Behtreen
Thanks
It is really like a "School of Desi Cooking".
Looks very easy compared to the other nihari recipes
Sir tried your nihari recipe very nice recipe thank you so much .
Thank you so much for making and liking.
Nadia Malik Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
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mashaallha bhut accha tariqa hi bataneka shukriya
I made this Nihari twice now, following the recipie exactly as it says and it turned out amazing. Thank you for detailed step by step information.
G B Really glade to hear that. Please try my newest recipe on Nihari.
th-cam.com/video/LqRKjhQ4Dfs/w-d-xo.html&lc=z125fl4gwkrkfhwwq04cd5hzqy3dzfqjlns0k
G B If you still did not join our FB group then Please see us & if like then join at facebook.com/groups/DesiFoodLovers/
Wow, looks so good. I love traditional foods. Your way is real professional, because Nehari chefs make it the same way. They put every thing together in the Daigh and close the Mouth of the daigh and cook overnight. Then in the morning they open the degh. Thank you so much.
You have the authentic recipes on this channel. I am really impressed by your passion of cooking
+Asif Ahmed Thank you Asif Bhai, Please see my Updated Nihari recipe
th-cam.com/video/LqRKjhQ4Dfs/w-d-xo.html&lc=z13dv50o5xirj5z1b22asxpqos3xiv1nd
I checked 3 other channels,none of them has Nihari, really you have the actual Nihari. Congrats. Keep it up.
I really appreciate that you found authentic HERE. That's all we do ONLY Authentic. Professional style.
Pulao and Biryani check karain
subhanallah it's very nice
Very good recipe.
I like your cooking
Thank you
but I will surely try out ..this is really vry different ..
kia lajawab receipes hoti hain apki
mashallah aap ki recipes bohat baria hain
amir baloch Bhai, Bohat shukriah.
amir baloch Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
sharing. facebook.com/groups/DesiFoodLovers/
Looks so delicious . I will try it soon. Way of explaining is excellent . Thank you brother.
Thank you so much for encouraging comments.
nazani80 Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
sharing. facebook.com/groups/DesiFoodLovers/
Mahmood kia baat haa ,,, wah wah ,,, Shaukat .
+shaq bhatti
Shaukat Yeh Link Check karo Yeh 2 din pehlay daala hay.
th-cam.com/video/JxSO0tuRd7A/w-d-xo.html&lc=z12nybmqesiqypv5t04cc3y4dvq5v3w5qyk0k
Abhi to dekh raha hu sir... comment u once i try it... but thanks for u r genuine talk.
osm brother
+Rajinder Maan Thank you so much brother.
assalamo alikum BHai sahab.shukriya.i'm cooking right now.i really like your recepies.
Asad Bhai, Follow this if you did not start.
RECIPE "NAHARI" RESTAURANT STYLE
MAIN INGREDIENTS:
Beef Bong (Shank): 1 Kg (2.5Lbs)
Beef Bones (Nali); 1 Kg (2.5Lbs)
Adrak (Ginger) Paste: 3tbsp
Lehsan (Garlic) Paste: 3tbsp
Oil: 3 Cups
Aataa (Wheat Floor):1 Cup (1/2 Cup with water in the beginning and 1/2 cup dissolved in water one hour before Finalization)
Dhanyaa (Coriander) Powder: 1tbsp
Namak (Salt) 3tbsp (To your taste)
Laal Mirch (Red chili) Powder: 3 tbsp (to taste)
Kashmiri Mirch: 3tbsp
½ Tbsp Haldi (Turmeric) Powder
Citric Acid Powder: 1/4 tbsp. (No TATRI)
Jaiphal Javitri: ½ tbsp each
Main Nahari Masaleh: (Nahari Spices)
Note: Main Nihari masaleh can be used in two ways, first is Whole in Potli only and Potli with whole spices will be discarded after cooking,
Second method for main Nihari Masalah is use them fine ground and this method is PREFERRED and always use professionally. In both cases quantity of spices are different. See below.
SO FOR GROUND, GATHER ALL WHOLE SPICES IN A COFFEE GRINDER AND GROUND THEM VERY FINE (FOR BEST AND PROFESSIONAL NAHARI RESULTS)
Pipli (Long Pepper) 6 Stick (For Potli) or 4 Stick for ground
Ajwain 2 tbsp (for potli) or 1 tbsp ground
Aniseed Flower: 4 (for potli) or 2 for ground
Sonth (Dried Ginger): 2 piece of 1.5" (for potli) or 1 Tbsp ground
Dhanyaa (Coriander) seed: 2 tbsp for potli only, No ground
Kali Mirch (Black Pepper): 2 tbsp (for potli) or 1 tbsp ground
Zeera (Cumin seed): 2 Tbsp (for Potli) or 1 tbsp ground
Kala Zeera: 1tbsp Either poli or ground
Saunf (Fennel seed): 5 Tbsp (for Potli) or 2 Tbsp ground
Badi Elaichi (Cardamom) 6 pcs (for potli) or 3 for ground
Choti Elaich (Green Cardamom) 16 pcs (for potli) or 8 for ground
Loang (Cloves); 20 (for potli) or 10 for ground
Darchini (Cinnamon): 4 stick of 2' (for potli) or 2 sticks for ground
Tez Patta (Bay Leaves) 4 for potli only
SO FOR GROUND, GATHER ALL WHOLE SPICES IN A COFFEE GRINDER AND GROUND THEM VERY FINE (FOR BEST AND PROFESSIONAL NAHARI RESULTS)
Note: Quantity in Table spoon is LEVELED
COOKING:
In a big cooking pot, add beef and bones. If meat is not too fatty or you are using Goat or lamb meet than add 3 cups of oil, Adrak and garlic paste. 1/2 cup Attaa properly dissolved in one cup of water, add it to the content in the pot. Add dhanyaa powder, salt, laal mirch, Kashmiri mirch or paprika, haldi powder, and jiphal and javitri to the content.
Now the main Nahari spices, (Pipli, Aniseed Flower, Dry Ginger, Dhanyaa seed, Kali Mirch, Zaara, Black Zeera, Saunf, Badi Ilaichi, green Ilaichi, Laong(Cloves), Darchini and Tez Patta.) Try to grind them very fine like powder,
If you cannot, then grind them as much you can and put them ia Potli(Cotton Spice Bag) and close the mouth of the bag and put the potli in the content of the pot. Now Mix the content in the pot very well and add 8 glass of water. Heat until boil, When it boils, cover it with the lid tightly, reduce the fire to 1/4 of the dial of flame setting. cook it for 5 hours. After 2 hours add citric acid. (No Tatri) If you cannot find real Citric Acid then Add 6 Tbsp of real Lime Juice from Lime, not from Concentrate. Cover the lid and Cook on low flame for remaining 2 to 3 hours, depending upon the quality of the meat. When Niharais 400% tendered, then, Remove the lid and add the remaining 1/2 cup Attaa dissolved with water to the pot and cook for 45 minutes more. Remove the lid, check the consistency of Nahari Curry, also check the salt as desired, if it is too watery then cook on high flame to bring it on Ideal Nahari Consistency. Now Cook again on low flame for 15 more minutes with lid on. Oil should come on the surface as saw in the video. Dish it Out. Garnish the plate of Nahari with Cilantro (Hara Dhanya), Hari Mirch, Lemon and Ginger finely sliced.
Asad Desai Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
sharing. facebook.com/groups/DesiFoodLovers/
Thank you for watching. Masaleh ki Miqdar (Quantity of spices and other contents) are in the video from 14:13 to 14:26, also the full detail under description when you click "Show More"
No doubt you are a really good chef and your recipes 100% authentic.i am a chef myself and been cooking for last 20 years 😀
Thank you so much, Please see my two new recipes on NIHARI just uploaded. Very informative.
Zbardast sir bhot umda tariqa se ap ne explain kia.
Thank you, next recipes will be explained the same way.
WOW ! My wife followed your recipe for Nehari. The results were fantastic and the Nehari simply superb ! I am a finicky eater and will only eat food that I truly like. This has, thanks to you, my friend ,become one of my favorite dishes. Thanks for the great recipe.
I hope that we can get more recipes in the near future.
Loved the recipe and minute details. Was looking for a genuine one and can say this is the best one i found. Will try this soon! thanks again
Thank you so much good luck to your cooking. Please also see my current recipe on NIHARI MASALA will help you a lot
th-cam.com/video/hFTCIWhxm6M/w-d-xo.html
really i have no words for thanks about this recipe u taught us so well how to cook nihari thanks
asad haq Asad Saheb, thank you for liking the recipe. I just made a week ago a modified recipe on Javed Nihari. click the link below. You will love it. th-cam.com/video/LqRKjhQ4Dfs/w-d-xo.html. Please Join us on Facebook and share your cooking recipes pictures with many other Food Lovers on this group facebook.com/groups/DesiFoodLovers/
You are a very good chef..
ap achy chef ho thnx
Thank you so much.
Dear friend, thanks for interest in my cooking videos. My next three recipes are "Biryani Masaleh Waali" Qorma (Korma) Deg Style" and Kunna Goasht Chinoti Style" Please give me some time for the authentic recipes.
اسلام علیکم بھائی جان آپ کا نمبر چاہیے ہمیں آپ سے بات کرنی ہے
Jazak'Allah for this wonderful authentic Nihari recipe :)
S Billy JZK to you too. Please check. In a few hours I am gonna upload the Latest Nihari recipe. This one is more easy and most accurate after a year research. "Nihari || Jawed Nihari Style"
.
S Billy Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
I like your way of explanation of cooking. Keep it up
Nice explianations
i l,v that chef so nice so easily and mindbelowing i h,v no words to say u........
love u....
Thank you so much Dost.
shaheryar sajid Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
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Thank you very much for this authentic recipe!!
On the entire youtube I was searching Nehari recipe, I mean Nehari, not gosht ka salin. Itne bade bade chef jo bade bade TV program karte hain. Lekin koi bhi sachchi Nehari recipe nahin de saka. Yeh pehli martabah koi itni sahi recipe mili hai. aap ho koun aur kahan se layay ho. Yeh ingredients to khaas kar Pipli to main kabhi nahi suni. Ab main pipli ki khoj main hoon. Baki sare to masala mil gaye. Allah aap ko apni amaan main rakhe. Amin.
Thank you so much for your precious analysis. I agree with you. That's why I researched a lot about NAHARI, almost 5 months then presented to share with all food lovers. Please check specially Qorma and Mughlai Zafrani biryani. And when you make Nahari please let me know.
naheed hasan Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
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Wah Wah ji Kiya baat hai. Main ne pakayee, bilkul Karachi ke nehari restaurants ki Nehari ka maza aa gayaa. Itni achchi recipe pesh karne par bahut shkria.
Thank you for great comments. Aap ko pasand aayi, mehnat wasool ho gai.
Pulao and Biryani check karain
Waoooò wawoòoooooooòoo
thank you for explaining in such detail, makes it a lot easier to follow:))
Thank you for encouraging comments.
belle fareeda Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
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belle fareeda If you still did not join our FB group, then Please see us & if like Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
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Thank you for video, I like this resepe,and I make it soon,Thanks
Great explanation. Thanks for this restaurant secret recipe.
wah wah wah . dil khush kar dittaa jay..
Banawaaan gey kaddi insha Allah
Bohat bohat shukriah.
OceanBreeze Please join our Food Lovers Group on Face Book. This group is all for
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I made this dish and its no doubt one of the best dish i have ever made..yummy
I am very glad Jawad, that best results came out. Thank you so much
Thank you so much, I appreciate it, you are very kind. Yes quantity of spices make a lot of difference specially when a Tablespoon translates almost 3 teaspoons. I think we both are food lovers and very passionate about it. I am going to give this a shot and I am sure its very delicious. I really praise your hard work for details. Thanks.
You are 100% right, A delicious Food is the biggest Entertainment of the world.
Sanjay Mitra If you still did not join our FB group, then Please see us & if like Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
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So delicious yar...mmm
hi tried niharika at home with ur recipe nice taste dint knew that always onion paste is not required
Right now I don't have, but soon in near future. If any recipe and procedure you are looking for, ask in comments, hope I will help you.
Dear friend a new recipe "Paya Restaurant Style Guaranteed" is here. I hope you will definitely enjoy.
I made this and we liked it a lot. Thanks a lot but more for the way you explained. Will wait for next. Tomorrow will make seekh kabab In Sha Allah.
Thank you so much for the great comments. Kabab, if you follow the recipe and procedure, you will see the tastiest chicken kabab ever.
Dear Aman, thank you so much for your great comments. No doubt "Noorani Ki Nihari" in Delhi is one of the best Nihari in the world.
My next three recipes are "Biryani Masaleh Waali" Qorma (Korma) Deg Style" and Kunna Goasht Chinoti Style" Please give me some time for the authentic recipes.
sir where u add citric acid in this neharie because in recipe card it showing what is the use and how to use it ?
ماشاءاللّه ۔۔۔۔ہم لکھنؤ بھارت سے ہیں ۔۔۔۔i am from india.
Jazak Allah
dear brother,
thanks a lot for this complete nihari recipe. please keep your great work up. thanks.
Thank you so much. Yes I will.
excellent very well done keep it up
Dear friends, check my other video, Garam Masala (Hot Spices) Basic
Link is th-cam.com/video/XuCA6ylGEr8/w-d-xo.html
thankyou for breaking this down, I am sick of recipes calling for those "instant masala mixes". This truly is the old style cooking
Thank you so much. Traditional recipe is traditional recipe. There is no comparison of instant masala mixes with actual traditional recipe. I am 100% agree with you.
BanglaNana If you still did not join our FB group, then Please see us & if like Join us on Facebook. upload the pictures of your creations here. facebook.com/groups/DesiFoodLovers/
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Thank you so much for uploading this video! I have made it today and I can say with certainty that I havent had such a delicious Nihari ever since I came to US. Adding flour at the beginning and making your own masala made a huge difference. There's no comparison of this one from Shan or any other ready made spices available out there. Thanks again.
Thank you so much for all your appreciation and courage. Please check PAYA and other authentic recipes also on my channel.
farrukh abbaso Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
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shukriya sir Allah aapko mahfooz rakhe ....you are the perfect chef
very nice. thanks you somuc
Brother, you are a dedicated person. I appreciate your sincere efforts and Yummmmmy recipes. It looks real traditional.
Thank you so much
i cook this is fantastic pury ghar me khusboo ho gi i cook 8 hours slow flam
Khooshi hooyee ke aap ne banayee
I made this nihari today and it turned out good. not exactly how the restaurant one's are because I think its mostly due to the balance of spices. Definitely better than the Shan packet ones :)
thank you so much for this. Next I am gona try the Javed nihari. know that restaurant since 1980 and still love it whenever I visit pk.
Modernsufi hellow
thank you so much sir for your lovely receipe and u always brieg us the real story abt tje spices and all.... i always rely on you for authenticity ofany receipe...in next weeks to come i will try rogan josh and nihari with mutton for sure and give u the feedback....i love mughlai dishes and if its original ,then nothing like it....u r the torchbearer....i always follow u....nd i love urdu also......so sweet language it is......thnx sir....frm a humble fan of urs....
Wow sir so amezing recipe
بہت شکریہ آپ کا۔ میری امی نے فرمائش کر کے آپ کی نہاری کی ریسیپی سنی۔❤
Izzat Afzaaee ka bohat bohat shukriah. Apni waldah ko mera salam kahiyay gaa. JZK
Wow, what a recipe! Made it today and it turned out awesome! Thank you for sharing the recipe!
Thank you so much.
Muhammad Ali Please join our Food Lovers Group on Face Book. This group is all for
share the recipes. Just visit first and see how members are
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💠💦💠💦💠💦💠💦💠💦💠
ZABARDAST NIHARI WAAAH JEE WAAAH.
💠💦💠💦💠💦💠💦💠💦💠
Sir i have fond of Nihari i tried the recipe of another chef but was not enjoyed too much. you made it perfect which i have enjoyed and now i am trying again your recipe at this Eid Thanks a lot
Thank you for liking my first recipe. Now I have modified tastiest NIHARI recipe in the world try this on EID
th-cam.com/video/LqRKjhQ4Dfs/w-d-xo.html&lc=z13uyb3w2rjaclxyq04cefzwlsnswtdijq00k
I have always been a diehard Nihari fan but Riyadh main authentic Nihari milna almost impossible hay.Cant thank you enough for this recipe.I never thought I could cook such a delicious Nihari at home. Keep uploading recipes please...
Sahar Agha Thank you so much SAHAR AGHA. Really glad to hear that you made it. For NIHARI lovers, I have good news. JAVED NAHARI is coming within a week.One of the best and most delicious Nahari of the world.
Delhi-UP-Karachi-Khaane I shall be waiting bhai......
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yummy I love it :)
Bhut Alla
Shukriah.
Muhammad Noman khan Please join our Food Lovers Group on Face Book. This group is all for
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Sir, sub se pehle itni achchi explaination per aap ko bahut mubarak ho. itni aala recipe kahin nahin dekhi, Waqayee jawab nahin. Aur bhi achchi recipe laayen.
Zarreen Ji aapke purkhuloos comments ka bahut shikria.
Bhai Masha Allha very good.
Thank you for a great explanation. Will try it out.
Thank you so much for great comments, I am very glad you liked my recipe and practically made it. Thank you again that results of my recipe came out fantastic. Very soon "Paya Degh Style" and then Qorma Mughlai" coming soon.
We had a birthday party at home. We made your recipe and you cannot believe Nihari was the most favorite dish in the party and gone in minutes. Thanks man for your recipe
Thank you.
Pulao and Biryani check karain
I will
This is best explained recipe ever, its sounds and looks perfect. Im definitely going to try but before tht I hav to find all the spices..
Thank you so much. Before to make Nihari, understand the difference of using Nihari Spices in POTLI and Nihari Spices ground directly to Nihari Curry. For best results Make all Nihari Spices very fine listed in the Description above. And cook Nihari with them.
Irum Khan Please join our Food Lovers Group on Face Book. This group is all for
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very nice food.. im from malaysia..
+Fyrosesaif Yusoff Thank you brother.
Bhai sahab aap ne reply kiya mujhe be had khushi hoi hai Allah taala aap ko salamat rakhe Aameen aour aap isi tarah humain mazaidaar recipes batatay rehain. JazakAllah
+Sabiha Jilani Aap ki Tamam Duaaon ka bohat bohat shukriah. Allah aap ko Jaza de aur apni amaan main rakhkhay. Ameen.
This is the best nehari I have ever tasted or cooked in London! Thank you so much for explaining in details it's much appreciated ..you totally rock Bhai ..looking forward to more recipes from you in the future. Thanks you and god bless
Thank you so much for all your praise and courage. Please also check my other recipes specially PAYA, Qorma, Pulao and 3 kinds of Biryanies.
Arfan Khan Please join our Food Lovers Group on Face Book. This group is all for
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Aoa....boht hi zabardast nihari bani mene try ki
salam, i cooked paya after watching your video ... everyone in my office wanted to kiss my hand after eating that .... God bless you my friend .. you are doing great great job ...
Abbas Kazmi . Thank you so much. Mehnat bar aayee.
Delhi-UP-Karachi-Khaane I am going to make nihari this weekend ... i hope will get the same appreciation ... you work very hard to make video and the most importantly the honesty to tell actual recopies is what i appreciate the most ... stay blessed ...
Abbas Kazmi .To make Nihari use the Fine ground spices method. Do not use Potli method. Selection of Meet is very important. for best results use BEEF (Bong meet only) 6" pieces + Nali Bones with GOODA. You must to have PIPLI. Check it below.
Note: When you mix Aataa second time mixed with water, just make sure to stir about 5 minutes on high flame to dissolve in curry ptoperly, otherwise Nihari curry will mess up. Do not destroy Meat during stirring.
INGREDIENTS:Beef Bong (Shank): 1 Kg (2.5Lbs)
Beef Bones (Nali); 1 Kg (2.5Lbs)
Adrak (Ginger) Paste: 3tbsp
Lehsan (Garlic) Paste: 3tbsp
Banaspati Ghee or Oil: 3 Cups
Aataa (Wheat Floor):1 Cup (1/2 Cup with water in the beginning and 1/2 cup dissolved in water one hour before Finalization)
Dhanyaa (Coriander) Powder: 1tbsp
Namak (Salt) 3tbsp (To your taste)
Laal Mirch (Red chili) Powder: 3 tbsp (to taste
Kashmiri Mirch: 3tbsp½ Tbsp
Citric Acid Powder: 1/4 tbsp. (No TATRI)
Jaiphal & Javitri: ½ tbsp each
Main Nahari Masaleh: (Nahari Spices)
Best method for main Nihari Masalah is use them fine ground and this method is PREFERRED and always use professionally.
SO FOR GROUND, GATHER ALL WHOLE SPICES IN A COFFEE GRINDER AND GROUND THEM VERY FINE (FOR BEST AND PROFESSIONAL NAHARI RESULTS)
Pipli (Long Pepper) 6 Stick for ground
Ajwain: 1 tbsp ground
Star Annis: 4 ground
Sonth (Dried Ginger): 2 Tbsp ground
Kali Mirch (Black Pepper): 1 tbsp ground
Zeera (Cumin seed): 1 tbsp ground
Kala Zeera: 1tbsp ground
Saunf (Fennel seed): 2 Tbsp ground
Badi Elaichi (Cardamom) : 3 for ground
Choti Elaich (Green Cardamom): 8 for ground
Loang (Cloves); 10 for ground
Darchini (Cinnamon): 2 sticks for ground
SO FOR GROUND, GATHER ALL WHOLE SPICES IN A COFFEE GRINDER AND GROUND THEM VERY FINE (FOR BEST AND PROFESSIONAL NAHARI RESULTS)Note: Quantity in Table spoon is LEVELED
COOKING:
In a big cooking pot, add beef and bones. If meat is not too fatty or you are using Goat or lamb meet then add 3 cups of oil, Adrak and garlic paste. 1/2 cup Attaa properly dissolved in one cup of water, add it to the content in the pot. Add dhanyaa powder, salt, laal mirch, Kashmiri mirch or paprika, and jiphal and javitri to the content.
Now the main Nahari spices, (Pipli, Aniseed Flower, Dry Ginger, Dhanyaa seed, Kali Mirch, Zaara, Black Zeera, Saunf, Badi Ilaichi, green Ilaichi, Laong(Cloves), Darchini and Tez Patta.) Try to grind them very fine like powder.
Now Mix the content in the pot very well and add 8 glass of water. Heat until boil, When it boils, cover it with the lid tightly, reduce the fire to 1/4 of the dial of flame setting. cook it for 5 hours. After 2 hours add citric acid. (No Tatri) If you cannot find real Citric Acid then Add 6 Tbsp of real Lime Juice from Lime, not from Concentrate.
Cover the lid and Cook on low flame for remaining 2 to 3 hours, depending upon the quality of the meat. When Niharais 400% tendered, then, Remove the lid and add the remaining 1/2 cup Attaa dissolved with water to the pot and stir for 5 minutes on high flame (Do not destroy the meat) and cook for 45 more minutes on 1/3 flame. Remove the lid, check the consistency of Nahari Curry, also check the salt as desired, if it is too watery then cook on high flame to bring it on Ideal Nahari Consistency. Now Cook again on low flame for 15 more minutes with lid on. Oil should come on the surface as saw in the video.
Sprinkle Basic Garam Masalah. Dish it Out. Garnish the plate of Nahari with Cilantro (Hara Dhanya), Hari Mirch, Lemon and Ginger finely sliced. And Enjoy.
Delhi-UP-Karachi-Khaane i could not find pippli.. i ordered it online and they will deliver tomorrow... but i need to cook it today and take that office tomorrow... lets how it taste without pippli .. anyways thanks for your detailed recipe
Abbas Kazmi Pipli is for special AROMA of Nihari.