Has anybody got the perfect receipe for Delhi Nihari?
Re: Delhi Nihari
Whats the difference between that and normal nihari?
BTW, so you are now in London? Have you stocked up on Sainsbury's hummous???
Re: Delhi Nihari
Actually the delhi nihar is the best nihari which is cooked by resturants like Javiad, Sabri and Zahid in Karachi. I am looking for that receipe. Shan masala nihari packet (others too) does not give that real taste.
Yes I am having those delicious houmous here. And now they are in many varieties. Some days ago I was watching BBC and there was some american singer on it who was a fan of Sainbury's Houmous!
Re: Delhi Nihari
^ Wow, there are more people out there who think the same? LOL. The stuff must be good!
Some days ago we had some other hummous with our lunch and husband said it's not better than sainsbury's, I remembered you and told him there is a karachi man on GS who tried to recreate the recipe but failed. He will be happy to know that you have been able to get hold of it again!
Well, I don't know how it compares to your Delhi nihari, but I made up some nihari masala myself by copying the ingredients from the Shan packet when it ran out and added some black and green elaichi's too. It tasted REALLY good, BETTER than shan.
Try it yourself, just copy everything from the shan packet and put it in a grinder. Quantities wise, the MAIN 2 ingredients to add (most quantity) are Saunf and Kalonji. You can get garlic powder and dried onions from the supermarket. Then add smaller amounts of the other stuff in the packet, you can leave out the ingredients that are listed as numbers. Add some black and green elaichi's to the grinder too. Lots of paprika too.
Smell it, taste it, if its not to your liking, add some more stuff until it smells good.
Re: Delhi Nihari
And also, someone on GS wrote earlier about bhoonaing the maida before you make a paste from it. I tried it and IT WORKS REALLY WELL.
So you just stir the plain flour in a pan until it changes colour (gets a bit darker) then make paste when cooled.
Re: Delhi Nihari
I wish i could cook nihari… it tastes so good…:hinna:…
Re: Delhi Nihari
^ U can, easily, with shan masala! If I make it at home, I will send u some... or may be u live too far away.
Re: Delhi Nihari
Mostar95,
Check out this link below. It discusses the history of nihari and mentions the famous nihari shops you listed in your above posts. AND also contains a recipe for Nihari. After clicking the link, you’ll have to scroll down to the Nihari secion.
Re: Delhi Nihari
I've heard so much good stuff about chef zakir, I came across his nahari recipe and I tried it. And well... it kinda sucked :S
I wouldn't underrate my cooking skills, so dunno what I did wrong. But he basically advised to simply cook the nahari goshti (it was a recipe primarily for chicken nahari) in salt, red chilli powder and to add this little cheese-cloth pouch with a tbsp or so of sonth (dried whole ginger) and saunf (aniseed). I just have this little stainless steel ball so I put the sonth n saunf in that. And well, it totally sucked :S
Dunno what I did wrong. I had to eventually give a healthy sprinkling of shaan's nahari masala to bring out the flavor.
Could also be cuz I don't really like chicken nahari,. but I had to do with chicken since I didn't have no veal on me..
Re: Delhi Nihari
Nehari
Ingredients:
• 1/2 kg Meat
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste
Spice mix:
• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing
Method:
• Take a heavy based pot and heat oil.
• Fry the meat a little.
• Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
• Pour a little water.
• Mix flour in half cup of water.
• Add this mixture to the meat and boil it.
• Grind all the spice mix until powdery fine.
• Add this to the meat.
• Add 3-4 cups of water cover and leave it to tenderize over very low heat.
• It will take about 5 - 6 hours for chicken and more if using beef.
• Fry some onion slices in oil until golden brown.
• Garnish the Nihari with it.
• Fresh coriander, ginger and green chilies can also be used for garnishing.
Re: Delhi Nihari
- By Chef Gulzar:
Re: Delhi Nihari
Well I think this is the most close recipe of nihari. As my sisters also cook this way and it comes almost 95% equal to those finest niharies of Karachi - esp Jawaid Nihari in Dastgir.
I am going to cook it today.
Re: Delhi Nihari
Well I cooked it and it was a 90% percent match!
Re: Delhi Nihari
Wow, that IS good. I'm gonna try it next time then too.
I've heard so much good stuff about chef zakir, I came across his nahari recipe and I tried it. And well... it kinda sucked :S
I wouldn't underrate my cooking skills, so dunno what I did wrong. But he basically advised to simply cook the nahari goshti (it was a recipe primarily for chicken nahari) in salt, red chilli powder and to add this little cheese-cloth pouch with a tbsp or so of sonth (dried whole ginger) and saunf (aniseed). I just have this little stainless steel ball so I put the sonth n saunf in that. And well, it totally sucked :S Dunno what I did wrong. I had to eventually give a healthy sprinkling of shaan's nahari masala to bring out the flavor.
Could also be cuz I don't really like chicken nahari,. but I had to do with chicken since I didn't have no veal on me..
my mother made nihari of chicken using chef zakir recipe and believe me it was AWESOME...i couldn't believe that only two ingredients and such a delicious nihari...
Wow, that IS good. I'm gonna try it next time then too.
Well I preferred my sisters' recipe.
That is
Meat 700 grams large (mutton)
Bones 300 grams (nalies)
Suanf 2 tablespoon
Zeera 1 tablespoon
I raosted them and then ground finely
Red chilli powder 2 tablespoon
Garam masala 1 tablespoon (should not include corriander)
Aroma masala (mace, nutmet, green cardemom and zeera - all finely ground) 1/2 teaspoon
I fried 2 large onion in oil and then separate it and blendered it with 250 grams of yougurt and ground saunf and zeera powder.
Then i put 2 tablespoon of ginger/garlic paste in the oild, stir fry it little and then i added all the meat and bones, and throughly mix it the paste and then the red chilli poweder, garam masala and armoa masala. After that i mixed the yougurt and onion paste gradually allowing the stuff to bhonify.
And then i put enough water to cover the meat and let it cook on slow heat for 4 hours and after that I added 4 tablespoon of corn flour cook it for another half an hour on minimum flames.
Re: Delhi Nihari
^ OK, I will try that today but will cook in pressure cooker bcos I don't have 4 hours to keep checking it. Do you think it will b ok in a pressure cooker?