Nihari Question

Lifestyle Parenting, Household Affairs and Cuisine corner
1

Is it necessary to bhoonify the maida before adding it to the nihari??
Does it make any difference?

2

Re: Nihari Question

i never bhoonify flour, for nihari

3

Re: Nihari Question

Nope, neither do I. I dillute it in cold tapwater and then slowly add it to the masala mixture!

4

Re: Nihari Question

those who do it ,swear by it and say that it does make a difference...I've never done it though...maybe beacuse I've just made nihari twice or maybe thrice in my lifetime...:D

5

Re: Nihari Question

I've never done that and it works quite well.

6

Re: Nihari Question

ppl who do.....when they eat nihari with un bhunafied atta can immediately tell teh diff... unbhoonfied atta has the atta smell to it that still comes after the nihari is cooked...

i always bhoonify my atta (by bhoonify i mean roast in frying pan for 2 mins).... let it cool.. and then add to nihari...

7

Re: Nihari Question

:hmmm: khawa im going to bhoon it this time and see if I notice the difference.

Thankyou :hugz:

8

Re: Nihari Question

I've never done that b4, but i'll try it. Do u mean fry the flour in oil / ghee for 2 mins until brown?

9

Re: Nihari Question

hmmmm,i also have never done that,but would try it next time when i would cook nihari to see what difference would it make....

10

Re: Nihari Question

I dnt think my mum use maida or atta, she uses corn flour instead and she got this recipe from a chef :hmmm:

11

Re: Nihari Question

what exactly is nihari and is it all that its cracked up to be? :hmmm:

How Well do You Know Your Dost?
12

Re: Nihari Question

It is meat with bones cooked slowly for over 6 hours in lots of spices.

Its a winter dish

13

Re: Nihari Question

I bhonofy the atta too...

BTW, I have my own recipe for Nihari:D My hubby doesnt like boned meat at all so I use boneless beef plus I just pressure cook the meat til it's really soft(but not mushy) and then add other masalas and stuff. It turns out very yummy!!

14

I saw some one adding cornflour to the nihari instead of atta...and the consistency and the taste was just perfect...I haven't tried that myself...but I think that's not a bad idea...

15

no.. u roast the atta in a frying pan until u see it turning brown.. dont burn it :)

samosa chaat
16

Re: Nihari Question

OK i'll try it, thanks.

17

Re: Nihari Question

The recipie I have which originally came for a chef uses atta, but not browned in anyway 1st.

18

i always bhunofiy aata and then let it cool and add to cold water...

19

"BHOONIFY" :) lol....I like that!! and this adds a whole new meaning to NIHARI...my fav.dish and the best available at SABRI, Bunder Road, Karachi..... no one on earth can match SABRI....!

20

Re: Nihari Question

arjay please dont remind me of Sabri :(

Another question, do you do tarka to the Nihari??

Timepass- May 2012