Nihari is one dish I have never cooked but would love to but I need a good recipe to give it a go. I am not a beginner cook so am not scared of recipes but please share an authentic recipe if you have one. How should the meat be prepared by the butcher? Which part of the animal? Thanks.
Re: Nihari recipe please
Bong ka gosht( beef shank) is used for nihari. If you want to use shan nihari masala you can add a little bit Jaifal and Javatree.
Re: Nihari recipe please
This is the most authentic recipe of nihari on youtube as the master restaurants keep their recipe a sacred secret!
You can modify it - like replace animal fat with oil
Re: Nihari recipe please
If you are OK with using Mix Masalas, Shan Nihari Masala makes the PERFECT nihari. Just follow the recipe word by word except for 2 exceptions
- If you dont like too spicy, dont use whole pack and leave about couple of table spoon in pack
- You can use less oil than mentioned on the box and it still comes out good
Re: Nihari recipe please
Who uses mix masalas anymore?
Re: Nihari recipe please
Tell that to all desi grocery stores who have at least one aisle dedicated to these masalas, half of which is for Shan masalas. They must be making some money out of it 
Re: Nihari recipe please
Contact Kulsoom Nawaz 
Re: Nihari recipe please
Re: Nihari recipe please
I will be trying this out soon and come back with results.
Re: Nihari recipe please
I have a modification of the Shan masala nihari recipe. Tell the butcher to give you nihari meat . Get bones for nihari too. Boil the meat and bones till tender but not falling apar with some soonth ( dried ginger powder ). Do not throw away the water and remove bones and meat. Heat oil in a pot and fry onions till brown or use the pre browned ones. Add meat and bones, garlic ginger paste, some yogurt ( this is the main ingredient). If using one pound or half kilo meat use a quarter cup of yogurt. Add Shan nihari masala and fry a bit till masala is less watery. Add the water you used to boil nihari and may remove bones now. Brown some flour in a pot on the stove on low heat. Cool the flour ( atta) and mix slowly in water. 2-3 tablespoons of atta in half a cup of water should be ok. Add to the nihari cooking till desired consistency is reached. Heat some oil in a fry pan with a tablespoon of nihari Shan masala, green chillies, brown onions and cilantro ( hara dhania ). Fry a bit ( this is baghar) and pour of the wRm nihari and turn off the stove.
This is a true and tested recipe! People love it whenever I make it!