Nihari Tips Please

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1

Is there anything I can add to my Shan Nihari mssala for better flavoring? I find the taste slightly flat every time with the Shan masala. What do you guys think and do?

2

Re: Nihari Tips Please

I grind some fennel seeds, cloves, cardamoms, chili flakes and cinnamon and add that in when Nihari is 80 percent cooked. If spices cook too long they turn all dark color and lose aroma. I cook my Nihari on slow in the oven.

3

Re: Nihari Tips Please

For nihari, do you HAVE to use "nihari" meat from halal store?

Is there any other kind of red meat you can use?

4

Re: Nihari Tips Please

It tastes best with Shank meat because of the texture of fibers but you can use any meat. I have had chicken Nihari also and tastes quite good. some supermarkets and lots of Chinese stores sell the shank meat also.

5

Re: Nihari Tips Please

Broth

Ginger

6

Re: Nihari Tips Please

Here is a recipe someone gave me, and her nihari is seriously the yummiest i've ever had (besides a reataurant in chicago which is famous for it), i've never made it on my own but i have her recipe to make one day. It's very simple.

Boil meat with garlic, ginger, onion, until cooked
mix 1cup flour with water, paste... add
add nihari masala (shan, laziza etc)
cook until everything has blended together, and done!

I know the ingredient quantities are a bit vague, because it depends how many you are cooking for. Use your best judgement

7

Re: Nihari Tips Please

Make your own Nihari Masala and store it. It always turns our better than shan/national. I use the recipe from Fauzia's Kitchen Fun for my Nihari

8

Re: Nihari Tips Please

Brown your meat first, add your ginger garlic paste and spices when the meat is browned and cook it for 30 secs. My mom uses the Shan Nihari masala, but also adds fresh ginger powder, saunf powder, some spice called 'pipli', star anise, cloves and peppercorns as well. She also adds some red chilli powder to up the heat... we like a good spicy nihari. Then add the water and cook slowly for hours and hours.

9

Re: Nihari Tips Please

And of course roasted besan and flour mixed with water to thicken... but that's later.