Re: Worlds Best Nihari as I cook it…
Yes you are right, I have experimented at different temperatures and 350 F works the best, you also have to seal the pot real good. I Like to add loads of ginger paste during meat browning. I like it where the meat almost falls apart but still stays together. The soup bones with lots of cartilage added gelatin to the sauce and is really good for joints, skin, hair and nails. Just enough water to go an inch above meat.
Re: Worlds Best Nihari as I cook it…
I have never cooked anything in the oven. I will try. Does it really help your joints? mine are giving up:(
Re: Worlds Best Nihari as I cook it…
Excellent recipe Bobby Ace Chef, please clarify what is the spice listed as “dajarin” seems I have never heard the name…Thanks!
Re: Worlds Best Nihari as I cook it…
Nihari meat has a lot of collagen which is what is connective tissues and stuff. I add tendons to my Nihari. To release the Gel or collagen we need moist slow heat. Eat halal Jello on a regular basis also. It is amazing for nails, joints, skin.
Using Collagen for Joint Health - Procharge
I am a scientific cook. I cook even goat meat, pasandas even chicken curry in oven. You can multi task not worrying about burning and it gets even heat. Just do bhoona, add liquid and it goes in the oven.
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Lota so all the pictures have the same granite counter tops as my house and the same stove..Hmmmmm!!
Re: Worlds Best Nihari as I cook it…
Ah Pasanda! I love them - do you cook with kashkash?
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Thank you, I screwed up a bit I mixed up the urdu name for cinnamon, If I had nutmeg and mace, I would have used that also. I really pay a lot of attention to my meats and don’t want to completely over power them with spices. The most important thing in Nihari is the controlled heat and sealing the pot.
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Ahhh!!! yes khashkhash and bhunna ground channa my friend,
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Ginger and garlic is a must for red meat
Boiling softens the meat not toughen
Browning meat at high in batches in oil is too oily and it toughen and seals it thus not much of the broth
6 kg meat is a lot and the pot seems small
That amount is more like for a party or a gathering
Way too much for a typical family and even kids won’t eat that much nor is it normal to have it for 3 times a day
Too oily from the pic
6/10 as i don’t really believe it’s your
Re: Worlds Best Nihari as I cook it…
I am afraid you dont even know the basics of cooking, do you know the different cuts of meat. The difference between boiling, braising, sauteing r
roasting, broiling, searing. What is the reason for browning etc. Shank has a lot of connective tissue and can only be softened by slow moist heat. Nihari is not your regular salan, garlic will mask the fragrance of the aromatic spices. We never use garlic or ginger on steak, so always is not the correct term. Whose Nihari do you think that is?
Match the cut to the cooking method
By its very composition, meat poses a challenge to cooks. The more you cook muscle, the more the proteins will firm up, toughen, and dry out. But the longer you cook connective tissue, the more it softens and becomes edible. To be specific, muscle tends to have the most tender texture between 120° and 160°F. But connective tissue doesn’t even start to soften until it hits 160°F, and it needs to reach 200°F to completely break down. By the time connective tissue is becoming edible, the muscle has completely overcooked.
So the trick to getting good results is deciding at the outset what sort of treatment the beef needs. Is it a mostly tender cut that needs to be cooked only long enough to make it safe to eat and develop good flavor? Or is it a mostly tough cut that needs ample time for connective tissue to break down? Every cut has its own particular needs.
Tender cuts with little connective tissue can take high, dry heat. This creates delicious browning on the outside without overheating the muscle inside. Steaks and other small tender cuts take well to quick cooking methods like grilling, pan searing, and frying. Larger cuts like prime rib are good candidates for roasting. (I like to start in a hot oven—just long enough to brown the surface—and then lower the heat for the remaining cooking time to let the heat slowly diffuse through the meat, until it reaches the temperature and color I want.)
Tougher cuts with lots of connective tissue do best with gentle, moist heat and lots of time. Long-cooking stews and braises are ideal for cuts like beef brisket and short ribs (the braising liquid ensures that the meat’s temperature hovers at about the boiling point). The slow, low-heat cooking allows connective tissue to break down into soft, silky gelatin, which gives the braise or stew a wonderful, rich mouth-feel. Also, as the collagen between the muscle fibers breaks down, the meat takes on a desirable “falling-apart” texture. At this point, the meat is technically overcooked, but the texture doesn’t seem tough or dry because the muscle fibers fall apart easily when chewed, and the dissolved collagen and juices add succulence.
Comments
Re: Worlds Best Nihari as I cook it…
No no, i like ginger as garnish , ln fact i love sprinkling it over spicy dishes. It gives an extra kick to the flavour. You seem to be a person with lots of cooking secrets .
Nihari in above pic looks delicious.
Enjoy.
Re: Worlds Best Nihari as I cook it…
Cooking is my passion, I deal with very stressful real estate transactions and cooking requires focus and distracts me from highly emotional transactions, same reason I am on GS Thank you for liking the pictures.
Re: Worlds Best Nihari as I cook it…
Haye 
Seriously do you really think “yours” is the worlds best nihari?
Khair rehn day
Carry on
Try posting veg receipe la
Re: Worlds Best Nihari as I cook it…
Uff itni mehnat
Re: Worlds Best Nihari as I cook it…
I have been told so by very influential people, commercial stuff cannot beat labor of love, from buying the choicest meats to grinding the freshest ingredients. Desi vegetables are overcooked and carcinogenic turned into goo, my dear fellow poster. I like them to have crunch in them and eat them raw in salads, steamed and or slightly sauteed.
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Easy Peasy, no chopping the onions, no bhoona etc. I threw in the oven and went on my 2hr walk. This why I like oven cooking, you can do other stuff while the food cooks.
Re: Worlds Best Nihari as I cook it…
You are welcome, the word you were looking for is actually very funny sounding at least to me, we call it Dal Chini it is not a dal neither is it from china 
nor is it of the sugar family, may have slight sweet taste though!
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I think we call it dar chini
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There is a problem here - the thing we use in Pakistan is not cinnamon but actually cassia bark.
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Hmm!! I was reading somewhere about different kinds of cinnamon and the Ceylon cinnamon is better.
