Delhi Nihari - Page 2

RupayHalwa · Jun 15th, 2009, 05:07 PM

Quote:

Originally Posted by Mostar95

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.

Mostar bhai, I made this today and it turned out ok, but I put too much water in to thin it down and it diluted the taste somewhat, so I'm afraid to say that I cheated and added a maggi beef stock cube which transformed it miraculously. End result, good stuff, but to be honest, its easier to make it the shan way, bcos it took a while to grind the 3 different masala combinations, but the good thing is I have them store for next time now.

Husband liked it and has taken some for his friends.

Mostar95 · Jun 17th, 2009, 01:59 AM

Traditionally nihari is cooked overnight and PC may not give the same result.

Next time i will omit aroma masala as Chef Zakir strictly prohibits use of other masala than mirch and suanf.

My search for the 100% match continues!

Mostar95 · Jun 17th, 2009, 02:08 AM

Quote:

Originally Posted by RupayHalwa

but the good thing is I have them store for next time now.

You can use that aroma masala in many dishes like biryani, qorma, paya, etc

CorruptAngel · Jun 17th, 2009, 10:34 AM

Quote:

Originally Posted by Mostar95

Well I preferred my sisters' recipe.

That is

Meat 700 grams large (mutton)
Bones 300 grams (nalies)

.

As far as I know, the original recipe of nihari calls for beef (bong ka gosht) so that may be the reason your nihari isn't tasting like the one you had at restaurants.

Mostar95 · Jun 17th, 2009, 01:27 PM

Quote:

Originally Posted by CorruptAngel

As far as I know, the original recipe of nihari calls for beef (bong ka gosht) so that may be the reason your nihari isn't tasting like the one you had at restaurants.

It may be case. But you know they beef is no halal in this country so I cooked mutton (sheep meat). But still its the masala matter, i think.

Interestingly some of the resturants in Karachi cook camel meat nihari. It is saltish and the diameter of the tissues is larger than the cow ones.

CorruptAngel · Jun 18th, 2009, 10:50 AM

^I'm pretty sure that is the case because beef has a entirely different taste than goat and especially lamb. If you ever get halal beef if your area then do try your sister's recipe with it(mine is similar) it will definitely taste close to what you had in karachi.