Nalli Nihari Recipe

Ingredients:

Nihari is called the national dish of Pakistan because it has a distinct taste of its own, as it is a morning breakfast dish hence its name Nihari which is derived from Nahar. But here it is eaten at any time, morning, afternoon, evening, night. This is a very popular dish that is now available abroad.
Talking about Nihari, it is impossible not to mention Idris Nihari, this Nihari, which has been sold in Karachi for 76 years, is loved by people and they come from far and wide to eat it. So why don't we tell you their secret recipe today so that you can make the same tasty nihari at home?

Composition:

First of all, prepare the dry spices to be added to the nihari
Dry Spice of Nihari:
Fennel 1 tablespoon, 1 bay leaf, 2 large cardamoms, 6 small cardamoms, long 1 teaspoon, 2 cinnamon sticks, 1 tablespoon ground coriander, 1 tablespoon ground black pepper, ½ teaspoon black cumin, 1 teaspoon white cumin, ½ teaspoon Celery, 1 piece of dried ginger, 3 papilis, 1 coriander flower, ½ teaspoon of meat ghee powder, ½ teaspoon of tartar. Put all these things in a grinder and grind them finely.

To make nihari, 1 kg of bong meat and half a kg of tube is to be taken.

Heat 1 cup of oil/ghee in a pan and add ½ tsp of ginger garlic paste and fry it, now add meat tube and half cup of water.

Now add 1 tsp Kashmiri chili, 1 tsp red chili, ½ tsp turmeric, salt to taste, 1 tsp nutmeg jawtri powder and fry well for 7 to 8 minutes. After that, add 6 glasses of water and cook until boiling, then leave the lid on a low flame.

Mix one cup of flour in 1 glass of water and dissolve it so that no lumps remain inside, now remove the oil on top of the nihari with the help of a spoon as much as possible, after that slowly add the flour mixture. Add to the mixture and keep stirring. Then cover the nihari and let it cook on low heat for one and a half hours, when it is cooked, separate the tube.

Now add the extracted ghee to the nihari and cut an onion long thinly and fry it in ghee until golden brown.

Watch the video below for the special spices that are added on top of Idris' Nihari

tip

First of all, prepare the dry spices to be added to the nihari
Dry Spice of Nihari:
Fennel 1 tablespoon, 1 bay leaf, 2 large cardamoms, 6 small cardamoms, long 1 teaspoon, 2 cinnamon sticks, 1 tablespoon ground coriander, 1 tablespoon ground black pepper, ½ teaspoon black cumin, 1 teaspoon white cumin, ½ teaspoon Celery, 1 piece of dried ginger, 3 papilis, 1 coriander flower, ½ teaspoon of meat ghee powder, ½ teaspoon of tartar. Put all these things in a grinder and grind them finely.Mix one cup of flour in 1 glass of water and dissolve it so that no lumps remain inside, now remove the oil on top of the nihari with the help of a spoon as much as possible, after that slowly add the flour mixture. Add to the mixture and keep stirring. Then cover the nihari and let it cook on low heat for one and a half hours, when it is cooked, separate the tube.