Nihari Recipe English-Hindi

Nihari is a traditional Pakistani dish that is typically made with beef or mutton, slow-cooked for several hours until the meat is tender and the broth is rich and flavorful. The dish is often served with naan or roti and is a popular breakfast or brunch dish in Pakistan.

Ingredients:

1 kg beef or mutton (neck or shank)

2 cups water

1 cup yogurt

1 onion, finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder

1 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

Salt to taste

2 tbsp oil

1 tbsp ghee

1 tsp garam masala powder

2 tbsp chopped fresh cilantro for garnish

Instructions:

In a large pot, combine the meat, water, yogurt, onion, ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 hours, or until the meat is tender.

Heat the oil and ghee in a separate pan and sauté the onion until golden brown. Add this to the pot with the meat.

Once the meat is cooked, add the garam masala powder and cook for an additional 5-10 minutes.

Remove from heat and let it cool down. Once cooled, remove the bones and fat from the meat and chop it into small pieces.

Return the meat to the pot and cook for an additional 15-20 minutes on medium heat.

Garnish with chopped cilantro and serve with naan or roti.

Nihari is a hearty and comforting dish that is perfect for cold winter days. The slow-cooking process ensures that the meat is incredibly tender and the broth is rich and flavorful. The dish can be made with beef or mutton, and some variations also include the addition of lentils or chickpeas. It is also common to add a few whole spices such as bay leaves, cinnamon sticks, and cardamom pods to the pot for added flavor. Nihari is a popular dish in Pakistan and is often served at special occasions and festivals. It is also a common street food and is sold by vendors in cities and towns throughout Pakistan.

Note: Cooking time can vary depending on the cut of meat you use. It's important to cook it until the meat is tender and falls off the bone. You can also add more or less spices to taste. Adjust the consistency of the broth by adding more water if it is too thick or letting it simmer longer if it is too thin. The dish tastes better the next day so it's advisable to make it the day before and reheat it before serving.

निहारी रेसिपी (Hindi):

सामग्री:

1 किलो बैक्टेरिया (या चिकन)

2 कप दूध

2 कप तेल

2 बड़े प्याज, कटे हुए

4-5 हरी मिर्च, कटे हुए

2 लौंग, कटे हुए

2 चम्मच लाल मिर्च पाउडर

1 चम्मच हल्दी पाउडर

1/2 चम्मच तेज़ पत्ता पाउडर

1 चम्मच धनिया पाउडर

1/2 कप यही

2-3 कप पानी

1 चम्मच नमक

2 टेबल स्पून तेल

कुछ हरा धनिया

कुछ करी पत्ता

2-3 कप दूध

विधि:

एक प्याज़, हरी मिर्च, लौंग, धनिया पत्ते, लाल मिर्च पाउडर, हल्दी पाउडर, तेज़ पत्ता पाउडर, धनिया पाउडर मिलाएँ।

तेल गरम करें और यही मिलाएँ।

बैक्टेरिया या चिकन मिलाएँ और 5-7 मिनट