Friday, January 30, 2009

Nihari


Hi friends ..im back with a new recipe again..this i learnt my from my mom-in-law,i used to have it with full farmaish with atleast 5 rotis all for my self.Here winter has almost ended n we have had this dish on every weekend.Nihari is a traditional recipe and u will love every bit of it.Its made of goats trotters and is in a soup form.Traditionally in the past or say even now most of the people make it by boiling it on low fire over night ..and the result is awesome u must try this way atleast once.You can also pressure cook the meat.Coming to the recipe u will need a special masala called potli ka masala that is easily available in all indian and pakistani stores..or you can also look for nihari masala or paya masala.Hope u all will love this traditional recipe... INGREDIENTS: STEP 1
  1. Goats legs(paya) 12
  2. Onion (medium) 1 sliced finely
  3. Green chilles 8-9
  4. Ginger-Garlic paste 3Tbspns
  5. Red chilli powder 2Tspns
  6. Turmeric Powder 1/4Th Tspn
  7. Mint leaves 1/2 bunch
  8. Cilantro/Coriander leaves 1 bunch
  9. Salt to taste
STEP 2
  1. Onion 1medium sliced finely
  2. Ginger-Garlic paste 1Tbspn
  3. Green chilles 6-8
  4. Red chilli powder 1Tspn(add more if u want it to be spicy)
  5. Turmeric powder 1/4th Tspn
  6. Garam Masala powder1 Tspn
  7. Wheat flour 2handfuls
  8. Potli ka masala(1 packet) or nihari or paya masala 1pack
  9. Fresh ginger pieces(1"inch)
  10. Mint leaves 1/2 bunch
  11. Cilantro/Coriander leaves 1 bunch
  12. Salt to taste
  13. Oil for cooking
METHOD
  • Pressure cook the paya with step 1 ingredients and enough water for 45 minutes along with potli ka masala till tender(tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
  • Now heat about 4-5Tbspns of oil in a big vessel.
  • Add the sliced onions along with green chilles ,when the onions turn golden brown in colour add the ginger-garlic paste along with fresh ginger pieces.
  • Also add red chilli powder,turmeric powder,salt,garam masala.
  • Now add wheat flour and fry well till it gets properly roasted..all this while cook on low flame or you will burn your maslas.
  • Add the step 1 condensed meat along with its soup.Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
  • Add enough water so that the consistency of the nihari is soupy.
  • Add mint and coriander leaves and boil for some time.
Serve along with hot parathas or nan.

21 comments:

bindiya said...

have never tried nihari, but i am sure must be awesome, how about posting about some kebabs from your kitty?

mona said...

Nihari in winter is wonderful. You made me hungry gal!

n33ma said...

My husband will relish this dish.Good one!

Yasmeen said...

paanch rotiyan mein bhi khaasaktee hoon garam garam Nihari ke saat :)

Nazarina A said...

A nice dish to say goodbye to winter! For us here the snow just keeps on falling!!!

Malar Gandhi said...

Nihari is my fav'...tastes good with dosa or appam too.

Yasmeen said...

please trail back to my blog for a
token of gratitude:)

Zee said...

Anjum I don't know how but you really make complicated dishes appear so simple to make..I never thought of trying Nihari but after reading your recipe I am certain I gotta make it...thanks for the motivation..
Another BIG thanks for dropping by on my blog and asking about me..so kind of you..I was extremely busy with travelling and then guests staying over during the past months hence the blog was left unattended to...rest alls fine Alhamdolillah..
Hope to write a post a soon..Ciao! :)

Suparna said...

hi,
easy recipe shall make it with chicken sometime :) thanks for the recipe

rahin said...

nihari looks delicious

Anonymous said...

Thanks Anjum. I Tried and it turned out very good.

saify said...

I would add some jaifal and jawantri to this and make the consistency a little less soupy. The addition of besan in the bhunao helps with the consistency.

I use only beef w/bones in my nihari. I find that using goat (and paya) gives it a very gamey and strange flavor, but that's a personal preference. You might experiment with beef and see what happens.

mona said...

As-salam-AlaiKum Anjum, hope your roze are going on good inshallah. The new theme of your blog rocks! Waiting for your recipes at your space!

syeda said...

your blog's new look is great,so when are we getting a new recipe, how are ur little ones? Ayaan and....

shaikh said...

hi, this potli ka masala- is not readily available in gujarat. so would you mind to explain briefly how can we make at home if it is possible? pleas. thanks

Anjum said...

i hav never made potli ka masala at home..i suggest u use nahari or paya masala ready made packs of shan..everest ..over here we use shan or mehran.

Dr Bhakti said...

your recipes are awesome !!

Aseem Saxena said...

Dear Anjum,

we are trying to replicate the exact flavour that you have acheived. Will be obliged if you could help us with these queries:

1. When you say packet - how many grams is that? we get two sizes of Shaan Nahari Masala here

2. Can you please tell us the wheat flour in Cups please (1 Cup = 240 ml). My hands are ery big :-(

3. Mint leaves - half bunch - please tell us how much is that in cups - we get mint here in plastic bags ...

4. Your ginger garlic paste - what ratio do you use between ginger and garlic?

5. Coriender leaves - in cups please - we buy tem in pastic bags - more expensive than gold!

6. How much salt would you add to this?

7. Although you say goat legs (paya), I see a lot of meat on the bones - are these lamb shanks?

Kind Regards,

Aseem

Anjum said...

@ aseem- use the 100gms packet of shaan masala and from it use 2-3 tea spoon. Again taste it and increase quantity if u need spicy
My adrak laisan is in 1:1 ratio
Coriander leaves about 3/4 cup
Mint leaves about 3/4 cup after washing
Wheat flour about 1 tea cup
Paya doesn't has much of meat on it , it has skin and small quantity of very tender meat on goats legs and it's called goat Trotters as well.
Hope all these clarifies. Always first cook in small quantityp as it's always trail and error till u master the recipie.
Goodluck

Anonymous said...

hi can you tell me what is wheat flour.. is it maida or the one which we use for normal rotis..atta? err im sorry kind of confused.. and also can we add cashew paste in it?

Anjum said...

Hello , the atta I am referring to is the normal roti atta which me make everyday. I haven't tried using cashew paste before as I think it ll not give the real taste.