Worlds best taste Nihari recipe. Homemade Nihari which taste better than any Restaurant. Old Delhi style Nihari.
Hello everyone, I am Sumaira, Today I will show you how to make very tasty Restaurant style Nihari at home. It is one of most popular Indian dish that you will come across almost every Indian and Pakistani restaurant menu anywhere in the world.
The word “Nihar” originated from the Arabic word, “Nahar” which means “morning”. It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their morning prayers. Nihari was developed in Old Delhi, India, during the reign of the Mughal Empire.
When classically prepared, Nihari used to take approximately 6-8 hours just to stew, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result in less time. I used pressure cooker and the Nihari was ready in one hour. So, let’s start make this recipe which is part of most Indian cuisine and Pakistani cuisine restaurants in the word. #Flavourofdesifood #Nihari #indianfood
I used beef, but you can use mutton or chicken meat.
Try this recipe at home and let me know with comments.

Watch my other video on YouTube
Homemade Nihari Masala
https://youtu.be/aRL69y7GQGY

How to make Best Chicken Karahi
https://youtu.be/pdfCh0UOHas

Mooli Wala Paratha
https://youtu.be/u5Y3rSw2BdA

Tasty Butter Chicken Recipe
https://youtu.be/fuGjaEQmIC0

Nihari Ingredients:
1. Shank Beef 1 1/2 KG
2. Oil 1 Cup
3. All-purpose flour 3 Tbs
4. Tomatoes 2 (Grinded)
5. Nihari Masala 4 Tbs (See my Homemade Nihari masala recipe link above)
6. Onion 1 (Grinded)
7. Salt 1 Tsp
8. Ginger 2 Tsp
9. Yogurt 1 Cup
10. Fennel Seeds (Sonf) 1 tsp
11. Garlic 1 Tsp

Garnish Ingredients:
1. Fry Onion 1
2. Green Coriander As per your taste
3. Chopped Ginger As per your taste
4. Lemon 1

Directions:
1. Add ¾ cup of oil in the pan and heat it.
2. Add Fennel seeds (Sonf) and stir it.
3. Add meat, bones and fry it for 5 minutes.
4. Add garlic paste, ginger paste, tomatoes, onion and cook it for 10 minutes.
5. Add salt, nihari masala, mix it and cook it for 5 to 10 minutes.
6. Add yogurt and cook another 10 minutes.
7. Add 4 cup of water, close the pressure cooker and cook it for 30 minutes. Open the pressure cooker and check if the meat is tender. If not, cook another 5 to 10 minutes under pressure.
8. Remove all the bones. Mix flour with water in a bowl and add it in the Nihari. Remove oil from the nihari before adding the flour. Cook it on low heat for 5 minutes. (Add this oil back before tarka)
9. Add the remaining oil in a separate pan and heat it. Add cumin seeds, Fennel seeds, curry leaves and cook it till seeds become light brown. Add this tarka in the nihari and mix it.
10. Dish out and garnish it.
Very yummy nihari is ready. Served with fresh Naan.

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