Nihari

This is very special Pakisthani delicacy.   I have a funny incident to share with you about " Nihari".  Before my kids were born, I used to work in a place where a pakisthani  girl was my colleague.  During the lunch time, she used to warm up her food in the Microwave, and the entire room used to be filled with delicious aromas.  Out of my curiosity, I asked her what is the food, and the recipe for it?.  She gladly shared her  " Nihari "recipe.  The next day I tried the recipe, My hub and I enjoyed the food. Soon after, we got a call from the doctor's office saying that , My pregnancy reports are positive. I said to my hub,  If I am getting a boy, I will name him Nihar, and if it is a girl, then it will be Niharika.....Just a joke.

I used the slow cooker for this recipe.  I switch it ON, in the night, before I go to bed and the next day it will be all ready, cooked. All I need to do in the morning, is to season it and add more spices.  Lamb shanks or lamb chops or  beef, cut in big chunks,  would  be great for this recipe.

 First INGREDIENTS: 


Lamb shank/  lamb chops  or Beef cut in Big pieces.

Onion (medium) 1 sliced finely

Green chilles 8-9

Ginger-Garlic paste 3Tbsp

Red chilli powder 2Tsp

Turmeric Powder 1/4Th Tsp

Mint leaves 1/2 bunch

Cilantro/Coriander leaves 1 bunch

Salt to taste

Second  INGREDIENTS:

Onion 1medium sliced finely

Ginger-Garlic paste 1Tbsp

Green chilles 6-8

Red chilli powder 1Tspn(add more if u want it spicy)

Turmeric powder 1/4th Tsp

Garam Masala powder1 Tsp

Wheat flour 2 handfuls  ( this forms the thickness in the gravy.

Potli ka masala(1 packet) or nihari or paya masala 1pack

Fresh ginger pieces(1"inch)

Mint leaves 1/2 bunch

Cilantro/Coriander leaves 1 bunch

Salt to taste

Oil for cooking

METHOD
Step 1:

Slow cook your meat along with first ingredients with enough water add potli ka masala and cook  till tender and the soup is condensed .  No oil is needed at this point.  You can also use pressure cooker if you don't have the availability of Slow cooker.


Step 2:
Now heat about 4-5Tbsp of oil in a big vessel.

Add the sliced onions , green chilles.When the onions turn golden brown in colour add the ginger-garlic paste along with fresh sliced ginger pieces.

Also add red chilli powder,turmeric powder,salt,garam masala.

Now add wheat flour and fry well till it gets properly roasted.Make sure you don't burn the spices.

Now add the cooked meat along with the gravy. Also add nihari masala/paya masala, if u dint add your potli ka masala in the step 1.

Add enough water to make thick gravy.

 Garnish with coriander and Julianned  ginger.
Serve hot with  Roti, parathas, Kulcha or naan.

Tips:  POTLI KA MASALA This is a very important masala used in hyderabadi cuisine.  It is used for its fragrance and aroma in biryanis and various meat curries . The ingredients are tied in a muslin cloth and then dropped in the curries, or boiling water, to bring those aromas to the food.   You can buy this from any Indian or pakisthani stores.    Here, in this recipe, you have an option of using either potli ka masala, or Nihari masala, or you can also use paya masala, the taste is going almost the same.   The mixture has the following ingredients in it, just for your info.


Ingredients

35 gms Bay leaf (tej patta)

200 gms coriander seeds (dhania)

35 gms vetiver roots –dried, (khus)

25 gms sandalwood powder (chandan)

20 gms rode petals (sukhe gulab ke phool)

25 gms black cardamom (kali ilaichi)

30 gms cassia buds (kabab chini)

15 gms cinnamon (dal chini)

30 gms litchen (pathar ka phool)

35 gms galingale (pan ki jadi)

25 gms (gehunwala)

25 gms (kapur kachri)