Nehari

 

                         

                                 Nehari

What is the difference between Paya and nihari?

Its name was originated from an Urdu word "Nahar" which means "Morning". Hyderabadi Paya Nihari is a type of Broth made with goat meat & paya(trotter). There are many other Broth recipes, but Hyderabadi Paya Nihari has its unique nawabi flavour.

What is chicken nihari?

Nihari is a Pakistani/Indian/Bangladeshi dish, a fiery spicy stew consisting of slow cooked mutton/beef or chicken. The word Nihari originates from the Arabic word 'Nahaar' which means early morning.

Where did nihari originate?

in Subcontinant.

About 50 different varieties of spices are used including the usual garam masala, cumin, cardamom, cloves as well as a special type of sea foam," he said. ThoughNihari can be made of mutton and chicken, Jehangir says that it tastes best when cooked with beef shanks.

Nihari A gift of  Nawabs.

An easiest and simplest version of "NIHARI" for beginners and learners and for those who don't like to see bones in their plates.

INGREDIENTS:

• cooking oil about 1 cup

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• onion 2 small sized chopped

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• meat 1 kg (beef or mutton)

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• nihari masala 2 tbs

• water 6 glasses

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• all-purpose flour 3 tbs

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• ginger 3 inches

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• lemon juice 1 tbs

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• for garnishing

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• cilantro

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• fresh green chili

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• ginger

Nihari is spicy-hot slow-cooked curry made with beef or mutton.

The dish originated in Old Delhi (Jama Masjid and Daryaganj area) in late eighteenth century during the last throws of Mughal empire. The nobles ate Nihari early in the morning and then took a long nap before going to 'Zohar' (afternoon Moslem prayers). Later on, it became popular among labor class as a regular breakfast item.

Nihari is eaten with Khameeri Roti, or Naan.
The dish has a stew like consistency. It is spicy hot with generous amounts of red chili peppers.
The meat is browned in Ghee. The typical curry Masala is made by frying ground onions and spices.The meat, Masala and water are combined, brought to a boil. The pot is covered tight. .

After about one hour, the meat has become very tender, The broth is thickened with toasted flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka) of ginger caramelized in oil is added.The dish is garnished with: Chopped fresh cilantro, , wedges of limes, matchstick cut Ginger, chopped hot fresh chili pepper.

Method:

Let's start it:

Add cooking oil it a pane o medium flame , 2 sammal size chopped oinon ,when they will cooked yntil there color will looked golden take them off is a ptale . W e will use these goled onion's to give color & body to NEHARI.
Use a pane + oilofr the rest of recipe.

1 Kg mutton or beef fry or cook them inoil untill color will change ,Add 2 teb of nehari masala ,Add 6 glasses of water ,Now add goled fred oinon innto it .
Cooked it 45 min's or untill meat is tender .
Add Salt (if needed)

Now you have to take a pane add 3 teb of all purpose flower and(toast flower) to cook the raw taste it will give a Nutty flavour to nehari gravy.
Take a 1 1/2 glas of water it toasted flower , mix it well , ADD this syrup into nehari 's pot.
cook until thichens .

AT this stage you have to take a 3 in ginger pice chopped it fry it in oil and finally add innto Nehari's
gravy .

For garnishing Add some leaves of cilantro. IF you want ot add osme lemon juice into this yummmy gravy you r allowed .

Hurry NEHARI is ready now .Enjoy htis this Nehari whith NAN .RoTI whatever you like.