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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nihari Delhi style Recipe

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This recipe for Nihari Delhi style is from The Tareq Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meat with bones - 3.5 lbs
Coriander powder - 1 tbl
Haldi/turmeric - 1 tsp.
Mirchi/Cayenne pepper - 3 tsp.
Salt - 3.5 tsp.
Ginger and garlic paste - 4 tsp.
Flour - .5 cup
Yogurt whipped - .5 cup
Oil - 1 - 1.5 cup
Onion - 1 large sliced

Nihari spices to be ground together -
nutmeg - 1/2 tsp
mace - 1/2 tsp
cloves - 6
black cardamom - 2
green cardamom - 3
star anise - 1
black peppercorn - 3/4 tsp
cumin seeds - 1 tbl.
Ginger powder - 1 tsp.
fennel seeds - 1 tsp.
cinnamon stick - 1"
Directions:
Directions:
Heat 1 cup of oil and fry out the onions till brown, then add the meat and g&g paste and saute for 30 seconds

Now add all the ground masala's and all spiced and saute for 5 min.

Whip the yogurt with 1 cup of water and add to the pot, then add 3 more cups of water and cook for 1.5 hours.

Mix flour with water and make it a smooth watery paste and add to the pot and mix quickly, now cook for another hour.

Done when tender and check spices
Number Of Servings:
Number Of Servings:
8

 

 

 

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