Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a distinctive dish, Murg Nihari. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Murg Nihari Recipe. Murg Nihari is very easy and super quick to prepare and has the same spices and condiments as the traditional Nihari. Tips: Caramelize the onion used for garnish well else they will taste sweet.
You can have Murg Nihari using 26 ingredients and 12 steps. Here is how you cook that.
Ingredients of Murg Nihari
You need 2 tsp of Prepare Nihari Masala: Sauf (Fennel seeds).
Prepare 2-3 of Laung (Cloves).
Take 5-6 of Sabut kali mirch (Black peppercorns).
It’s 1-2 of Pipli (Long pepper).
Prepare 1 of Badiyan ka phool (Star arise).
Take 1 of Badi elaichi (Black cardamom).
You need piece of Jaifal (Nutmeg) just little.
You need ½ tsp of Lal mirch powder (Red chili powder) or to taste.
Take 1 tbs of Dhania powder (Coriander powder).
Prepare 1 tsp of Sonth powder (Dried ginger power).
Prepare 1/2 tsp of Haldee powder (Turmeric powder).
You need 2 tsp of Red Kashmiri chili powder.
Prepare ½ tsp of Namak (Salt)or to taste.
It’s 1/2 tsp of Kala zeera (Black cumin seeds) less than.
It’s 1-2 of Hari elaichi (Green cardamom).
Take of Prepare Nihari:.
Make ready 1/2 Cup of Ghee.
It’s 750 gms of Chicken with bones.
Take 1 tbs of Adrak lehsan paste (Ginger garlic paste).
You need 5-6 Cups of Pani (Water) or as required.
You need 1/4 Cup of Atta (Wheat flour) or maida.
Make ready 1 of Brown fried onion crushed medium sized.
You need 1 Cup of Pani (Water).
It’s of Prepare Tarri (Chili Oil) (optional):.
It’s 1/4 Cup of Ghee.
You need 1 tsp of Kashmiri lal mirch (Kashmiri red chili) powder.
As it is slowly cooked for about three hours, there really isn't much work to do.If you are having a large group over, you can easily double or triple this recipe.I like this recipe for lamb nihari because the sauce has so much delicious flavour but it isn't at all spicy.Nihari is a traditional dish of Muslims of Delhi, Bhopal and Lucknow.
Murg Nihari instructions
Prepare Nihari Masala:
In spice mixer,add fennel seeds,cloves,green cardamom,black peppercorns,long pepper,star anise,black cardamom,black cumin seeds,nutmeg and grind well and take out in a bowl..
Add red chili powder,corianader powder,dried ginger powder,turmeric powder,kashmiri red chili powder,salt and mix well.Nihari masala is ready.
Prepare Nihari:
In pot,add ghee and let it melt,add chicken and mix well until changes color..
Add ginger garlic paste and mix well..
Add prepared nihari masala and brown fried onion crushed and mix well..
Add water,mix well and bring it to boil,cover & cook on low flame for 35-40 minutes..
Dissolve wheat flour/maida in water and mix well..
Gradually add dissolve flour in nihari and mix well continuously..
Cover and cook on low flame 6-8 minutes..
Prepare Tarri (Chili Oil) (optional):.
Prepare Tarri (Chili Oil) (optional): Add oil/ghee, add kashmiri red chili powder and mix well for 2 minutes..
On serving plate,add nihari,tarri (chili oil),ginger, fresh coriander, lemon juice & serve with bread of your choice..
Typically garnished with coriander and ginger julienne to taste, Awadhi Khaas Nihari is served with Roomali roti or butter garlic naan and rice.If you like this recipe, here are more recipes from the same cuisine.Lucknowi Murg Biryani (Awadhi Chicken Biryani) Recipe Lamb nihari can be a real party piece.
In Karachi, Nihari became a roaring success and soon all over Pakistan.Now Nihari is available in Pakistani restaurants around.Nihari Gosht Recipe - About Nihari Gosht Recipe: From the royal kitchens of the Mughals, Nihari Gosht is a traditional Muslim dish that has slowly took over taste buds of people across the borders.Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the Awadhi kitchen of Lucknow.A popular dish in Pakistan and Bangladesh, Nihari is also considered to be the.
