Winter Nihari Special

This recipe is referenced by my uncle who has 40 years ezperian of cooking in abnroad. He won many medals and certificates.. He is a superob cook :)

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• 1/2 Kg. Beef-ask for nihari meat (shank)
• 1½ tsp. Salt
• ½ tsp. red chili (Lal Mirch) powder
• ½ tsp. kashmiri chili (Lal Mirch) powder
• ¼ tsp. turmeric (Haldi) powder
• 1 tbs. Coriander (Dhaniya) powder
• 1½ cup Oil
• 3 tbs. white flour (maida)
• 1 tsp Ginger (Adrak) paste
• ½ tsp. Garlic (Lehsan) paste

For garnishing
• 1 to 1 ½ inch Ginger (Adrak)- Julian
• 2 tbs. chopped Coriander (Dhaniya) leaves
• 3 to 4 green chilies-chopped
• 2 Lemon (slIced)

Special Nihari spIces
• 2 tbs. fennel (Saunf)
• ½ tsp black pepper (Kali Mirch)
• ½ tsp. Cumin seeds (Zeera)
• 2 green Cardamom (Chhoti Ilaichi) seeds
• 10 Cloves (Laung)
• 2 black Cardamom (Bari Ilaichi)
• 1 stick of Cinnamon (Dalchini)
• 1 bay leaf (Tezpatta)
• ¼ tsp. Nutmeg (Jaiphal) and mace (Javitri)
• 2 tbs. Coriander (Dhaniya) seeds
• 1 stick (Piplee)
• 1 Aniseed flower (Badian)

How to make Winter Nihari Special


1. Put ½ cup oil in a pot. Add meat and fry it a little.
2. Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.
3. Dissolve maida in 1 cup of water, add this to the meat and bring to boil.
4. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
5. Add 5-6 glasses of water cover and leave to tenderize on very low flame.
6. When meat has softened, remove the bundle of spices and cook the curry to desired consistency

Posted By: Amna Karamat, lahore

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Reviews & Comments (1)

Is winter nihari special suitable to have in the month of March ? Because my mom says that some pakistani recipes should be eaten in certain season seeing the whether. You must be food experts and you can better tell me.

Mar 12, 2017 Bano sukkar

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