PERFECT DEGI NIHARI (NAHARI)
Description :
Dear friends presenting PERFECT DEGI NIHARI (NAHARI), Lucknow, Dilli Karachi style. Copyright protected
RECIPE CARD: For Bong meat: 1.5 kg
Nali Bones: 1.5 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 150 gm
Oil/Ghee: 1 to 2 Cups
Ginger Paste: 1.5 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 3 Liters
Whole Spices to be fine grinned
PIPLI: 4
KABAB CHINI: 6
JYFAL: 1/4 BALL
JAVETRI: 4 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 2
BLACK PEPPER: 1 Tsp
CLOVES: 7
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CINNAMON: 1 of 2″
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 2 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 2 Tbsp
GARLIC POWDER: 1.5 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
==========================================
RECIPE CARD: For Bong meat: 5 kg
Nali Bones: 5 kg
Wheat Flour: 1.5 measuring Cup
Dried fat 500 gm
Oil/Ghee: 5 cups Cups
Ginger Paste: 6 Tbsp
Garlic Paste: 5 Tbsp
At the end Nahari Curry should be 9 to 10 Liters
Whole Spices to be fine grinned
PIPLI: 16
KABAB CHINI: 24
JYFAL: 1 BALL
JAVETRI: 16 Flacks
AJWAIN: 1 Tsp
BADIAN: 8
BLACK PEPPER: 4 Tsp
CLOVES: 28
WHITE CUMIN: 2 Tbsp
BLACK CUMIN: 1.5 Tsp
FENNEL SEEDS: 12 Tbsp
BLACK CARDAMOM: 6
GREEN CARDAMOM: 20
CINNAMON: 3 of 2″
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 9 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 9
GROUND SPICES:
SALT: 8 Tbsp Or To Taste
RED CHILI POWDER: 6 Tbsp
KASHMIRI CHILI POWDER: 7 Tbsp
DRIED GINGER POWDER: 8 Tbsp
GARLIC POWDER: 4 Tbsp
HALDI (TURMERIC) POWDER: 1.5 Tbsp
===========================================
FOR 1 Kg Meat and 1 Kg Bones
RECIPE CARD: For Bong meat: 1 kg
Nali Bones: 1 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 100 gm
Oil/Ghee: 1.5 Cups
Ginger Paste: 1 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 2. Liters
Whole Spices to be fine grinned
PIPLI: 3
KABAB CHINI: 4
JYFAL: 1/4 BALL
JAVETRI: 3 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 1.5
BLACK PEPPER: 12
CLOVES: 5
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/4 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 1
GREEN CARDAMOM: 4
CINNAMON: 1 of 1.5″
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 1.5 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 1.5 Tbsp
GARLIC POWDER: 1 Tbsp
HALDI (TURMERIC) POWDER: 1/3 Tbsp
===================================================
RECIPE CARD: For Bong meat: 3 kg
Nali Bones: 3 kg
Wheat Flour: 1 measuring Cup
Dried fat 300 gm
Oil/Ghee: 3 Cups
Ginger Paste: 3 Tbsp
Garlic Paste: 2 tbsp
At the end Nahari Curry should be 5 to 6 Liters
Whole Spices to be fine grinned
PIPLI: 8
KABAB CHINI: 10
JYFAL: 1/2 BALL
JAVETRI: 8 Flacks
AJWAIN: 1/2 Tsp
BADIAN: 3
BLACK PEPPER: 3 tsp
CLOVES: 15
WHITE CUMIN: 1 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 8Tbsp
BLACK CARDAMOM: 4
GREEN CARDAMOM: 10
CINNAMON: 2 of 2″
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 6 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 6
GROUND SPICES:
SALT: 4 Tbsp Or To Taste
RED CHILI POWDER: 3 Tbsp
KASHMIRI CHILI POWDER: 4 Tbsp
DRIED GINGER POWDER: 3 Tbsp
GARLIC POWDER: 2 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
Rated 4.78
| Date Published | 2020-02-15 22:33:47Z |
| Likes | 1013 |
| Views | 58849 |
| Duration | 0:29:32 |
Aap karachi main sadar ki Zahid Nihari banaana sikhaa dein.. zahid nihari best hai.. woh sikhayein
Assalamu alekum Bhai aap ki resipe kam aati hai lekin zabardast hoti hai jazak allah
Waah
Fat kon sy part ka use kryn????
Kabab Chini in Nihari? Never heard of this before.. even u have not used kabab chini ever in your Nihari recipes earlier?
Dear Babar bhai, what a perfect introduction of NIHARI or NAHARI ? You have lot of knowledge about Urdu also. Superb.
Wheat flour is raw mix or lightly roasted on pan?
Super duper bhai roz recioe dala kary
bhout Alaa.Jnab.
Lagta ha abi b ap jaisa log maoujood hain jo Haqeeqi Urdu sa Raghbat rakhta hain bhout khushi hui.
Sir ap to hamari urdu speaking community k best embassador han
Bahtreen recipe ha sir itni umda tareeqa ha k bus
Please subscribe our channel and click on bell icon
https://www.youtube.com/channel/UCWHOvt12ZMmE4Tc39YjD-Rg
Wow amazing Nihari
RECIPE CARDS FOR, 1 KG, 1.5 KG, 3 KG AND 5 KG ARE AS BELOW
RECIPE CARD: For Bong meat: 1.5 kg
Nali Bones: 1.5 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 150 gm
Oil/Ghee: 1 to 2 Cups
Ginger Paste: 1.5 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 3 Liters
Whole Spices to be fine grinned
PIPLI: 4
KABAB CHINI: 6
JYFAL: 1/4 BALL
JAVETRI: 4 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 2
BLACK PEPPER: 1 Tsp
CLOVES: 7
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CINNAMON: 1 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 2 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 2 Tbsp
GARLIC POWDER: 1.5 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
==========================================
RECIPE CARD: For Bong meat: 5 kg
Nali Bones: 5 kg
Wheat Flour: 1.5 measuring Cup
Dried fat 500 gm
Oil/Ghee: 5 cups Cups
Ginger Paste: 6 Tbsp
Garlic Paste: 5 Tbsp
At the end Nahari Curry should be 9 to 10 Liters
Whole Spices to be fine grinned
PIPLI: 16
KABAB CHINI: 24
JYFAL: 1 BALL
JAVETRI: 16 Flacks
AJWAIN: 1 Tsp
BADIAN: 8
BLACK PEPPER: 4 Tsp
CLOVES: 28
WHITE CUMIN: 2 Tbsp
BLACK CUMIN: 1.5 Tsp
FENNEL SEEDS: 12 Tbsp
BLACK CARDAMOM: 6
GREEN CARDAMOM: 20
CINNAMON: 3 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 9 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 9
GROUND SPICES:
SALT: 8 Tbsp Or To Taste
RED CHILI POWDER: 6 Tbsp
KASHMIRI CHILI POWDER: 7 Tbsp
DRIED GINGER POWDER: 8 Tbsp
GARLIC POWDER: 4 Tbsp
HALDI (TURMERIC) POWDER: 1.5 Tbsp
===========================================
FOR 1 Kg Meat and 1 Kg Bones
RECIPE CARD: For Bong meat: 1 kg
Nali Bones: 1 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 100 gm
Oil/Ghee: 1.5 Cups
Ginger Paste: 1 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 2. Liters
Whole Spices to be fine grinned
PIPLI: 3
KABAB CHINI: 4
JYFAL: 1/4 BALL
JAVETRI: 3 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 1.5
BLACK PEPPER: 12
CLOVES: 5
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/4 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 1
GREEN CARDAMOM: 4
CINNAMON: 1 of 1.5"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 1.5 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 1.5 Tbsp
GARLIC POWDER: 1 Tbsp
HALDI (TURMERIC) POWDER: 1/3 Tbsp
===================================================
RECIPE CARD: For Bong meat: 3 kg
Nali Bones: 3 kg
Wheat Flour: 1 measuring Cup
Dried fat 300 gm
Oil/Ghee: 3 Cups
Ginger Paste: 3 Tbsp
Garlic Paste: 2 tbsp
At the end Nahari Curry should be 5 to 6 Liters
Whole Spices to be fine grinned
PIPLI: 8
KABAB CHINI: 10
JYFAL: 1/2 BALL
JAVETRI: 8 Flacks
AJWAIN: 1/2 Tsp
BADIAN: 3
BLACK PEPPER: 3 tsp
CLOVES: 15
WHITE CUMIN: 1 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 8Tbsp
BLACK CARDAMOM: 4
GREEN CARDAMOM: 10
CINNAMON: 2 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 6 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 6
GROUND SPICES:
SALT: 4 Tbsp Or To Taste
RED CHILI POWDER: 3 Tbsp
KASHMIRI CHILI POWDER: 4 Tbsp
DRIED GINGER POWDER: 3 Tbsp
GARLIC POWDER: 2 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
Salam Alykum
Doing good job MashaAllah
Bhai pls btaye k 1 klo me ktni quantity lene he masale ki
Last line me meri samugh ni a rahaa he
Pls zaroor reply krn
Thanks
Bong matlab
Assalamualaikum Bhai bhut umda recipe h, zrur try krungi, ek baat puchna thi kya sukhe masale m ginger-garlic power dalna zaruri h
1.5 KILO Mein Red Chilli Powder 2Tablespoon ,Dried Ginger Powder 2 And Garlic Powder 1.5 table spoon will be Too Much When We Are using GINGER Paste And GARLIC Paste also With Same Qauntity In Cooking With GHEE???
MASALAY Sub Confusing Hein — OOPER recipe Mein Masalay 1.5 Kilo Bong ka Hein — AUR Pakatay Waqt 5 Kilo Ka Masalay Hein.Agar 1.5 Kay OOPER Masalay Diyay Gaye Hein ,TOU 1.5 Kilo Kay Liye ZIYADA NAHIN???
Nice sir
I have learnt how to cook by watching your videos. I first started after I had finished school. To this day you are the only person I follow to make anything. I call you “my cook” thankyou. Always appreciate your videos. As always will try this new nahari as well
بہت اعلیٰ بھائی،
کراچی میں اسلم روڈ کی ادریس نہاری یاد کرا دی
Best
Salam Babar Sahib
Bahot aala recipe hai…kuch ACHAR(pickle) ki recipes bhi share karain….