Friday, 9 September 2016


Nihari (Urdu: نهاری‎) is a delicious, slow cooked meat curry made of Lamb or Beef (and sometimes even Chicken) along with bone marrow and garnished to taste. 

The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار‎‎) which means "day" as it was typically served after sunrise Fajr prayers.

Nihari involves the slow cooking of meat with the stock in large vessels, sealed with dough. Since the meat is cooked overnight over slow fire, these vessels are called shab deg or overnight vessels. Nihari can be made of mutton or chicken, but it tastes best when cooked with beef shanks.

Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers. That's why, it is said "Nihari is to winter what Haleem is to Ramzan." Winter is the best time to enjoy a hot plate of Nihari.

Nihari with Naan


Lamb leg - 1 Kg (4-6 large portions)

Bones (Knuckles and marrow) - 1 Kg (optional)
Onion - 2 medium (sliced)
Flour - 1/2 cup
Cooking Oil - 1 cup
Shan Nihari Mix - 1/2 packet
Ginger Garlic paste - 2 table spoon


  1. Add oil (or mix of oil and ghee) in a wok(Karahi) 
  2. Add Meat and ginger garlic paste, fry until oil separates
  3. Add Shan Nihari Mix, fry for another 3-4 minutes
  4. Add 18 cup water and bring to boil
  5. Cover and cook on low heat for 4 hours
  6. Dissolve flour in 1 cup of water
  7. Gradually add flour mixture to gravy, stir, and mix (add more flour mix if needed)
  8. Bring to boil and cook for another 15 minutes
  9. Heat oil in a pan and add onion, fry until golden brown, then add to Nihari
  10. Cover and simmer for 10 minutes
  11. Garnish with green chilies, ginger, and lemon

Wednesday, 7 September 2016

Roasted Chicken

Dahi (without water) - 1KG
Black Pepper - 1 tea spoon
Chilli Powder - 1 tea spoon
Ginger Garlic - 2 table spoon
Red Colour - 1/4 tea spoon
Mustard Oil - 150 ml
Methi Powder - 1 tea spoon
Yellow Colour

Tangri Kebab

Marinade same as Afghani, may add colour to marinade

Stuffing for 4 pieces -
Egg - 1
Chicken Keema - 100 gram
Black Pepper
Green Chilli - small pieces

Lightly fry above ingredients like a bujia
Cut chicken leg from center and fill the stuffing

Tuesday, 6 September 2016

Afghani Chicken


(Quantity approximately for 3 chicken to make 1 KG Paste)


Ginger Garlic - 1 tablespoon
Black Pepper - 1 teaspoon
White Vinegar - 3 tablespoon
Salt (to taste)


Magaz - 150 gram
Kaaju - 100 gram
Khaskhas - 50 gram
Khoya - 70 gram
Cream - 50 gram
Milk - 1/2 cup
Methi - 1 tablespoon
White / Black Pepper - 1 teaspoon
Salt (to taste)

Apply marinade to chicken and leave overnight
Mix ingredients of paste in a mixer.
Apply 30 minutes before barbecue

Chicken Kalimirch

Chicken - 1 KG (18 pieces)
Ginger Garlic - 2 table spoon (finely chopped)
Onion - 2 medium (finely chopped)
Butter - 4 table spoon
Salt - 1 and 1/2 teaspoon
Black Pepper - 2 teaspoon
Kasoori Methi - 2 and 1/2 table spoon
Milk - 1 cup
Yogurt - 1 cup
Cream - 1 and 1/2 table spoon
Garam Masala - 1/2 tea spoon
Khoya - 3 tablespoon
Green Coriander - 4 table spoon (finely chopped)
Lemon - 1 table spoon
Sugar - 1/8 table spoon


  1. Add oil to a wok(Karahi) and add ginger garlic.
  2. Add onion.
  3. Add butter.
  4. Fry till onions are brown.
  5. Add Chicken and fry.
  6. Add salt, black pepper and 2 tablespoon kasoori methi (rub between palms).
  7. Add milk, yogurt and cream.
  8. Cover and cook on medium heat.
  9. When done add garam masala, khoya, 1/2 spoon kasoori methi and 2 table spoon green coriander.
  10. Cook for another 5 minutes.
  11. Add lemon, sugar and 2 table spoon green coriander.

  • For an alternate style, use chicken cut into 4
  • Boil in 1/2 cup yogurt, 2 cup water, 1 table spoon black pepper and salt
  • Prepare gravy as above without Chicken and Kasoori Methi, add black pepper and salt to taste
  • Add Chicken when gravy is done 
  • Add Kasoori Methi at the end