Authentic Pakistani Nihari Recipe - Slow-Cooked Beef Stew

H.1: Recipe: Pakistani Nihari.

Pakistani recipe Nihari

Discover the rich and flavorful Pakistani Nihari recipe, a slow-cooked beef stew that's perfect for special occasions and family gatherings.

H.2: Ingredients:

• Beef Shank: 1 kg, cut into large pieces
• Onions: 2 large, finely sliced
• Ginger-Garlic Paste: 2 tablespoons
• Nihari Masala: 4 tablespoons (store-bought or homemade)
• Wheat Flour: 4 tablespoons, dissolved in water
• Ghee or Oil: 1/2 cup
• Salt: To taste
• Water: 6-8 cups
• Fresh Ginger: 2 inches, julienned (for garnish)
• Fresh Coriander: 1/2 cup, chopped (for garnish)
• Lemon: 1, cut into wedges (for garnish)
• Green Chilies: 4-5, chopped (for garnish)

H.3: Instructions:

1. Heat Ghee or Oil: In a large, heavy-bottomed pot, heat the ghee or oil over medium flame. Add the finely sliced onions and sauté until golden brown.
2. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for a few minutes until the raw smell disappears.
3. Add Beef: Add the beef shank pieces and cook until they are browned on all sides.
4. Add Nihari Masala: Sprinkle the nihari masala over the beef and mix well. Cook for another 5-7 minutes.
5. Add Water: Pour in the water, cover the pot, and let it simmer on low heat for 4-5 hours, or until the beef is tender and the flavors have melded together.
6. Thicken the Gravy: Gradually add the wheat flour dissolved in water to the pot, stirring continuously to avoid lumps. Cook for another 20-30 minutes until the gravy thickens to your desired consistency.
7. Garnish and Serve: Garnish with julienned ginger, chopped coriander, green chilies, and lemon wedges. Serve hot with naan or steamed rice.

MY Name: Waheed Shahzad

From : Pakistan, Punjab. Okara

How to cook Pakistani Chicken Biryani at home | Pakistani Chicken Biryani Recipe <|> Chicken Biryani Recipe .

H.1: Pakistani Chicken Biryani Recipe:

Chicken Biryani

H.2: Introductions".

Pakistani Chicken Biryani is a mouth-watering and aromatic dish that is a staple in Pakistani cuisine. This traditional biryani recipe combines fragrant basmati rice with tender marinated chicken, infused with a blend of spices and herbs. Whether you're cooking for a special occasion or just craving a delicious meal, this easy chicken biryani recipe will surely impress your family and friends.

---

H.3: Ingredients:

For the Chicken Marinade:

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• 2 tablespoons lemon juice

For the Rice:

• 3 cups basmati rice
• 4-5 cloves
• 4-5 green cardamoms
• 2-3 bay leaves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• Salt to taste

For the Biryani:

• 3 large onions, thinly sliced
• 3 tomatoes, chopped
• 2-3 green chilies, slit
• 1 cup fresh coriander leaves, chopped
• 1 cup fresh mint leaves, chopped
• 1 cup cooking oil or ghee
• 1/2 cup milk
• A few strands of saffron (optional)
• 1 teaspoon kewra water (optional)

---

H.4: Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, combine chicken, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and lemon juice. Mix well and marinate for at least 2 hours, preferably overnight for better flavor.

Step 2: Cook the Rice

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, bring water to a boil. Add cloves, cardamoms, bay leaves, cinnamon stick, cumin seeds, and salt. Add the soaked rice and cook until the rice is 70-80% cooked. Drain the rice and set aside.

Step 3: Prepare the Biryani

1. Heat oil or ghee in a large pot. Add the sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnishing.
2. Add the marinated chicken to the pot with the remaining fried onions and cook until the chicken is browned and cooked through.
3. Add chopped tomatoes, green chilies, coriander leaves, and mint leaves. Cook until the tomatoes are soft and the oil starts to separate.
4. In a small bowl, warm the milk and add the saffron strands to it (if using).

Step 4: Layer the Biryani

1. In the same pot with the cooked chicken, spread half of the partially cooked rice over the chicken layer.
2. Drizzle half of the saffron milk and kewra water (if using) over the rice.
3. Add the remaining rice as the top layer. Drizzle the rest of the saffron milk and kewra water over the rice.
4. Sprinkle the reserved fried onions on top.

Step 5: Dum Cooking

1. Cover the pot tightly with a lid or aluminum foil to seal the steam. Cook on low heat (dum) for 20-25 minutes, allowing the flavors to meld together.

Step 6: Serve

1. Once the biryani is cooked, gently fluff the rice with a fork. Serve hot with raita (yogurt sauce) and salad.

My Name: Waheed Shahzad

From : Pakistan, Punjab, Okara

Pakistani Chicken Karahi | Chicken Karahi Recipe

H.1: Pakistani Recipe: Chicken Karahi

Pakistani Recipe Chicken Karahi

H.2: Ingredients:

• Chicken: 1 kg (cut into pieces)
• Tomatoes: 4 large (chopped)
• Onions: 2 medium (finely sliced)
• Green chilies: 4-6 (sliced)
• Ginger-garlic paste: 2 tablespoons
• Fresh coriander: 1 bunch (chopped)
• Cumin seeds: 1 teaspoon
• Red chili powder: 1 teaspoon
• Turmeric powder: 1/2 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala powder: 1 teaspoon
• Black pepper powder: 1/2 teaspoon
• Salt: to taste
• Oil: 1/2 cup
• Lemon juice: 2 tablespoons

H.3: Instructions:

1. Preparation:

   • Start by washing the chicken pieces thoroughly and set them aside.
   • Finely slice the onions, chop the tomatoes, and slice the green chilies. Also, chop the fresh coriander leaves.

2. Cooking:

   • Heat the oil in a large karahi or deep pan over medium heat.
   • Add cumin seeds and let them splutter for a few seconds.
   • Add the sliced onions and sauté until they turn golden brown.
   • Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
   • Add the chopped tomatoes, green chilies, and salt. Cook until the tomatoes become soft and oil starts to separate from the masala.

3. Adding Spices:

   • Add red chili powder, turmeric powder, coriander powder, and black pepper powder. Mix well.
   • Add the chicken pieces and stir to coat them evenly with the masala. Cook on high heat for 5-7 minutes until the chicken changes color and is slightly browned.

4. Simmering:

   • Reduce the heat to low, cover the karahi, and let the chicken cook in its own juices for 20-25 minutes. Stir occasionally to prevent sticking.
   • Once the chicken is tender and cooked through, increase the heat and cook until the oil separates again, and the gravy thickens.

5. Final Touch:

   • Add garam masala powder and mix well.
   • Sprinkle chopped fresh coriander and lemon juice over the chicken karahi. Give it a final stir.

6. Serving:

• Serve hot with naan, roti, or steamed rice. 
• My Name : Waheed Shahzad
• From : Pakistan, Punjab, Okara