Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 cinnamon stick
- 4-5 green cardamom pods
- 2-3 black cardamom pods
- 2-3 bay leaves
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 2 tablespoons wheat flour
- 2 tablespoons ghee
- Salt to taste
- Water as required
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Pressure cooker
- Heavy-bottomed pan
Step-by-Step Instructions:
1. In a heavy-bottomed pan, heat ghee and add sliced onions. Fry until golden brown.
2. Add ginger paste, garlic paste, and chicken pieces. Cook until the chicken changes color.
3. In a separate pan, dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, green cardamom pods, black cardamom pods, and bay leaves. Grind them into a fine powder.
4. Add the spice powder to the chicken and mix well.
5. Add turmeric powder, red chili powder, and salt to taste. Mix well.
6. Add enough water to cover the chicken and bring it to a boil.
7. Cover the pan and let it simmer on low heat for 1-2 hours until the chicken is tender.
8. In a separate pan, heat wheat flour and ghee. Cook until the flour turns golden brown.
9. Add the flour mixture to the chicken and mix well.
10. Cook for another 10-15 minutes until the gravy thickens.
11. Garnish with fresh coriander leaves.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 15g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
Variations:
- Add potatoes or carrots for a vegetable variation.
- Use bone-in chicken for a richer flavor.
Tips and Tricks:
- Use a pressure cooker to reduce cooking time.
- Adjust the amount of red chili powder according to your spice preference.
- Let the nihari simmer on low heat for a longer time for a richer flavor.
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve in a deep bowl with naan or rice.
Garnishes:
- Fresh coriander leaves
Pairings:
- Naan or rice
Suggested Side Dishes:
- Raita or salad
Troubleshooting Advice:
- If the gravy is too thin, add more wheat flour and ghee mixture to thicken it.
- If the chicken is not tender, let it simmer for a longer time.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
Food History:
- Nihari is a traditional Pakistani and Indian dish that originated in the Mughal era.
Flavor Profiles:
- Spicy, aromatic, and rich
Serving Suggestions:
- Serve hot with naan or rice.
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Region: Pakistani