Nihari mai.n besan dalna to waqai zulm hai! Chapli kawab mai.n bhi besan ki bajaye agar makai ka ata dala jaye tou behtar hai!

Aur meray khayal say haldi dalna ya na dalna khanay mai.n barabar hai, unless you make Tahiri in which the extensive use makes some taste richer.

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Scout,

My Nihari recipe comes from my Punjabi mother.
So, there is Haldi and Besan in it.

I will call my grandmother in Lahore, and ask her about her Delhi recipe of Nihari.

and No, it wasnt a typo.

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nb,

alu bukharay

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scout, what are dried plums?

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don't want to contradict mommy but i wouldn't use imlee ashtray

u can make biryani without prunes

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Ok great, i will try it with ginger.

Oh haaN one more thing. I remember my mother once mentioned that if you do not have dried plums, you can use imli in a biryani. What do you say?

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ashtray,

with 2 lbs beef, i usually put 1/2 cup atta mixed with 2 cups water and add it after gosht has galofied, and cook for one hour afterwards halki aanch par

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ash,

i'm sure his recipe is delicious, but amuman nihari main haldi aur besan nahi parta


i'd say if u don't have saundh use regular ginger

and yeah, if u want to cook tough meats like nihari ka gosht, it would be wise to get a pressure cooker, although it's perfectly fine to do it the hard way, it'll just take you four hours longer and stink up your house more

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oh btw, i do not have saunTh, is it OK to leave that out altogether ya i should use regular ginger?

I do not have a pressure cooker. is it essential? i do my cooking the hard way, maybe i should buy a cooker.

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scout, one has to put some kind of a flour in nihari to thicken it towards the end, shore sanib made it clear that most people put aata (as I have seen) but shoresahib likes to use besan, which I think is not a bad idea and i may try it myself. Infact I bought some gosht for the nihari just to try out shore sahib's recipe. I have only tried nihari once a few years back and ended up putting too much aata, so much so that it tasted like kacha aata :(

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