Nihari, a Nawaabi (king's) dish, is derived from the Arabic term "Nahar," which means morning. According to legend, it was the Mughal Empire's post-prayer breakfast. This dish was a favourite ...

Heat oil and saute onions till brown. 2. Add ginger-garlic paste, turmeric and coriander powder and saute till fat separates. 3. Add cinnamon, salt, cloves and cardamoms. Stir fry to mix well and add ...

Chicken Nihari is basically a stew dish made from succulent chicken pieces dipped into a spicy and fiery gravy made with a pool of aromatic spices, curd and slow cooked to the perfection. Next step is ...

2. To make the nihari, heat the ghee in a pan, add the whole spices and ginger garlic paste and cook for 5 minutes. 3. Add the brown onion paste, chillies, turmeric and coriander. Cook until the ...

The dishes I craved - most often a slow-cooked beef stew called nihari - required a delicate balance of about 13 spices and ...

Chapli Kabab, NazakatiBoti Kabab, Murgh Rashni Kabab, Noorjahani Paneer Tikka, Subz MotiyaSheek, Rajma Galauti, Nalli Nihari, Murgh Masallam, Nargisi Kofta, Mughlai Gosht Lazeez, Jahangiri Gosht ...

Chef Faizan Ali's family recipe for Purani Dilli Nihari Ingredients for Nihari Masala 7 gms green cardamom 4 gms mace 7 long peppers or pipli 3 gms stone flower or pathar ke phool 4 gms black ...