PERFECT DEGI NIHARI (NAHARI)
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- čas přidán 14. 02. 2020
- Dear friends presenting PERFECT DEGI NIHARI (NAHARI), Lucknow, Dilli Karachi style. Copyright protected
RECIPE CARD: For Bong meat: 1.5 kg
Nali Bones: 1.5 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 150 gm
Oil/Ghee: 1 to 2 Cups
Ginger Paste: 1.5 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 3 Liters
Whole Spices to be fine grinned
PIPLI: 4
KABAB CHINI: 6
JYFAL: 1/4 BALL
JAVETRI: 4 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 2
BLACK PEPPER: 1 Tsp
CLOVES: 7
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CINNAMON: 1 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 2 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 2 Tbsp
GARLIC POWDER: 1.5 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
==========================================
RECIPE CARD: For Bong meat: 5 kg
Nali Bones: 5 kg
Wheat Flour: 1.5 measuring Cup
Dried fat 500 gm
Oil/Ghee: 5 cups Cups
Ginger Paste: 6 Tbsp
Garlic Paste: 5 Tbsp
At the end Nahari Curry should be 9 to 10 Liters
Whole Spices to be fine grinned
PIPLI: 16
KABAB CHINI: 24
JYFAL: 1 BALL
JAVETRI: 16 Flacks
AJWAIN: 1 Tsp
BADIAN: 8
BLACK PEPPER: 4 Tsp
CLOVES: 28
WHITE CUMIN: 2 Tbsp
BLACK CUMIN: 1.5 Tsp
FENNEL SEEDS: 12 Tbsp
BLACK CARDAMOM: 6
GREEN CARDAMOM: 20
CINNAMON: 3 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 9 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 9
GROUND SPICES:
SALT: 8 Tbsp Or To Taste
RED CHILI POWDER: 6 Tbsp
KASHMIRI CHILI POWDER: 7 Tbsp
DRIED GINGER POWDER: 8 Tbsp
GARLIC POWDER: 4 Tbsp
HALDI (TURMERIC) POWDER: 1.5 Tbsp
===========================================
FOR 1 Kg Meat and 1 Kg Bones
RECIPE CARD: For Bong meat: 1 kg
Nali Bones: 1 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 100 gm
Oil/Ghee: 1.5 Cups
Ginger Paste: 1 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 2. Liters
Whole Spices to be fine grinned
PIPLI: 3
KABAB CHINI: 4
JYFAL: 1/4 BALL
JAVETRI: 3 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 1.5
BLACK PEPPER: 12
CLOVES: 5
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/4 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 1
GREEN CARDAMOM: 4
CINNAMON: 1 of 1.5"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 1.5 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 1.5 Tbsp
GARLIC POWDER: 1 Tbsp
HALDI (TURMERIC) POWDER: 1/3 Tbsp
===================================================
RECIPE CARD: For Bong meat: 3 kg
Nali Bones: 3 kg
Wheat Flour: 1 measuring Cup
Dried fat 300 gm
Oil/Ghee: 3 Cups
Ginger Paste: 3 Tbsp
Garlic Paste: 2 tbsp
At the end Nahari Curry should be 5 to 6 Liters
Whole Spices to be fine grinned
PIPLI: 8
KABAB CHINI: 10
JYFAL: 1/2 BALL
JAVETRI: 8 Flacks
AJWAIN: 1/2 Tsp
BADIAN: 3
BLACK PEPPER: 3 tsp
CLOVES: 15
WHITE CUMIN: 1 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 8Tbsp
BLACK CARDAMOM: 4
GREEN CARDAMOM: 10
CINNAMON: 2 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 6 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 6
GROUND SPICES:
SALT: 4 Tbsp Or To Taste
RED CHILI POWDER: 3 Tbsp
KASHMIRI CHILI POWDER: 4 Tbsp
DRIED GINGER POWDER: 3 Tbsp
GARLIC POWDER: 2 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp - Zábava
RECIPE CARDS FOR, 1 KG, 1.5 KG, 3 KG AND 5 KG ARE AS BELOW
RECIPE CARD: For Bong meat: 1.5 kg
Nali Bones: 1.5 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 150 gm
Oil/Ghee: 1 to 2 Cups
Ginger Paste: 1.5 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 3 Liters
Whole Spices to be fine grinned
PIPLI: 4
KABAB CHINI: 6
JYFAL: 1/4 BALL
JAVETRI: 4 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 2
BLACK PEPPER: 1 Tsp
CLOVES: 7
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CINNAMON: 1 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 2 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 2 Tbsp
GARLIC POWDER: 1.5 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
==========================================
RECIPE CARD: For Bong meat: 5 kg
Nali Bones: 5 kg
Wheat Flour: 1.5 measuring Cup
Dried fat 500 gm
Oil/Ghee: 5 cups Cups
Ginger Paste: 6 Tbsp
Garlic Paste: 5 Tbsp
At the end Nahari Curry should be 9 to 10 Liters
Whole Spices to be fine grinned
PIPLI: 16
KABAB CHINI: 24
JYFAL: 1 BALL
JAVETRI: 16 Flacks
AJWAIN: 1 Tsp
BADIAN: 8
BLACK PEPPER: 4 Tsp
CLOVES: 28
WHITE CUMIN: 2 Tbsp
BLACK CUMIN: 1.5 Tsp
FENNEL SEEDS: 12 Tbsp
BLACK CARDAMOM: 6
GREEN CARDAMOM: 20
CINNAMON: 3 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 9 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 9
GROUND SPICES:
SALT: 8 Tbsp Or To Taste
RED CHILI POWDER: 6 Tbsp
KASHMIRI CHILI POWDER: 7 Tbsp
DRIED GINGER POWDER: 8 Tbsp
GARLIC POWDER: 4 Tbsp
HALDI (TURMERIC) POWDER: 1.5 Tbsp
===========================================
FOR 1 Kg Meat and 1 Kg Bones
RECIPE CARD: For Bong meat: 1 kg
Nali Bones: 1 kg
Wheat Flour: 1/2 measuring Cup
Dried fat 100 gm
Oil/Ghee: 1.5 Cups
Ginger Paste: 1 Tbsp
Garlic Paste: 1 tbsp
At the end Nahari Curry should be 2. Liters
Whole Spices to be fine grinned
PIPLI: 3
KABAB CHINI: 4
JYFAL: 1/4 BALL
JAVETRI: 3 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 1.5
BLACK PEPPER: 12
CLOVES: 5
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/4 Tsp
FENNEL SEEDS: 3 Tbsp
BLACK CARDAMOM: 1
GREEN CARDAMOM: 4
CINNAMON: 1 of 1.5"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 1.5 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 1.5 Tbsp
GARLIC POWDER: 1 Tbsp
HALDI (TURMERIC) POWDER: 1/3 Tbsp
===================================================
RECIPE CARD: For Bong meat: 3 kg
Nali Bones: 3 kg
Wheat Flour: 1 measuring Cup
Dried fat 300 gm
Oil/Ghee: 3 Cups
Ginger Paste: 3 Tbsp
Garlic Paste: 2 tbsp
At the end Nahari Curry should be 5 to 6 Liters
Whole Spices to be fine grinned
PIPLI: 8
KABAB CHINI: 10
JYFAL: 1/2 BALL
JAVETRI: 8 Flacks
AJWAIN: 1/2 Tsp
BADIAN: 3
BLACK PEPPER: 3 tsp
CLOVES: 15
WHITE CUMIN: 1 Tbsp
BLACK CUMIN: 1/2 Tsp
FENNEL SEEDS: 8Tbsp
BLACK CARDAMOM: 4
GREEN CARDAMOM: 10
CINNAMON: 2 of 2"
WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 6 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 6
GROUND SPICES:
SALT: 4 Tbsp Or To Taste
RED CHILI POWDER: 3 Tbsp
KASHMIRI CHILI POWDER: 4 Tbsp
DRIED GINGER POWDER: 3 Tbsp
GARLIC POWDER: 2 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
Shukriya 👍
Sir I am going to cook 1 kg lamb nahari tomorrow,In your other nahari video you didn't use KABAB chini..do I copy the 1kg bong meat spice amount for 1kg lamb nahari too??and do I have to have kabab chini??I love watching all your videos.would really appreciate your reply sir
5 kg nihari for how many persons ?
Detailing batati hai, insan ki soch, confidence aur trust on recipe... loved it... shayd hi koi itni shiddat se pyaar karta ho cooking se... Bismillah
Ma Sha Allah very nice and informative 👍
Wah bhai Wah . Bohot hee ummdah
Very nice mashallah very nice mashallah bohot piyari
The best explained and the most comprehensive recipe details I have ever come across .Thank you ,Sir.
Thank you so much for liking the recipe and the Channel.
Sir ap to hamari urdu speaking community k best embassador han
Bohat shukriah.
All your study about Urdu language in Pakistan is really great and amazing. I love to study always and appreciate others from them I learn. Bohat shukriah
Bhut acha
Ambassador ko urdu meen kia kahtay heen??
Right. Aap ko sunna hi acha lagta he.
@Ali Naveed
Ambassador ko urdu mein "Safeer" kahen ge.
I have learnt how to cook by watching your videos. I first started after I had finished school. To this day you are the only person I follow to make anything. I call you “my cook” thankyou. Always appreciate your videos. As always will try this new nahari as well
Thank you so much. Always cook the best & delicious.
Lajawab 👍. And so beautifully explained. Superb.
Thank you so much
زبردست
Good Video
Thank you so much for liking
Hi
Very nice recpi
Wah! All problems resolved! Ab tau bas ' Subha Nahari, Sham Nahari, Roshan tayra Naam Nahari! Bohut shukrya Babar Bhai. Khush rahayn!
Kiya baat hay, bohat aala. Masha Allah
Wahhhhhh
Excelant
I will make this tomorrow! Thank you so much! I love making my own masala mixes!
Best explained
Best explanation so far.. Thank you .. I will try it..!!
hamesha ki tarah laa jwaab
Thank you so much for liking the recipe.
Dear Babar bhai, what a perfect introduction of NIHARI or NAHARI ? You have lot of knowledge about Urdu also. Superb.
Thank you so much for liking the recipe as well as INTRO
💯 ⭐⭐⭐⭐⭐
Authentic
Recepe
VERY nice.
Thank you so much for liking the recipe
Fantastic!!! You have an impressive voice, pronunciation and narrative style. You dealing is comprehensive along with the introductory historic aspects of NAHAARI. 👍
The best nihari in town.
Thank you so much
Looks good and very authenticate
Thank you so much for liking the recipe.
Nice
Exact recipe. Bahot bahot shukriya real recipe batane ke liye.
bohat Bohat shukriah pasand karnay kaa.
So proud of you!Thanks for explaining the words nahar and nahari.
So nice of you
Shaandaar! 👏👏
Thank you so much
Love you sir for teaching very authentic recipes. Anybody can be qualified chef after seeing your videos.😀
So nice of you
@@delhi-up-karachi-khaane1225 welcome sir
At last someone has shared a proper recipe of any dish God bless you I am impressed.
Thank you so much for liking the recipe.
Delhi-UP-Karachi-Khaane آپ کی دیگ دیکھ کر یا ہانڈی کہوں میں سمجھ گیا تھا کے یہ بھائ کوئ پرانے آدمی ہیں اور بات کھری کریں گے یہ قلعی والے برتن تو اب ناپید ہو کے ہیں اور دوسرا ہمارے معاشرے کا ماشکی بھی میں بھی تھوڑا پرانے زمانے کا آدمی ہوں اور پرانے ذیل داروں کا بیٹا ہوں کھانے کا شوقین بھی ہوں اور سمجھتا بھی ہوں
Wow amazing Nihari
Thank you so much
The best cooking channel which shares the real authentic recipes in the most scientific way. Kindly keep the great work up.
Thank you so much for liking the recipe.
Super duper bhai roz recioe dala kary
Thank you so much
Amazing...👌👌👌👌
Thank you so much
bhout Alaa.Jnab.
Lagta ha abi b ap jaisa log maoujood hain jo Haqeeqi Urdu sa Raghbat rakhta hain bhout khushi hui.
Jazak Allah. Masha Allah Urdu aap ki bhi bohat aala hay.
@@delhi-up-karachi-khaane1225. Aap urdu bolte hen tu waqai lagta he k monh se phol jhr rahe hen. Ye hi tu aala urdu ki khobi he.
JZK
Best recipe...
Thank you so much
Thanks for the Nihari recipes sir. I used yours in the past but couldn’t find yesterday when making. Regret it now so searched for your recipes. These will be go to nihari recipes now.
सलाम वाले कुम, 👍
WALAKUM SALAM
Zabardast..mun me paani agaya qasam se...ajj hi se me ne nahari bolna ka ahed ker liya😅🤣shukriya btaney ka..dil khush ho gaya apki recipe dekh ker.😍
Sarkar dam he aap me
Bro. Your the best. I always see your videos
Thank you so much for liking the recipe.
Excellent teacher, excellent teaching
Glad you think so!. Thank you so much
Really nice. Thank you
Thank you so much
Totally agreed
Sir aap ustad hain ♥️
Thank you so much
Best explanation ever...... Love from Bangladesh 👍
Thank you so much
A good recepie..Though I have eaten lot of Nihari in Delhi but never made it.Inshaalla I will try making it..let's see how it comes
Very good sir
Very good recipe Thanks
Most welcome 😊
Ye recipe zaroor try karo ga
Please try. I also added 1 kg, 1.5 kg 3 kg and 5 kg in the first comment and also in the description
Very nice
So nice
Awesome
Thank you so much
.ماشاءاللہ بہت خوب بہت بہت شکریہ بھائی جان 🌼💐🌺🥀🌷🌹🌻
Thank you so much
Bahtreen recipe ha sir itni umda tareeqa ha k bus
Thank you so much
Very impressive. Undoubtedly, one of the best cooking channels on CZcams! Keep it up. One question - what do they do with the bones and the marrow?
Thank you so much for liking the recipe and the Channel. Bone Marrow seperates from Nali Bone and mixed with Nihari Like 2 Tbsp per regular serving
@@delhi-up-karachi-khaane1225 Got it. Thank you. Have liked the video and subscribed to your channel.
very tastyand yummy
Thanks a lot
I like of Meat Nihari,Peach I am from Indonesia
wow yummy
Thank you so much
LOVE YOU SIR JI
Thank you so much
Waah
Bohat Shukriah
Very nice you are best cook .my father and brother is also chef
Thank you so much for liking the recipe. Love cooking like your father and brother
Zaberdust
Thank you so much
Namshakr, Dhanyavad aur dhed sara pyar Bhai - kya recipe hai - humne bakre ke saath banaya
Namaskaar, aap ka bhi bohat shukria, Thank so much for that love. really impressed. aap ki khushi hi sub kuch hay.
Nice sir
Thank you so much
👌👌👌👌👌
Thank you so much for liking the recipe
I am a career and I think that we should not fry the spices I found you the first person of my thinking.
Best
Thank you so much
Excellent video!
What material is the cooking pot made from? What kind of cooking pot do you think is best for cooking, copper, steel etc.
For 3kg Nahari, what should be the cooking time? Still 4 hours? Does it make a difference. I cooked today and it came out really good except that the meat is too tender and pieces of meat are getting broken easily if I move the doi in the pot. Or is it supposed to be that way?
Boss Karachi ki yaad agai nihari ki recipe daikh kar🇸🇦
Thank you so much for liking the recipe. Love street foods of Karachi, specially Nihari
Charbi mutton ki use karni hay ya beef ki?
Sir owsm recipe on CZcams bus ap ye bhi btaya kre ki kitne der pakana hai starting m apne tym nhi btaya kitne der lehshun bhunna jaise ye sb
Excellent recipe and presentation. Very professional. Do you have recipe for PAYA?
Thank you so much for liking the recipe and the Channel. For Paya see my first two recipes and a new one
czcams.com/video/UtLY_ZL2x1I/video.html
czcams.com/video/sjVzoioA88Q/video.html
czcams.com/video/xHfAXXNZzDU/video.html
Sir plzz triditiinal lasagna recipe
Assalamualaikum Bhai bhut umda recipe h, zrur try krungi, ek baat puchna thi kya sukhe masale m ginger-garlic power dalna zaruri h
Dalna to hay
@@delhi-up-karachi-khaane1225 thanks for replying ek baat aur kya ginger garlic paste nahi daal sakte h
Aap ki choice hay. Main ne to daali hay. Bohat Umda taste aya hay. Lekin agar koi ikhtelaaf hay to miqdaar kam kar dain
You are using Dalda Vanaspati oil? But this Dalda etc is a modern invention.... puraane zamaane mein yeh sab hota hi Kahan tha?
السلام علیکم ! آپ کا شکریہ کہ نہاری کے ساتھ ساتھ اردو بھی سکھائی , بہت مزے کی لگتی ھے , بنا کر پھر دیکھا جائے گا- شکریہ !
کشمیر راولاکوٹ
Bohat Bohat Shukriah recipe ke saath URDU bhi pasand karnay kaa. Jazak Allah
Wowwwww👌👌👌👌👌👌👌👌🌹🌹🌹🌹🌹🌹
Thank you so much for liking the recipe.
Salam Alykum
Doing good job MashaAllah
Bhai pls btaye k 1 klo me ktni quantity lene he masale ki
Last line me meri samugh ni a rahaa he
Pls zaroor reply krn
Thanks
Please see the top pinned comment
Very nice receipt but can’t find pipli any shop
Where do you live?
Half cup wheat mai kitna pani mila ke slurry banaye? Or kya garam pani use kerain?
Also ap ne kya meat bhi nikal diya tha wheat add kerne se phelay?
Dagcha bohat peyara hay ap ka ap nay Kahan say Lia hum kahain. Say lain humain bata dain
Thank you, bought from SABZI MANDI, Oak Tree Road, Iseline New Jersey
1.5 KILO Mein Red Chilli Powder 2Tablespoon ,Dried Ginger Powder 2 And Garlic Powder 1.5 table spoon will be Too Much When We Are using GINGER Paste And GARLIC Paste also With Same Qauntity In Cooking With GHEE???
Its not too much because curry is 3 liter. When you will finalize it the you will see. Lekin agar aap ko lagta hay to Ginger Garlic paste naa daalain. Because its your money that you are spending and cannot be wasted if you do not enjoy the taste and recipe. Also Mirch quantity to taste should be
nalyan nikal kar palate mein daalni hain ya degchi main shamil karen?
Nalyan 2 to 2.5 ghantay ke baad nikaal kar alag se aik dish main rakhain
بہت اعلیٰ بھائی،
کراچی میں اسلم روڈ کی ادریس نہاری یاد کرا دی
Its really delicious
Salam. Uncle kici bhi recipe k authentic hone k lye yeh hi kafi he k wo aap bna rahe hen.
Jazak Allah, bohat bohat shukriah
😳😳😳😳😳😳😳😳 sanjeev kapoor ke shagird ne to 25 masale daley the, gulab ki pattiyan bhi
HAR KOI HAR FIELD KA PERFECT NAHI HOTA. NAAM BADA HONAY SE RECIPE AUTHENTIC NAHI HO JAATI. TRADITIONAL UP, DELHI & KARACHI STYLE NAHARI KAY MASALAY SIRF WOH HI HOTAY HAIN JO YAHAN HUM NAY AAP SUB KE SAATH SHARE KIYAY HAIN. BAAQI AAP KI MARZI
Wheat flour is raw mix or lightly roasted on pan?
Kachcha dalta hay. Rosted kabhi nahi
Use raw, not roasted
soont wale desi goll gappe ka kaha tha 1 year hogaya abhi tak nahi banaya aap ne bhai. 2 3 saal lagenge kia?
Dear Captain it was uploaded Dec 27 2019
czcams.com/video/OWwc8du_zYs/video.html
Videos ko hmesha apny iss khaas detailed style mn bnaaty rhiye ga. Q k ye cheez he aap ko doosron sy munfrid krti hy.
Thank you for your nice suggestion.
Exellent
But masala tayaar karna muskil hy Shan ka dehli nihari
use kar sakty hy ?
Karab hoaje gi bahi
Masala pehlay se tayyar kar kay rakh lain.
czcams.com/video/hFTCIWhxm6M/video.html
Shaan ke masaley achchey zaroor hai, lekin iss masaley ke muqabley kuch bhi nahi
Sookha dhaniya pisa hua kiyun? Like other masale jaise sookhi mirch aur haldi waghaira
Aur pyaz bhi nahi!
Aap ne bones nikaaltay waqt kaha ke hum ne bones (haddiyan) aur charbi bhi sath nikal di.. charbi tu itnay hours main pak kar melt nahi hochuki hogi? Ghee ban chuki hogi? Tu woh bones ke sath aap ne kesay nikal di? Charbi solid tu nahi rahi hogi?
Charbi (Wet Fat) main oil nikal jaata hay lekin residue baaqi rehtay hain cheechrhay ki ssorat main. Commercially oon ko alaidah nahi kiya jaata lekin home made main ziaadah nafaasat hoti hay.
Sir aap ny pichli nihari recepy sy 4 itom or add kerdiye
Aap karachi main sadar ki Zahid Nihari banaana sikhaa dein.. zahid nihari best hai.. woh sikhayein
Will try to make but not soon. sorry
Kabab Chini in Nihari? Never heard of this before.. even u have not used kabab chini ever in your Nihari recipes earlier?
Kabab chini is a part of Nihari Masala. Even I did not say before. But is a part of all ingredients.
Sir apne bohat Dino ke bade video banaya hai sir ap ke tabyat teek hai na
ALLAH KA SHUKAR HAY. JOB SCHEDULE CHANGE HO GAYA HAY
@@delhi-up-karachi-khaane1225 so
@@delhi-up-karachi-khaane1225 sir apke video ka bohat intizar hota hai muje. main ne ap ke bohat recipe try ke hai really it's very very outstanding test 👍👍 Salman
Will try my best to bring fast. Thank you
Can you please tell me a more common name for kebab cheeni?
Sushila Sharma Allspice
@@mohammedsaquib6415 Bhai Saquib Kabab chini Allspice ki shakal ki to hoti hay lekin Allspice bilkul nahi hay. India aur Pakistan main KABAB CHINI hio kehlati hay. English main Piper cubeba kehtay hain. For more detail please see
en.wikipedia.org/wiki/Piper_cubeba
Uncle aap ne 5kg ki nahari pakaee he zaror aziz o aaqarib ko bhi bulaya ho ga.
Ji bhai
Sir apne main baat nahi batai NIHARI sirf bhensa k gosht ki asal banti hai
Best Nihari is made of Beef Bong
Janab .. hadiyo ko serve karne ka tariqa bhi bataye
Bhai Arshad please explain HADIYO
@@delhi-up-karachi-khaane1225 Bhai.. i meant the big bones which were used in the preparation of nihari.