Nihari

Name: Nihari
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 500 g skinless chicken; 1 medium onion; 2 tbsp whole wheat flour; 1 piece dry gingerroot; 2 small white cardamoms; 2 bay leaves; 1 cinnamon stick; 0.5 tsp garam masala powder; 2 tbsp anise seeds; 1 tsp red chili powder; 2 pinch nutmeg; 0.5 tsp turmeric powder; salt; 1 piece black salt; 1 tbsp garlic paste; 1 tbsp ginger paste; 4 tbsp oil; 1 medium onion; 3 green chilies; 2 inches piece gingerroot; 1 bunch fresh coriander leaves

Chicken, green chilies and coriander come together in this Pakistani dish, fragrant with cardamom and bay leaves and cooked in a pan.

1 hr 40 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 80 min · 100 min total
Difficulty: medium

1
In a pot, cooking oil. Once the oil gets hot add in the 2 sliced onions. Turn the stove down to medium. Fry the onions to golden brown. Remove from oil and put the onions on a paper towel to absorb any excess oil. Crush the onions.
2
Add the meat and garam masala powder (whole spices), ginger paste, garlic paste, salt, red chilli powder, bay leaves, cinnamon and turmeric powder, continuously fry by stirring until the oil separates.
3
Add in the nutmeg, cardamoms, aniseeds and black salt. Stir, add in enough water to cover meat and cook on low heat covered for 30 to 50 minutes.
50 min
4
Once the meat is cooked and tender, add in the flour and cook on low heat for about another 10 minutes.
10 min
5
Garnish with coriander leaves, fried onions, green chillies and ginger strips.