Yummy Traditional

Chicken Nihari Recipe ( Murgh Nihari )

Chicken Nihari || Chicken Nihari Recipe || How to Make Chicken Nihari with step-by-step photos

Chicken Nihari is a fiercely spicy, thick gravy curry, consisting of slow-cooked mutton/beef or chicken. Mainly, Nihari developed with the overall cuisine of Muslims of the Indian subcontinent,

The dish is known for its spiciness and taste. It was originally enjoyed more in the early morning.

Here I used chicken to make nihari in my earlier post, I shared the beef nihari recipe, now it is easy and by using fewer ingredients...

The main ingredients are chicken, dried ginger, and fennel seeds, along with powdered spices. I prepared nihari with only two main ingredients; the rest of the spices, except common spices, were not used as they are in beef or mutton. Chicken nihari is a healthy and delicious curry you may ever like to have with naan and tandoori Rotis. So let's go ahead.

Recipe Tips:

To prepare this recipe, always use desi ghee or regular ghee to enhance the flavor of nihari.

Slow-cook the nihari over low to medium heat.

For the best results, cook the nihari the night before and enjoy it for breakfast or lunchtime. Nihari, haleem, and kadhi taste even better the next day after cooking.

If you have tried this Chicken Nihari, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first wash the chicken under running water, take all the ingredients, and prepare all the veggies.

Medium heat the oil in the frying pan, then turn off the flame, let it cool down a bit, then add Kashmiri red chili powder, stir to mix well.

Strain the oil through a strainer and keep it aside.e

Heat the pan and put wheat flour in it, dry roast it over low-medium heat for 2-3 minutes, and dissolve the flour with a little water

dissolve-the-wheat-flour-with-little-water

Give a good stir to make it a smooth batter, and keep it aside.

Take a square shape muslin cloth, then put dried ginger and fennel seeds, gather all edges together, and then firmly tie it with another muslin strip or thread. Keep aside.

Heat the ghee and saute the onion until translucent.t

Add ginger-garlic paste and fry them with onion for 2 minutes till the aroma arises, then put chicken meat into the onion. on

Fry chicken pieces with onion until they change color, then put the spice powder and stir to mix well.

Keep on stirring by adding chicken powder, then add yogurt and stir until the oil is separated from the chicken.n

Pour hot and boiled water and bring it to a bo.il

Drop the spiced muslin bag, push it into the gravy, and then stir well, allow to slow-cook on low-medium flame for around 30-40 minutes.

Reduce the heat to low and constantly keep stirring by pouring the flour batter to prevent lump.s

Stir to combine well on low-medium flame, bring it to a boil, and keep stirring by adding garam masala to the curry.

At this stage, you can adjust the salt in the nihari and simmer it for another 15-20 minutes over a low flame, keep stirring occasionally, turn off the flame, and discard the spiced bag from the nihari after squeezing well.

Chicken nihari is ready. Transfer to the serving dish/bowl, garnish it with oil, along with coriander leaves, ginger, and green chilli.s

Serve hot with naan and tandoori rotis

How to Make Buttermilk Recipe

Sana Rasheed Add Comment

Buttermilk Recipe || How to Make Buttermilk with Step-by-Step Photos and Video

Buttermilk is mainly used in baked goods and marinated meat items to make them juicy and soft. Of course, you’ve read correctly that I also used buttermilk in marinated chicken and meats.

If you see yourself doing this experiment before cooking fried chicken, mutton, or even baking steaks, chicken, and other kinds of meat except for fish and shrimp, you will be surprised to see the result. I have used buttermilk in muffins, cakes, and fried or baked meats result is superb.

What is buttermilk?

Traditionally, buttermilk is the fermented liquid left over after churning cream into butter. Buttermilk was the thin, non-fat but rich-tasting liquid left in a churn after making butter, full of healthful, delicious cultures that develop naturally when the cream is left at room temperature for a few hours to improve the flavor of the butter.

The cultures meant that buttermilk was kept longer than raw milk in the days before easy cooling and refrigeration, which made it useful in cooking.

My Latest Video Buttermilk Recipe:

Although it looks and tastes rich and creamy, traditional churned buttermilk was always nonfat because all the fat wound up in the homemade butter. These days, cultured buttermilk can range from skim to full-fat with a corresponding calorie count, just like yogurt and sour cream, although most of what we buy in stores is low-fat.

Why do we use buttermilk instead of plain milk? Tangy flavor aside, the acid present in buttermilk helps counteract baking soda, which is basic. Baking soda on its own is quite bitter—it needs both acidity and liquid to taste and function properly.

Buttermilk acts similarly to sour cream or yogurt, which are thicker cultured dairy products. Since buttermilk is thinner, I typically use about two-thirds of a cup of buttermilk in place of one cup of sour cream or yogurt.

Make buttermilk for your baked goods with this 5-minute recipe. Simply combine your milk of choice and vinegar or lemon juice. You can easily make this buttermilk vegan/dairy-free/nut-free depending on your choice of milk. Recipe as written yields 1 cup of buttermilk. The basic ratio is 1 tablespoon vinegar to 1 cup milk; see post for alternate yields.

Following this ratio, you can make exactly as much buttermilk as you need. Keep in mind that one tablespoon is the equivalent of two tsp. Here are some alternate yields for your convenience:

1/4 cup buttermilk: 3/4 teaspoon vinegar or lemon juice + 1/4 cup milk of choice

1/3 cup buttermilk: 1 teaspoon vinegar or lemon juice + 1/3 cup milk of choice

1/2 cup buttermilk: 1 1/2 teaspoons vinegar or lemon juice + 1/2 cup milk of choice

2/3 cup buttermilk: 2 teaspoons vinegar or lemon juice + 2/3 cup milk of choice

3/4 cup buttermilk: scant 2 1/2 teaspoons vinegar or lemon juice + 3/4 cup milk of choice

For the best result, follow my detailed step-by-step photo, video, and instructions tips and video below

Lauki Chana Dal Recipe ( Bottle Gourd Curry )

Sana Rasheed Add Comment

Lauki Chana Dal | Lauki Dal | How to Make Bottle Gourd Curry with step-by-step photos...

Bottle Gourd Curry is a tasty and healthy gravy recipe made with bottle gourd(lauki)and Bengal gram(chana dal). This is a very simple, quick, and easy delicious veggie dish that is served with boiled rice, Rotis, and bagara rice.

To make this recipe, I recommend t0 soak chana dal for at least an hour. I make this lauki chana dal in a pot, but you can make it in a pressure cooker. I usually make this recipe spicy by adding more red chilies and special garam masala, but you can keep it less spicy or mildly spiced to taste.

Lauki was the favorite veggie of Our Beloved Prophet (PBUH) because it is also sunnah to eat.

To cook this dish, I used the traditional spices that are used by my mother.

In various styles to cook this veggie dish, some people put tomato, a green chili, etc., etc., but I didn’t use all these. Very healthy and delicious,s aslauki chana dal is prepared with very few spices, let's go ahead to know how to make lauki chana dal dish with step-by-step photos...

Tips:

To prepare this dish, use a small and young bottle gourd. You can also utilize the skin of the gourd to make lauki kebabs.

Avoid using a bottle gourd that has a lot of seeds. After peeling the bottle gourd,

Always place it in water to prevent it from turning black. Well-roasting is an important aspect of Pakistani cooking.

If you have tried this Lauki Chana Dal, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Firstly, rinse and soak the chana dal in the hot water for an hour. Peel and chop the bottle gourd into small pieces and put them in the water bowl. Peel and coarsely chop the onion.

Boil chana dal in the pot/saucepan and add ¼ tsp turmeric powder. Mix well, remove the scums on top of the chana dal, and cook it until the dal is soft. And finely crush the black peppercorn and brown cardamom together.

finely-crushed-black-pepper-and-black-cardamom

Heat the oil in the pot and put dried fenugreek seeds, let them crackle for a minute, then add onion slices, saute the onion for 4-5 m, then add ginger garlic paste and stir for a minute.

heat-the-oil-and-add-dried-funegreek-seeds

saute-the-onions-and-add-ginger-garlic-paste

Dissolve all the spice powders in a little water and mix well, then add the dissolved spices to the pot and mix well again over a low-medium flame.

Roast the spices until oil is separated, then put the bottle gourd, roast the lauki with spices very well for 5 minutes over medium flame.

roast-the-onion-spices-till-oil-separates

After 5 minutes, add boiled chana dal to the lauki, stir well until oil comes out,p then add crushed spices.

add-crushed-spices-in-the-lauki-chana-masala

Stir to well combine until oil is separated, pour hot and boiled water, bring it to a boil, then allow to cook another 10 minutes over the low-medium flame, keep stirring occasionally. ally

Once cooks pro, perfectly simmer it for 5 minutes over very low heat.

Lauki chana dal is done to serve

Lauki chana dal is usually served with boiled rice, pickle, and salad with rotis and naan.

lauki-chana-dal-is-served-with-rotis-and-rice

Chicken Nihari Recipe ( Murgh Nihari )

How to Make Buttermilk Recipe

Lauki Chana Dal Recipe ( Bottle Gourd Curry )

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