Chicken Nihari Recipe in Urdu. Find more easy cooking tips for chicken nihari recipes in urdu and very testy Pakistani Indian cooking recipes in urdu and chicken nihari easy cooking recipes in urdu | Chicken Nihari Recipe in Urdu.
Chicken Nihari Recipe in Urdu
Chicken Nihari Recipe in English
Chicken Nirari is a traditional South Asian recipe that is commonly used for late breakfast. With a distinct taste and mild flavor and wonderful combination of spices, it is really one of the most fascinating dishes across the globe. If you also want to taste mouth-watering chicken nihari, try the given-below recipe.
Prep time: 10 min
Cook time: 1 hour
Chicken Nihari Recipe: Required ingredients
2 kg chicken
1 packet of nihari masala
1 finely chopped onion
3 thinly chopped green chilies
1 cup cooking oil
1 tbsp ginger-garlic paste
1 tbsp chopped ginger
3 tbsp plain yogurt
4 tbsp wheat flour (sauté it)
½ kg chicken bones
1 garlic clive (don’t remove its skin)
4 black cardamoms
4 glasses of water
½ tsp fennel Seeds (sounf)
4 tbsp dry ginger powder
Salt to taste
Chicken Nihari Recipe: Cooking Instructions
Cut the chicken into large pieces, wash properly and separate bones for making yakhni.
Take four glasses of water in a large pan, then add half kg chicken bones, fennel seeds, dry ginger powder, black cardamoms, salt, and unskinned garlic and place on stove over low flame for cooking.
When yakhni has been cooked properly, remove from heat, let it cool down and then stir carefully with the help of cheesecloth.
Now heat cooking oil in a pan, add chopped onion and fry it until becomes golden brown.
Add chicken and cook until the water dries.
Then add nihari masala, plain yogurt and ginger-garlic paste and cook it for 5-10 minutes.
After that, add yakhni and continue cooking.
When yakhni comes to boil, mix sautéed flour in little water and gradually add into the yakhni while stirring.
Finally add chopped ginger and green chilies and steam for about ten minutes.
Delicious chicken nihari is ready, transfer it in a serving bowl, garnish with green chilies, lemon slices and ginger and serve hot with naans.