Ainy Cooks


The extravagant Nihari is one of Pakistan’s most famous Dish.In Lahore people serve this as a breakfast with naans and Kulcha. In Karachi its a lunch and dinner meal. How can i forget the taste of Javed’s Nihari Restaurant in Karachi. Right now i am giving you my tried and tested recipe of Chef Zakir…Only one word for this recipe….Awesome…:)


Chicken/Beef/Mutton1 kg
Red chilli powder2 tbsp
Coriander Powder1 tsp
All spice /gram masala powder1 tbsp
Ginger Garlic paste2 tbsp
Wheat flour/lal atta1 cup
Aniseed 2 tbsp
Dry ginger2 tbsp
Saltto taste
Oil and ghee (half oil,half ghee)1 cup
Grren chillies/coriander and gingeras needed
Brown onion for garnish
Onion2 medium


  • Fry thinly sliced onion in oil and ghee , fry till light brown now add meat and fry till color change.
  • Add ginger garlic paste dissolved in 1/4 cup water into meat.Add red chilli powder,salt, and coriander powder in meat.
  • Make a small pouch(potli) of Dry ginger and Aniseed.Tie it tightly.Add this also in meat.Add 1/4 cup water and fry.Onion will become soft .
  • Chicken will not take too much time as soon as water dries add water , if making chicken Nihari then add chicken broth instead of water.
  • Let it cook on low flame ,it will take 4-5 hours, but chicken will take 3 hours approx.
  • Now add Lal Atta/ wheat flour dissolved in 1/2 cup water.Add flour slowly and after pouring half check the consistency of gravy ,if you want more thick then add more.
  • Dissolve gram masala in 1/4 cup of water and add in gravy.
  • Add half green chillies,ginger and coriander also.
  • Let it simmer on low flame for 5 -10 minutes.
  • Now turn off flame and leave it for few minutes for a good result.
  • On serving time first dish out meat ,and heat gravy separately .Then pour on meat.
  • Garnish with brown onion,chillies,coriander and ginger.
  • Serve with hot Nanns…


5 Responses

  1. waiting for this recipe for long…. once i requested for it
    jazakal.ALLAH khairan kaseran
    so happy to see this recipe
    stay blessed.

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