Nali Nihari is a stew consisting of slow cooked beef along with bone marrow, the whole basic idea is to slow cook in pot itself , as the marrow leaves the bones and get emerged in the gravy , which in turn give a perfect, aromatic and mesmerizing flavor to Nihari
e beef. ) from one of the handis – their job (of donating bone marrow to the nalli nihari) was done. We ordered the Paaya (stew/gravy dish made of lamb/cow trotters) which the shop was named after and the sukkha mutton with lashings of nihari
Travel and Feeding-the diary of a food-and-travel-loving shutterbug!
) Nihari is tradionally made with beef in North India. I love nihari. But, I have been interested in cooking on the lighter side of Pakistani and Indian cuisine, so I had been trying to create a perfect, full bodied chicken nihari since chicken is much lower in fat and calories than beef
BeefNihari is one of the famous dishes in South Asian Countries, it not just tasty but spicy as well, you will find people standing in ques outside Nehari restaurants, Its recipe is not so hard but it take long time to cook