Salam alaykum May Allah bless you with healthy long life You are a treasure of knowledge who teach us all the possible varieties of famous dishes without ever asking to subscribe your channel. May Allah accept your services for sharing your knowledge without any reluctance. You did once mention that your mother played a significant role in teaching you all this wonderful dishes Great man and great mother. Our prayers are always with you and everyone in the family I did ask you a few years back if you were from Lucknow You replied one of your parents are from Lucknow I know you are in Texas away from country I used to travel to Lucknow every year I do visit Lucknow after every three years I don’t find the same taste in Lucknow’s famous dishes as I used to get 40 years back May Allah always be your helper Our prayers are always with you Wassalam
Adaab Sir, Thank you so much for all the info that you give us regarding history and authenticity of all the foods and recipes. i really appreciate this effort which mostly youtube chefs and cooks never bother. i have a humble request to you Chef/Sir, Can you please throw some light on the exact names and history of all the spices that you have to use it in the Indo/pak recipes? For example. difference between Degi mirch, kashmiri mirch, and normal mirch? dried or powdered? how do they have to taste and their colour variations as well. and also yellow onion, white onion, and red onion? and likewise.. another question. every chef has a secret to its recipes. what is yours in each of your recipes ? :) Thank you once again for sharing your great recipes with us.
Thankyou for this amazing recepi! Mahmood ji, ive heard and seen ki people also sprinkle water on hot muatard oil before starting and i wanted to try it.. Can you tell me how to know if the oil is hot enough to do that. I tried once buy guess my oil was too hot and it just xploded.. So if u can guide me or share what température of oil is proper for water to be sprinkled...Thankyou.
This method is for commercial desi kitchens and in open air places like back yard. Its not recommended in today's fancy kitchen. But you can use chopped garlic to reduce the JHAAR of Mustard. Also these days lot of companies providing mustard oil refined that does not need this procedure.
Janab aapki recipes bilkul tradition, and authentic hoti hain. Since long I am looking for Lucknowi Gilafi kulcha which we get in Rahim along with nihari. If you can share it I will be really thankful. I know some basics like there are two doughs mixed together ie naan and lucknowi sheermal and then baked in oven.
behetreen janaab. aapl\ki authentic recipes dekh ke dil khush ho jata hai. lagta hai ki ab bhi koi hai jo authenticity me yakeen rakhta hai. janaab aapke kulcho ki aur sheermal(lucknow) ki recipe ka abhi tak intezar hai. please aur intezar na karae.
Asslam u alaikum sir apka kam qabile tareef hai aksar kaafi recipe dekhta hoon main but sir ek cheez share karna chahta hoon bura na maney ..lekin Raheem nahari mein kuch Daal (Pulse) ki Qisme bhi padti hai..Paste bana ke..(Agar Main ghalat hoo toh Mazerat...
Assalamualaikum Sir. Damn good recipes I must say tried a lot of them and they are foolproof..biggest fan of your cooking wish I could meet you.Thanks for your expertise sir
Asslamoalaikum uncle, mashaallah zabrdast recepi LG rhi hai, inshaallah I will try soon, Maine galouti qabab or Idris biryani bnai thi thi bhut achchi bni thi. Sukriya etni achchi dishes seekhane k liye, jazakaaallah. Aap please sheermal or Nan banana seekhenge Please, once again thank you so much for all recepees.
It's a family secret, no one knows about the recipe of raheem's nahari (of Akbari gate Lucknow). Pakistanis and people from Delhi and Hyderabad can claim a lot about their naharis, but the best is at Raheem- it's divine, unparalleled.
What surprise me is that Raw Onion with Nihari, and Green Coriander . I have eaten one of the best Nihari from Delhi Lucknow to Karachi. never saw Green Coriander or Raw Onion
Not at all. If any body says about these ingredients of Awadhi or Mughlai Nihari then that person no nothing about Nihari. All these ingredients belong to south INDIA. And Nahari is totally a North Indian Dish created by one Nawab of Awadh for his construction workers. Nihari cooked all night and in the morning given to workers for instant energy. Hyderabadi Nihari is completely a different dish and made with Paya, Zuban and meat. Spices are different not as in North Indian Nihari. All ingredients you asked belong to Hyderabadi Nihari not the North Indian way
True For Perfect Traditional Authentis Nihari recipe see my videos ua-cam.com/video/71AskrPk6VI/v-deo.html A N D ua-cam.com/video/hFTCIWhxm6M/v-deo.html
babar bhai ne samay zarur liya lekin kuch accha hi lekr aaye.. great effort babar bhai bana kr bataunga how it came out and yes next time k liye massaman curry aur moplah biryani par research kriye.
Delhi-UP-Karachi-Khaane accha laal maans woh tow easy hai bas mathania red chillies dhundne mein thodi problem hogi. usme kachri ka powder bhi dalte hain traditionally.
Delhi-UP-Karachi-Khaane usme thoda sa kadhwapan hota hai aur bright red colour ki hoti hain. Rajasthan mein wahi dalte hain marwar area mein sabse zyada use hoti hai.
Sir Aap k pass se nahari banani sikhi lekin... Aap agar gerevi nahi nikalte hain aata daalne se pehele to aap dum par nahari ko half an hr chor den... Aap ko saari gerevy upar milrgi
Shayad aap ka matlab Tari se hay. TARI is the oil/Ghee/Charbi. Gravy is the Salan without Tari. Commercially it is the procedure that you mentioned but for homes preferred procedure is that I mentioned because you need some special skills to handle it. Thank you so much
Sir aap ki khano ke bare men research qabile qadir he men rose awal se aap ka channel dekh raha hon authentic Nihari se lekar is Nihari recipe tak aap ne Nihari ki teno recipes men kuchh na kuchh zaror kam ya ziyada kiya he magar asal original recipe tak nahen puhich sake hain jo buhat sada aur kam masalon se banti he jis ne khae he wo asal khushbo aur zaike se waqif mane khud is ki aksar recipes aap wali recipes samet try ki hen magar afsos ke ate se ghule salan ke siwa kuchh nahen banta log shayad isi ko Nihari samajh kar kha jate hen ek bat zaror mere research se maloom hue he ke Nihari ke masale men KABAB CHINI, PIPLI,JAIFAL aur kewra ki khushbo baqi masalon se numayan hoti he.Mujhe umed he aap ek na ek din zaroor original recipe hasil kar lenge Thanks
Dear KHADIM HUSSAIN, I will not agree with your knowledge at all. NAHARI kabhi bhi home made recipe nahi thi. NAHARI always cooked in restaurants. Its not my online research only, I personally visited and discussed with TRADITIONAL BAWARCHIES(Chefs) about its recipe and procedure of cooking, Separating, Dish Out and Serving. NIHARI is or never been a very simple dish as you said in your comments. KEHNAA bohat Aasaan hay. PROVE karna with Authentic documents hee sub se badh kar hay. Waiting Authetic proofs from you in support of your comments.
Delhi-UP-Karachi-Khaane BABAR SAHIB as I mentioned in my previous comment that I appriciate your skill and research about unique & hidden recipes so please do not dishearted or personal. I am sorry if your emotion is sufferred. It was only for more reseach nothing else, because I have tasted original NIHARI in my teenage & I am missing that but I never found that one.This is why I have tried many recipes but in result I have got only west of time & money. Brother now I am sharring with you my knowledge about NIHARI. SIR buhut se log samajhte ke NIHARI ka taluq DILHI ya AWADHI cuisine se he ye bat bilkul ghalat he q ke is ke do khas masale in dono cuisines men nahen dalte yani SAUNF & SONTH. Aap search krenge to apko ye dono masale KASHMERI WAZWAN ki har major dish men nazar ayenge i.e GUSHTABA, RISHTA, YAKHNI, ROGHAN JOSH TABBAK MAZ, KHALIYA,DAM ALOO etc is liye is ka origin KASHMIR he aur shuru shuru men ye garibon ki dish the isko sarson ke tel men pakaya jata tha aur is ka lamba shorba rakha jata take buhut se mazdoor kha saken phir us patle shorbe ko garha karne ke liye MAKKAE ka aata milaya jata wahan se ye dish awadh men aye mazdoor tabka isko nashte men istemal karta aur is men big BHENSE ki ran ka meet dala jata jo sasta hota tha phir ye dish NAWABI cuisine ka hissa bani magar wahan is ko DESI GHEE , MUTTON, BASAN , AATE se tabdeli ki gaye wahan se DILHI ,HYDERABAD DAKKAN gaye ye sab History of cuisine aur dosri books men bhi likha he. Bus meri bat khatam aage research aap karen aur BAKHEEL logon ke sene se original recipe aap nikalen mere khayal men is men dosre masalon ke sath sath KABAB CHENI, PAN KI JAR(khulanjan) zaroor shamil he ji ki khas khushbo asal NIHARI se aati he.THANKS
Piyaaz pakatay waqt use nahi hoti, Kuch log Tadka lagatay waqt istemaal kartay hain. Dahi aur timatar ka koi kirdaar nahi hay NAHARI ke KHAANDDAN main.
Aap ko apanay khayal peh qaim rehna hay aur mujhay Apni recipe ki sachchai peh. Lehaza think whatever you want. I do not fool aur cheat any body. Please use a better language. Thank you
Delhi-UP-Karachi-Khaane : i m from lucknow & personally know them, have watched closely their nihari making process, so i m pretty sure what i m talking about - thnx
Salam alaykum
May Allah bless you with healthy long life
You are a treasure of knowledge who teach us all the possible varieties of famous dishes without ever asking to subscribe your channel.
May Allah accept your services for sharing your knowledge without any reluctance.
You did once mention that your mother played a significant role in teaching you all this wonderful dishes
Great man and great mother.
Our prayers are always with you and everyone in the family
I did ask you a few years back if you were from Lucknow
You replied one of your parents are from Lucknow
I know you are in Texas away from country
I used to travel to Lucknow every year
I do visit Lucknow after every three years
I don’t find the same taste in Lucknow’s famous dishes as I used to get 40 years back
May Allah always be your helper
Our prayers are always with you
Wassalam
Adaab Sir,
Thank you so much for all the info that you give us regarding history and authenticity of all the foods and recipes. i really appreciate this effort which mostly youtube chefs and cooks never bother.
i have a humble request to you Chef/Sir,
Can you please throw some light on the exact names and history of all the spices that you have to use it in the Indo/pak recipes?
For example. difference between Degi mirch, kashmiri mirch, and normal mirch? dried or powdered? how do they have to taste and their colour variations as well.
and also yellow onion, white onion, and red onion? and likewise..
another question.
every chef has a secret to its recipes. what is yours in each of your recipes ? :)
Thank you once again for sharing your great recipes with us.
Thankyou for this amazing recepi! Mahmood ji, ive heard and seen ki people also sprinkle water on hot muatard oil before starting and i wanted to try it.. Can you tell me how to know if the oil is hot enough to do that. I tried once buy guess my oil was too hot and it just xploded.. So if u can guide me or share what température of oil is proper for water to be sprinkled...Thankyou.
This method is for commercial desi kitchens and in open air places like back yard. Its not recommended in today's fancy kitchen. But you can use chopped garlic to reduce the JHAAR of Mustard. Also these days lot of companies providing mustard oil refined that does not need this procedure.
Janab aapki recipes bilkul tradition, and authentic hoti hain. Since long I am looking for Lucknowi Gilafi kulcha which we get in Rahim along with nihari. If you can share it I will be really thankful. I know some basics like there are two doughs mixed together ie naan and lucknowi sheermal and then baked in oven.
सलाम आलेकुम
बहुत ही बेहतरीन पका मजा आ गया खा कर
Asslamualaikum . Behtareen tareekey sey app ney explains kiya. jazakllah khairun
Thank you so much
JZK
behetreen janaab. aapl\ki authentic recipes dekh ke dil khush ho jata hai. lagta hai ki ab bhi koi hai jo authenticity me yakeen rakhta hai. janaab aapke kulcho ki aur sheermal(lucknow) ki recipe ka abhi tak intezar hai. please aur intezar na karae.
no doubt the recipie is awesome...but the way you teach the recipie is really an attraction..
thanks for making such a nice stuff
THANK YOU SO MUCH FOR LIKING BOTH
Bhai again very awesome 👏 recipe
Jazakhal Allha khear 👍
Thank you
Impressive recipe. It's really fine. God bless.
thank u for reply apke recipe jabardast hoty he apke recipe ka hamesha intejar rehta he
Thank you.
Asslam u alaikum sir apka kam qabile tareef hai aksar kaafi recipe dekhta hoon main
but sir ek cheez share karna chahta hoon bura na maney ..lekin Raheem nahari mein kuch Daal (Pulse) ki Qisme bhi padti hai..Paste bana ke..(Agar Main ghalat hoo toh Mazerat...
Ap key bolne ka andaz aur aawaz ghazab ki hai...ap ka taluq kahan say hai sir aur ap karachi main kahan rehte hain?main apki bohat bari fan hoo
Assalamualaikum Sir. Damn good recipes I must say tried a lot of them and they are foolproof..biggest fan of your cooking wish I could meet you.Thanks for your expertise sir
Walakum salam, Thank you so much. Will see Insha-Allah
Asslamoalaikum uncle, mashaallah zabrdast recepi LG rhi hai, inshaallah I will try soon, Maine galouti qabab or Idris biryani bnai thi thi bhut achchi bni thi. Sukriya etni achchi dishes seekhane k liye, jazakaaallah.
Aap please sheermal or Nan banana seekhenge Please, once again thank you so much for all recepees.
Bohat shukria keh aap ko recipes pasand aayeen. Aap ki farmaish insha-Allah zaroor
Feeling bless to see your channel here!!! Thank you very much Sir:)
Assalamu Alaikum Wa Rahmatullahi Wa barakatuhu Mashallah bahut acche Nihari recipe
Assalaam o Alekum
Sir javaid nihari tak chale gaye us se aage Galaxy restaurant hai uska beef pulao banana seekha dain please
Thx 4 sharing dis recipee.I'll try on weekend.
Good luck
Ma sha Allah, Aap ka presentation bahot ascha tha👍👍👍
Very nice video. I always love the way you give explanation
Really sir ur recipies r amazing
سر بہت ہی عمدہ ریسیپی شئیر کی ہے آپ نے اسکو ضرور آزماؤں گا۔
Thank you good luck to your cooking
Wow mazaedar kya aap ke hotel hai
It's a family secret, no one knows about the recipe of raheem's nahari (of Akbari gate Lucknow). Pakistanis and people from Delhi and Hyderabad can claim a lot about their naharis, but the best is at Raheem- it's divine, unparalleled.
Dear friend nothing is secret in this ERA.
How do you know the secrets like adding besan?
Aala recipy.
Sunday ko pakky hay InshaAllah.Sir ye batayye ke Besan or aata bhoon ker dalen ye wese hy dalna hay
Good luck to your cooking of this recipe. Both BESAN & AATAA will be used in water without roasting, RAW only.
Delhi-UP-Karachi-Khaane Thank you Sir for your helpful reply.
What surprise me is that Raw Onion with Nihari, and Green Coriander . I have eaten one of the best Nihari from Delhi Lucknow to Karachi. never saw Green Coriander or Raw Onion
Amazing recipe... Thanks
Can you also given recipe of their kulcha also?
Will try
Plz sir lucknowi kulche ki authentic recipe share kijiye
Will try my best
Sir ye bataye ki isme nahari masala dalega ya Jo aapne Pisa hi wahi nahari masala hi
Jo peesa hay wahi nahari masalah hay
Bhai ata ki jagah agar chawal pees ke dal sakte hen
Bhai I will not recommend. Try and let us know how is the taste?
I really like when you tell about spices in detail
Did you forgot dry ginger or this recipe does not have it ?
Amazing tasty ....superb
Thank you
Nahari ka talluq purani dilli se he my dear. Asli nahari khani ho to dilli tashreef layen
Janab Try Kiya Mene, Zabardast taste
Sahab maine live dekhi hai Rahim ki nihari..sorry to say aapki wali mai kaafi farq
Too good... you explain very nicely
Thank you.
Does Lucknow nihari also use khus ki jad, paan ki jad and taar made of mustard oil?
Not at all. If any body says about these ingredients of Awadhi or Mughlai Nihari then that person no nothing about Nihari. All these ingredients belong to south INDIA. And Nahari is totally a North Indian Dish created by one Nawab of Awadh for his construction workers. Nihari cooked all night and in the morning given to workers for instant energy.
Hyderabadi Nihari is completely a different dish and made with Paya, Zuban and meat. Spices are different not as in North Indian Nihari. All ingredients you asked belong to Hyderabadi Nihari not the North Indian way
WonderFul
owsem recipy .plz kofty ki be recipi dy
Thank you.
sir apki bat hi alag he all channel ek traf or apka channel ek traf
Thank you so much
السلام عليكم ورحمه الله وبركاته
Shukarya Janab. Bohat hi aala.
Sabit masale kitni miqdar me lena hai wo nahi bataya
Authentic Nihari is an amazing dish!
True
For Perfect Traditional Authentis Nihari recipe see my videos
ua-cam.com/video/71AskrPk6VI/v-deo.html
A N D
ua-cam.com/video/hFTCIWhxm6M/v-deo.html
Jee iss ke recipe post nahee kee . Please card post kar day
RECIPE CARD: See Video from 2:24 to 2:30
Very nice
Thank you so much
Sir, v good
Mashallah bahot khoob
the ingredients are not clear, sir. Jama masjid ka butter chicken banana sikh a sakai hai? cream wall and the masala with butter ka tadka
babar bhai ne samay zarur liya lekin kuch accha hi lekr aaye.. great effort babar bhai bana kr bataunga how it came out and yes next time k liye massaman curry aur moplah biryani par research kriye.
Thank you so much. Will try soon. Also I am working on LAAL MAAS.
Delhi-UP-Karachi-Khaane accha laal maans woh tow easy hai bas mathania red chillies dhundne mein thodi problem hogi. usme kachri ka powder bhi dalte hain traditionally.
Bhai saheb Mathania Mirch to nahi mili Can you Explain what are the properties of that mirch that makes difference than regular chili powder?
Delhi-UP-Karachi-Khaane usme thoda sa kadhwapan hota hai aur bright red colour ki hoti hain. Rajasthan mein wahi dalte hain marwar area mein sabse zyada use hoti hai.
Sindhi biryani ki video b jaldi se upload kr dn.
Very soon
Delhi-UP-Karachi-Khaane ji plz sindhi biryani and Dehli biryani
Mujhe bhi dekh na hai
Very
How's it copy rights protected?
My video is copyright protected, not the recipe.
Very nice frnd
Sir Aap k pass se nahari banani sikhi lekin... Aap agar gerevi nahi nikalte hain aata daalne se pehele to aap dum par nahari ko half an hr chor den... Aap ko saari gerevy upar milrgi
Shayad aap ka matlab Tari se hay. TARI is the oil/Ghee/Charbi. Gravy is the Salan without Tari. Commercially it is the procedure that you mentioned but for homes preferred procedure is that I mentioned because you need some special skills to handle it. Thank you so much
Dhaniya innihari?
Ooper se garnish kay liyay
can I use pressure cooker?
Yes pressure cooker can be used for details see our another NIHARI recipe
ua-cam.com/video/JxSO0tuRd7A/v-deo.html
Hara dhaniya?
Ooper se garnish kay liyay
Geho ka ata Kisy kehty hy?
Wheat Flour
quantity bhe bataya karain uncle kitnay kg may kitnay maslaay use hongay basic baat to batataty he nai hain :/
Nusrat Wasim at 2:27
Recipe Card Video main hay. 2:24 to 2:30. This is my new way for INGREDIENTS & QUANTITY
The full list with quantities are the in the video. Pls check the video once again, surely you missed it.
The full list with quantities are the in the video. Pls check the video once again, surely you missed it.
Pista house Haleem?
You didn't add bay leaf and whole coriander why ?
Yeh Rahim's Nahari hay. Woh nahi daaltay
nice recipy
Thank you.
Janab usko galane ka Jo process hai wo aap ne tapsil se kyon nhi batey jaise ke dhakan lagana hai ya nhi musalsal chalate rahna hai ya nhi
Nice
Bhaee what is pipli called in English?
Cherie PIPLI Ko English main LONG PAPER, Persian main PHIL PHIL DARAZ Kehte hain.
Long pepper
Shirmaal banana bataye please
Please share the ingredients quantity. Thanks
RECIPE CARD: See Video from 2:24 to 2:30
asalamalekum your all recipies are very yummy and tasty plz upload sheermal recipie thank u.
Thank you for liking.
Mottan khabsa ki recipe
What is Pipli ?. in english
long pepper in english
Uncle aap theek kh rahe hen me ne 1 dafa nihari khae thi jo dahi k 7 banae gae thi. Os ka zaikka......... 😭
True
Ingridents grams me btaye plss.
Ingredients gram mein batana bohat mushkil hay. Todays measuring standard is TBSP, TSP and Cup
Recipe kahn h??
Recipe Card Video main hay. 2:24 to 2:30. This is my new way for INGREDIENTS & QUANTITY
Maine Haji Noora ki nehari bahut khai hai.
Sir aap ki khano ke bare men research qabile qadir he men rose awal se aap ka channel dekh raha hon authentic Nihari se lekar is Nihari recipe tak aap ne Nihari ki teno recipes men kuchh na kuchh zaror kam ya ziyada kiya he magar asal original recipe tak nahen puhich sake hain jo buhat sada aur kam masalon se banti he jis ne khae he wo asal khushbo aur zaike se waqif mane khud is ki aksar recipes aap wali recipes samet try ki hen magar afsos ke ate se ghule salan ke siwa kuchh nahen banta log shayad isi ko Nihari samajh kar kha jate hen ek bat zaror mere research se maloom hue he ke Nihari ke masale men KABAB CHINI, PIPLI,JAIFAL aur kewra ki khushbo baqi masalon se numayan hoti he.Mujhe umed he aap ek na ek din zaroor original recipe hasil kar lenge Thanks
Dear KHADIM HUSSAIN, I will not agree with your knowledge at all. NAHARI kabhi bhi home made recipe nahi thi. NAHARI always cooked in restaurants. Its not my online research only, I personally visited and discussed with TRADITIONAL BAWARCHIES(Chefs) about its recipe and procedure of cooking, Separating, Dish Out and Serving.
NIHARI is or never been a very simple dish as you said in your comments.
KEHNAA bohat Aasaan hay. PROVE karna with Authentic documents hee sub se badh kar hay.
Waiting Authetic proofs from you in support of your comments.
Delhi-UP-Karachi-Khaane BABAR SAHIB as I mentioned in my previous comment that I appriciate your skill and research about unique & hidden recipes so please do not dishearted or personal. I am sorry if your emotion is sufferred. It was only for more reseach nothing else, because I have tasted original NIHARI in my teenage & I am missing that but I never found that one.This is why I have tried many recipes but in result I have got only west of time & money. Brother now I am sharring with you my knowledge about NIHARI. SIR buhut se log samajhte ke NIHARI ka taluq DILHI ya AWADHI cuisine se he ye bat bilkul ghalat he q ke is ke do khas masale in dono cuisines men nahen dalte yani SAUNF & SONTH. Aap search krenge to apko ye dono masale KASHMERI WAZWAN ki har major dish men nazar ayenge i.e GUSHTABA, RISHTA, YAKHNI, ROGHAN JOSH TABBAK MAZ, KHALIYA,DAM ALOO etc is liye is ka origin KASHMIR he aur shuru shuru men ye garibon ki dish the isko sarson ke tel men pakaya jata tha aur is ka lamba shorba rakha jata take buhut se mazdoor kha saken phir us patle shorbe ko garha karne ke liye MAKKAE ka aata milaya jata wahan se ye dish awadh men aye mazdoor tabka isko nashte men istemal karta aur is men big BHENSE ki ran ka meet dala jata jo sasta hota tha phir ye dish NAWABI cuisine ka hissa bani magar wahan is ko DESI GHEE , MUTTON, BASAN , AATE se tabdeli ki gaye wahan se DILHI ,HYDERABAD DAKKAN gaye ye sab History of cuisine aur dosri books men bhi likha he. Bus meri bat khatam aage research aap karen aur BAKHEEL logon ke sene se original recipe aap nikalen mere khayal men is men dosre masalon ke sath sath KABAB CHENI, PAN KI JAR(khulanjan) zaroor shamil he ji ki khas khushbo asal NIHARI se aati he.THANKS
Aik aur baat yeh bhee hai key naa aaj kaal kay Kashmir may aam loag nihari khatay hein na nihari banaanay kee tarkeeb kisi bhee Kashmiri khaanay keh websites ya kitaab may maujood hai, maslan:
www.holidify.com/blog/kashmiri-food-and-cuisine/
food.ndtv.com/lists/10-best-kashmiri-recipes-712015
www.polkacafe.com/authentic-kashmiri-recipes-2524.html
Shayed aap uunka Rogan Josh khaay hongay magar waakht guzarnay keh wajeh say aap apnay yaaden kho deeyeh. Mai khud bee nihari ka shaukeen hoon, aur mukhtalif kisim kay nihari khaya hoon, magar yeh saab
nihariyan eik doosray say kafi milltay jhultay hain. Aur yakeenan, yeh saab nihariyan iss video may dikhayee huee nihari say kareebi taaluq rakhtay hain.
Bahirhaal, jaisakeh James Legako saab nay farmaya, agar aap apnay pasandeeda nihari banay kee tarkeeb hamey bataayaen toh haam saab shukar guzaar hoan gay.
I am still in research and not in position to say about complete recipe INSHA ALLAH I must be shared if I got it.
Isn’t nihari suppose to of cows shank meat called in Urdu bong
Shank meat is the best for NAHARI, but on commercial basis BAWARCHIS use leg meat in bulk because production and supply of BONG meat is very less.
Please stick to one authentic nihari recipe.
For Perfect Traditional Authentis Nihari recipe see my videos
ua-cam.com/video/71AskrPk6VI/v-deo.html
A N D
ua-cam.com/video/hFTCIWhxm6M/v-deo.html
السلام علیکم آپ سابتمثالوں کی مقدار نہیں بتائیں
Its in the description when you click show more.
Sir Plz rely zaroor ker den.koee mistake na ho jaey sary mehnat zaya ho jaeygy.plz reply
Thanks for saying about fake Nihari recipe. Now everyone is a cook, weather they have eaten the food or no.
Pyaaz or dahi use hota hai tamatar nhi use hota hai
Piyaaz pakatay waqt use nahi hoti, Kuch log Tadka lagatay waqt istemaal kartay hain. Dahi aur timatar ka koi kirdaar nahi hay NAHARI ke KHAANDDAN main.
Sir aap itnaaa bolte hain ki interest khatam ho jaata hai..
Also Some New Chef's without any hesitation Medically wrong and miss Information. Say which is Shameful.
I agree with you
ame aap se na hoga
sir is baar apne sonth or ajwayen or sonf ka use nahi kiya
Sounf (Fennel Seeds) use hooyay lekin Sonth & Ajwain nahi use hoti
Mere piyarey Bhai cooker mein kitna time lagta hai woh bhi bata dein. India mein costly hai.Aur bolti hain cooker mein banao
Mere piyarey Bhai cooker mein kitna time lagta hai woh bhi bata dein. India mein costly hai.Aur bolti hain cooker mein banao
This is not true raheem’s recipe - u r faking it - pls don’t fool the public
Aap ko apanay khayal peh qaim rehna hay aur mujhay Apni recipe ki sachchai peh. Lehaza think whatever you want. I do not fool aur cheat any body. Please use a better language. Thank you
Delhi-UP-Karachi-Khaane : i m from lucknow & personally know them, have watched closely their nihari making process, so i m pretty sure what i m talking about - thnx
@@nabeel5090 recipe kia hy ??
apki video me andhra bhot hai
Thank you changing my lighting
Not a original style thanks fake
Dil ko ko khoosh rakhain sehat achchi rahay gi
Fake recipe
Asli aap laa dain. Sub ka bhalaa ho jayay gaa