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NIHARI KABABSKABABS KE SAMOSAY Servesmakesmakes 6 1212-8 Bunpersonsbun Kababskababs

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NIHARI KABABSKABABS KE SAMOSAY Servesmakesmakes 6 1212-8 Bunpersonsbun Kababskababs Mutton/BeefSnacksSnacks AALOOBUNBUNNIHARI KABABSKABABS KE SAMOSAY ServesMakesMakes 6 1212-8 BunpersonsBun KababsKababs ForFor1 kg thethe Boneless KababsKababsBeef Shanks (You 1/21/2Garnishing inchinch piecepiece: ofof GingerGinger 11 canCupCup also ChannaChanna use ChickenDaalDaal(Soaked(Soaked with bones) 22 GingerCupCup WaterWater overnight)overnight)500 gm of Bones (Bones makes a Coriander HUGE difference) Green chilles 22 PotatoesPotatoes(Medium(Medium oror 11 big)big) 1/21/2 tsptsp GaramGaramMasalaMasala PowderPowder 1 tbsp Ginger Paste ( or Powder) Lemon 11 1SmallSmall tbsp Garlic OnionOnion Paste (or Powder) 11 tsptsp ChaatChaatMasalaMasala PowderPowder 55--466 tbsp. RedRed WholeofWhole Plain Dried DriedYogurt 22 GreenGreen ChilliesChillies(chopped)(chopped) ChilliesChillies3-4 tbsp.((SabutSabut Atta FlourLalLal MirchMirch)) 22 --33 tsptsp FreshFresh CorianderCoriander LeavesLeaves 22--188 Small ClovesCloves Onion((LaungLaung (sliced))) ((haradhanyaharadhanya--chopped)chopped) 10106-WholeWhole7 tbsp Oil BlackBlack pepperpepper cornscorns((SabutSabutKalimirchKalimirch)) ForFor BunBun KababsKababs 11 --22 tsp.Frytsp. the CuminCumin beef Seeds Seedsshanks((ZeeraZeera & bones)) with22 EggsgingerEggs and garlic paste in a 11 BigBiglittle CardamomCardamom bit of oil.(Bari(Bari Then Illaichi Illaichiadd the)) yogurtOilOil to it and fry a little more. 121--22 tspThentsp SaltSalt add Shan Nihari Masala ( 12I12 use BreadBread a little BunsBuns less than a packet 22--33 GarlicGarlicand save ClovesCloves some for later). ChutneysChutneys 3 Fry a bit more and then add enough water so everything BoilBoil thethe potatoespotatoes withwith 1/21/2 tsptsp saltsalt andand thenthen mashmash them.them. 11 submerges in the water (well.. almost). 422 LetBoilBoil it thethe cook daaldaal coveredonon lowlow till--mediummedium the meat flame(covered)flame(covered) becomes really with withtender ginger,ginger,( if it’s chicken,garlic,garlic, onions,onions, it won’t redred take chillies,chillies, long). blackblack pepperpepper corns,corns, cloves,cloves, cumincumin seeds,seeds, bigbig cardamomcardamom andand saltsalt inin 22 cupscups ofof waterwater 5 Once the meat is tender, I fish the meat (leave the bones in) 33 outWhenWhenof the itit coolscools gravy down,down, and keep grindgrind it itaside.it finely.finely. AddAdd thethe boiledboiled andand mashedmashed potatoes,potatoes, chaatchaatmasala,masala, garamgarammasalamasala powder,powder, 6 Whiskchoppedchopped the greengreen Atta in chillieschillies a bowl andand with coriander.coriander. some water AdjustAdjust to make thethe a saltsalt smooth atat thisthis pastepointpoint .and. then slowly add to the cooking gravy (till the right consistency of the gravy) and leave it to cook on slow heat. 44 MakeMake kababskababs ofof thisthis mixture.mixture. BeatBeat thethe eggseggs andand sprinklesprinkle saltsalt I let it cook for 12 hours or even more.. (the more it cooks the 7 inin it.it. CoatCoat thethe kababskababs inin thethe eggegg andand shallowshallow fryfry themthem tilltill theythey better it is). turnturn goldengolden brownbrown.. 8 I then fish out the bones (and throw them away), add the 55 meat,NowNow inincool thethe it same sameand put pan,pan, it inaddadd the aa fridge,fewfew dropsdrops for at ofof least oiloil andand a day fry/toastfry/toast or two thethe (bunsbunsaged (bothNihari(both sidessidesis always)) better). 966 TheNowNow day assembleassemble you want.. II put putto serve thethe tamarindtamarind it, heat up ++ the greengreen Nihari chutneychutneyand give onon both boththe bhagharsides,sides, putput(or thethe tadka friedfried). kabab,kabab,greengreen chutneychutney raita,raita, tomatoes,tomatoes, oniononion rings,rings, aa fewfew dropsdrops ofof ketchupketchup andand sprinklesprinkle somesome chatchat 10 Formasala.masala. the Bhaghar: Fry the sliced onions in oil/ghee (I use a bit of both) and when it is brown, add the remaining Nihari masala to OneOne ofof thethe mostmost popularpopular streetstreet foodfood ofof KarachiKarachi –– thethe Nihari is my ABSOLUTE favorite Pakistani food. I can eat Nihari for breakfast, 77 itFryFry and thethe just assembledassembled after a minute bunbun kababkabab(so that againagain you indon’tin thethe burn pan,pan, the inin a a fewfew dropsdrops lunch, dinner and then next breakfast and thelaythelaywalawalaBunBun KababKabab sooo on. masala),ofof oiloil andandpour presspress it overitit aa littlelittleon the ((soso Nihari thingsthings. don’tdon’t fallfall off,off, whilewhile eatingeating).). CutCut thethe bunbun kababkabab intointo halfhalf andand serveserve withwith chutneychutney 11 Serve with Naan and garnishing. /raita//raita/ ketchupketchup andand ofof coursecourse somesome cokecoke!! For step by step instructions with pictures visit www.DiaryofaPMPmom.com.
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