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Chicken Nihari Haleem and Pulao Nali Recipe

Nihari Nali How To Cook

The word Nihari originates from the Arabic word ‘Nahaar’ which signifies ‘early morning’. Nihari is a Pakistani just as Indian and Bangladeshi dish with a bursting fiery stew that contains moderate cooked lamb, meat or chicken. It is named Nihari in light of the fact that it used to appreciate promptly toward the beginning of the day.

Specifically, seive the masala to get a fine masala powder and best results.

Another tip, you can commonly substitute whole pizzazz for grounded get-up-and-go and grounded season for sum. Like substitute whole Kashmiri stew for grounded Kashmiri bean stew powder.

Nihari Formula

In this formula, Nehari is made with chicken and its additionally have an ideal taste. Give a shot heavenly attempted and tried formula of Chicken Nihari by Famous Chef Zakir. I generally make chicken nihari with this formula.

Consistently review whole flavors when grounded are more grounded in season by then store brought grounded flavors. Much equivalent to normally squashed pepper is strong than privately obtained dim pepper powder.

At long last, endeavor to make Nihari 4-6 hour ahead and let it sit for a couple of hours for improved flavors.

Ordinarily Nihari is made with hamburger, yet now a days numerous individuals don’t eat meat particularly youths want to eat chicken. In this way, you need a Perfect Pakistani Food Recipe of Chicken Nihari that turns out lip smacking. You are at the perfect spot. We have that flavorful formula that won’t let you down.

Nihari Making Guidelines

Spot sonf and sonth in a muslin material and tie this like a potli.

Warmth up ghee and fry onion until light darker, evacuate onion and granulate to make glue.

In the mean time include chicken in ghee and pan fried food at high fire till chicken changes shading.

Blend ginger, garlic glue in one cup of water and include chicken with salt and onion glue.

At the point when its beginnings bubbling, include red bean stew powder and cook well until water of ginger, garlic glue dry. Slow the fire.

At the point when the onion will blend in sauce at that point include water the amount you need its soup. In a perfect world 2 glass of water. Put potli in it.

Check salt on this point. Spread and increment fire and cook until chicken delicate and required stock left.

Take out potli.

Blend flour in 1 cup of water and pour glue in sauce gradually to thick it. Try not to include all glue without a moment’s delay. It’s up to you how much thick sauce you need. Blend on high fire.

Blend garam masala in ¼ cup of water and incorporate it in thick sauce. Spread and stew for 2-3 minutes.

(try not to cook in the wake of including garam masala simply stew)


  • Chicken 1 Kg
  • Water 1 Liter
  • Yogurt 1/2 Cup
  • Garlic Paste 1 tsp
  • Ginger Paste 1 tbsp
  • Onion 1 (Chopped)
  • Nihari Masala 2 tbsp
  • Red Chili Powder 1 tbsp
  • Turmeric Powder 1/2 tsp
  • All Spices Powder 1/2 tsp
  • Salt 1 tsp
  • Plain Flour 2 tbsp
  • Ghee/Oil 1 Cup
  • Green Coriander 2 tbsp
  • Green Chili 4 (Chopped)
  • Ginger 1 inch
  • Lemon 2

Pictorial Recipe of Chicken Nihari

Method to make Nihari Masala


Take Masala in Fripan and Mix with Other and Grind into a fine powder.


Method to make Chicken Nihari


1: heat ghee include ginger&garlic glue, salt, red bean stew and fry for 1 moment on high fire.


2: at that point include the chicken pieces and fry till changes shading on high fire.


3: presently include the nihari masala blend well, at that point include water 5 enormous glasses blend and sit tight for a bubble on high fire, presently expedite the fire medium and cook till the chicken fifty-fifty done.


4: at that point expel the chicken pieces and keep aside.


5: blend the wheat flour with water and make a glue, ensure they r no protuberances.


6: presently include the glue in the curry utilize a sifter with the goal that they are no protuberances blend and keep fire on medium.


7: include the chicken pieces and stew on low to medium till the curry gets thick.


8: heat ghee include onions and fry, at that point add this to the curry.


9: cook for further 5 minutes.


10: serve hot with naan, lemon, ginger, green stew.



About Ali Qasim

I am a Blogger, My Specialty is to cook and write on food, i am a consultant of health and suggest diet to sportsman, i love to make and share different New recipe.

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