PERFECT DEGI NIHARI (NAHARI)

Dear friends presenting PERFECT DEGI NIHARI (NAHARI), Lucknow, Dilli Karachi style. Copyright protected RECIPE CARD: For Bong meat: 1.5 kg Nali Bones: 1.5 kg Wheat Flour: 1/2 measuring Cup Dried fat 150 gm Oil/Ghee: 1 to 2 Cups Ginger Paste: 1.5 Tbsp Garlic Paste: 1 tbsp At the end Nahari Curry should be 3 Liters Whole Spices to be fine grinned PIPLI: 4 KABAB CHINI: 6 JYFAL: 1/4 BALL JAVETRI: 4 Flacks AJWAIN: 1/4 Tsp BADIAN: 2 BLACK PEPPER: 1 Tsp CLOVES: 7 WHITE CUMIN: 1/2 Tbsp BLACK CUMIN: 1/2 Tsp FENNEL SEEDS: 3 Tbsp BLACK CARDAMOM: 2 GREEN CARDAMOM: 5 CINNAMON: 1 of 2" WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 3 GROUND SPICES: SALT: 2 Tbsp Or To Taste RED CHILI POWDER: 2 Tbsp KASHMIRI CHILI POWDER: 2 Tbsp DRIED GINGER POWDER: 2 Tbsp GARLIC POWDER: 1.5 Tbsp HALDI (TURMERIC) POWDER: 1/2 Tbsp ========================================== RECIPE CARD: For Bong meat: 5 kg Nali Bones: 5 kg Wheat Flour: 1.5 measuring Cup Dried fat 500 gm Oil/Ghee: 5 cups Cups Ginger Paste: 6 Tbsp Garlic Paste: 5 Tbsp At the end Nahari Curry should be 9 to 10 Liters Whole Spices to be fine grinned PIPLI: 16 KABAB CHINI: 24 JYFAL: 1 BALL JAVETRI: 16 Flacks AJWAIN: 1 Tsp BADIAN: 8 BLACK PEPPER: 4 Tsp CLOVES: 28 WHITE CUMIN: 2 Tbsp BLACK CUMIN: 1.5 Tsp FENNEL SEEDS: 12 Tbsp BLACK CARDAMOM: 6 GREEN CARDAMOM: 20 CINNAMON: 3 of 2" WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 9 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 9 GROUND SPICES: SALT: 8 Tbsp Or To Taste RED CHILI POWDER: 6 Tbsp KASHMIRI CHILI POWDER: 7 Tbsp DRIED GINGER POWDER: 8 Tbsp GARLIC POWDER: 4 Tbsp HALDI (TURMERIC) POWDER: 1.5 Tbsp =========================================== FOR 1 Kg Meat and 1 Kg Bones RECIPE CARD: For Bong meat: 1 kg Nali Bones: 1 kg Wheat Flour: 1/2 measuring Cup Dried fat 100 gm Oil/Ghee: 1.5 Cups Ginger Paste: 1 Tbsp Garlic Paste: 1 tbsp At the end Nahari Curry should be 2. Liters Whole Spices to be fine grinned PIPLI: 3 KABAB CHINI: 4 JYFAL: 1/4 BALL JAVETRI: 3 Flacks AJWAIN: 1/4 Tsp BADIAN: 1.5 BLACK PEPPER: 12 CLOVES: 5 WHITE CUMIN: 1/2 Tbsp BLACK CUMIN: 1/4 Tsp FENNEL SEEDS: 3 Tbsp BLACK CARDAMOM: 1 GREEN CARDAMOM: 4 CINNAMON: 1 of 1.5" WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 3 GROUND SPICES: SALT: 2 Tbsp Or To Taste RED CHILI POWDER: 1.5 Tbsp KASHMIRI CHILI POWDER: 2 Tbsp DRIED GINGER POWDER: 1.5 Tbsp GARLIC POWDER: 1 Tbsp HALDI (TURMERIC) POWDER: 1/3 Tbsp =================================================== RECIPE CARD: For Bong meat: 3 kg Nali Bones: 3 kg Wheat Flour: 1 measuring Cup Dried fat 300 gm Oil/Ghee: 3 Cups Ginger Paste: 3 Tbsp Garlic Paste: 2 tbsp At the end Nahari Curry should be 5 to 6 Liters Whole Spices to be fine grinned PIPLI: 8 KABAB CHINI: 10 JYFAL: 1/2 BALL JAVETRI: 8 Flacks AJWAIN: 1/2 Tsp BADIAN: 3 BLACK PEPPER: 3 tsp CLOVES: 15 WHITE CUMIN: 1 Tbsp BLACK CUMIN: 1/2 Tsp FENNEL SEEDS: 8Tbsp BLACK CARDAMOM: 4 GREEN CARDAMOM: 10 CINNAMON: 2 of 2" WHOLE SPICES WILL BE USED WHOLE: CORIANDER SEEDS: 6 Tbsp in the POTLI (Spice Bag) BAY LEAVES: 6 GROUND SPICES: SALT: 4 Tbsp Or To Taste RED CHILI POWDER: 3 Tbsp KASHMIRI CHILI POWDER: 4 Tbsp DRIED GINGER POWDER: 3 Tbsp GARLIC POWDER: 2 Tbsp HALDI (TURMERIC) POWDER: 1/2 Tbsp