Channel: Raihana’s Cuisines

Category: Howto & Style

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Description: #chickennihari #homemade #raihanascuisines #instantpot #lowcarb #keto #glutenfree This is a homemade nihari recipe made in an instant pot with no boxed stuff, this way you can control the flavor, and heat and adjust according to your family's pallet. Full Recipe 👇🏼 If you have already SUBSCRIBED thanks from the bottom of my heart If you are new to my channel I welcome you to my family! youtube.com/c/RaihanaMulla The silicone baking mat I use in my videos: amzn.to/2SqtfN My delicious red chutney: youtu.be/xvboYDd18Og Vermicelli: amzn.to/2twExYn Rolling pin I use on my videos: amzn.to/2BHQudF portable stove: amzn.to/2EELU3Z Butane gas I use in my videos: amzn.to/2GxpoLZ Air Fryer I use in my videos: amzn.to/2RdvSUI Instant Pot I use in my videos: amzn.to/2EEOqai My most recent video goo.gl/5KEewF My most viewed video goo.gl/QJcEfA Join me on these Social Media platforms Website: raihanasrecipes.com Facebook Page facebook.com/Raihanascuisine Instagram instagram.com/raihanascuisines Pinterest pinterest.com/Raihanaa Twitter twitter.com/RaihanasCuisine For business purposes only Raihanascuisines@gmail.com You are welcome to send me cool things Raihana's Cuisines 9657 Colorado Lane N Brooklyn Park MN 55445 Raihana's Cuisines is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon Ing: 2 tbsp olive oil 2 whole chicken cleaned and cut in 8 pieces (16 pieces total) 1 large onions diced finely 2 tbsp fresh ginger and garlic 1 large cinnamon stick 3 tbsp chickpea flour 2.5 cups water (1/2 cup used to mix with the chickpea flour for the slurry) and (2 cups for the gravy) 3 tbsp paprika 1 tbsp Kashmiri red chili pepper 1 tbsp garam masala 1 tsp turmeric 1 tbsp coriander powder salt to taste 3 tbsp thick yogurt dry roasted spices 👇🏼 1 tbsp fennel seeds 1 tbsp cumin 1/2 tsp black peppercorn 3 dried red chili peppers that are dried (add more to add more heat) fresh coriander (garnish optional) slivered ginger (garnish optional) Method: First dry roast the fennel, cumin, black peppercorn and the red chili peppers until toasty, blend it and keep it aside. Set the instant pot on sauté mode, add the oil in it and let it come to temperature, add the onions and let it sauté until light brown, next add the fresh ginger and garlic and stir well, next add the cinnamon stick, yogurt, roasted masala powder, garam masala, turmeric, coriander powder, paprika and the Kashmiri red chili pepper as well as the salt, mix all these ingredients very well for about a minute, this insures that the spices have fried up really well with the other ingredients. Finally add the chicken in there and give it one more mix making sure all the ingredients have incorporated really well. Add the 2 cups of water and mix well, cover the instant pot and put it on poultry at 10 minutes cooking time with a slow release of 15 minutes. While the nihari is cooking mix the 1/2 cup of water with the chickpea flour and keep it aside. Once you have slow released the instant pot do a quick taste test and adjust the seasoning according to your pallet. Next add the chickpea slurry and let it come to a boil once until the curry has thickened. Top with fresh coriander and slivered ginger. Enjoy!