text: Nihari is my ABSOLUTE favorite Pakistani food. I can eat Nihari for breakfast, lunch, dinner and then next breakfast and sooo on. Basically until there is left over Nihari in the fridge, I will not eat anything else!
  I was a very fussy eater as a child. Half an hour before the dinner I would ask my mom “What’s for dinner?” and make faces if there was something which had veggies. And then my dad would walk to a nearby resturant and bring Nihari – only for me.. (Yes, I was a spoilt brat.. my dad was the best dad EVER! ). And this used to happen at least twice or thrice a week 🙂
  When I moved to Doha, I didn’t find ANY place that served good (or even acceptable) Nihari, so I had no choice but to master the art of making my favorite dish.
  I use Shan Nihari Masala when I make Nihari , but have never read the instructions at the back (always follow my mum’s method and tips and tricks).
  Serves about 6-8 people. Download Recipe Card
  - 1 kg Boneless Beef Shanks (You can also use Chicken with bones)
  - 500 gm of Bones (Bones makes a HUGE difference)
  - 1 tbsp Ginger Paste ( or Powder)
  - 1 tbsp Garlic Paste (or Powder)
  - 4 tbsp. of Plain Yogurt
  - 3-4 tbsp. Atta Flour
  - 1 Small Onion (sliced)
  - 6-7 tbsp Oil
  - Green chilles
  - Fry the beef shanks & bones with ginger and garlic paste in a little bit of oil. Then add the yogurt to it and fry a little more.
  - Then add Shan Nihari Masala ( I use a little less than a packet and save some for later).
  - Fry a bit more and then add enough water so everything submerges in the water (well.. almost).
  - Let it cook covered till the meat becomes really tender ( if it’s chicken, it won’t take long).
  - Once the meat is tender, I fish the meat (leave the bones in) out of the gravy and keep it aside.
  - Whisk the Atta in a bowl with some water to make a smooth paste and then slowly add to the cooking gravy (till the right consistency of the gravy) and leave it to cook on slow heat.
  - I let it cook for 12 hours or even more.. (the more it cooks the better it is).
  - I then fish out the bones (and throw them away), add the meat, cool it and put it in the fridge, for at least a day or two (aged Nihari is always better).
  - The day you want to serve it, heat up the Nihari and give the bhaghar (or tadka).
  - For 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 it and just after a minute (so that you don’t burn the masala), pour it over on the Nihari.
  - Serve with Naan and garnishing.
  My MUM’s TIPS:
  - Use yogurt to fry the meat initially.
  - Use bones along with the boneless meat.
  - Cook the gravy for as long as you can.
  - Cook Nihari at least a day before you have to serve it. Aged Nihari is always yummier.
  No Rocket Science here, but these tips makes a lot of difference.. give it a try next time you cook Nihari!
  Visit the Recipe Section of my page HERE to see more recipes..
explanation: The document is a personal narrative and recipe for Nihari, a favorite Pakistani dish. It describes the author's love for Nihari, their childhood experiences, and a detailed recipe for making it. The document does not contain any math questions or answers.
distilabel_metadata.content: Evaluate the user given text extract and determine if it contains a math question and optionally and answer to this question.
  
  Output rules:
  
  1. Briefly describe the document and mention if it contains a question or a question and answer.
  2. Finalize the output with: Label: no-question,question,question-and-answer,multiple-question,multiple-question-and-answer
distilabel_metadata.role: system
distilabel_metadata.content: Nihari is my ABSOLUTE favorite Pakistani food. I can eat Nihari for breakfast, lunch, dinner and then next breakfast and sooo on. Basically until there is left over Nihari in the fridge, I will not eat anything else!
  I was a very fussy eater as a child. Half an hour before the dinner I would ask my mom “What’s for dinner?” and make faces if there was something which had veggies. And then my dad would walk to a nearby resturant and bring Nihari – only for me.. (Yes, I was a spoilt brat.. my dad was the best dad EVER! ). And this used to happen at least twice or thrice a week 🙂
  When I moved to Doha, I didn’t find ANY place that served good (or even acceptable) Nihari, so I had no choice but to master the art of making my favorite dish.
  I use Shan Nihari Masala when I make Nihari , but have never read the instructions at the back (always follow my mum’s method and tips and tricks).
  Serves about 6-8 people. Download Recipe Card
  - 1 kg Boneless Beef Shanks (You can also use Chicken with bones)
  - 500 gm of Bones (Bones makes a HUGE difference)
  - 1 tbsp Ginger Paste ( or Powder)
  - 1 tbsp Garlic Paste (or Powder)
  - 4 tbsp. of Plain Yogurt
  - 3-4 tbsp. Atta Flour
  - 1 Small Onion (sliced)
  - 6-7 tbsp Oil
  - Green chilles
  - Fry the beef shanks & bones with ginger and garlic paste in a little bit of oil. Then add the yogurt to it and fry a little more.
  - Then add Shan Nihari Masala ( I use a little less than a packet and save some for later).
  - Fry a bit more and then add enough water so everything submerges in the water (well.. almost).
  - Let it cook covered till the meat becomes really tender ( if it’s chicken, it won’t take long).
  - Once the meat is tender, I fish the meat (leave the bones in) out of the gravy and keep it aside.
  - Whisk the Atta in a bowl with some water to make a smooth paste and then slowly add to the cooking gravy (till the right consistency of the gravy) and leave it to cook on slow heat.
  - I let it cook for 12 hours or even more.. (the more it cooks the better it is).
  - I then fish out the bones (and throw them away), add the meat, cool it and put it in the fridge, for at least a day or two (aged Nihari is always better).
  - The day you want to serve it, heat up the Nihari and give the bhaghar (or tadka).
  - For 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 it and just after a minute (so that you don’t burn the masala), pour it over on the Nihari.
  - Serve with Naan and garnishing.
  My MUM’s TIPS:
  - Use yogurt to fry the meat initially.
  - Use bones along with the boneless meat.
  - Cook the gravy for as long as you can.
  - Cook Nihari at least a day before you have to serve it. Aged Nihari is always yummier.
  No Rocket Science here, but these tips makes a lot of difference.. give it a try next time you cook Nihari!
  Visit the Recipe Section of my page HERE to see more recipes..
distilabel_metadata.role: user
distilabel_metadata.raw_output_q_a_detector_0: The document is a personal narrative and recipe for Nihari, a favorite Pakistani dish. It describes the author's love for Nihari, their childhood experiences, and a detailed recipe for making it. The document does not contain any math questions or answers.
  
  Label: no-question