History of Nihari

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Nihari is a very flavorful and protein rich dish which is famous in south Asian countries. History of nihari dates back to the Mughal era in Indian subcontinent. At that time it was served as breakfast to the Muslim aristocracy of Delhi and Lakhnow. As its name suggests the word Nihari came from the Arabic word Nihar meaning Dawn. Gradually it spread from royal kitchen to labours, it was given to them as a daily wage and it kept them content for whole day long. Later it reached to the different parts of subcontinent and still served with same enthusiasm everywhere.

Picture by me

Nihari is a slow cooked stew made of meat and spices, which is simmered whole night to fully develop the flavor of meat and spices. Usually served with tandoori naan with some topping of thinly sliced cilantro, green chili and ginger.

Different regions has slightly different variation of spices. In old times only beef or mutton was used to make this dish but now chicken nihari is also very popular.

Nihari also symbolizes Pakistan's rich culture and traditions and is considered one of most popular dishes. It aslo spread to the other parts of the world and is enjoyed by food enthusiasts around the globe.

The ingredients of Nihari includes:

1. Meat 1kg ( beef or lamb shanks cut it into pieces)
2. Oil 1/2 cup for cooking
3. 2 medium sized onions
4. Finely chopped ginger and garlic
5. Nihari masala (as per taste)
6. Wheat flour half cup for thickening the gravy
7. 1 liter Water to cook the meat and for gravy

Topping

1. Freshly chopped coriander leaves
2. Thinly sliced green chili
3. Lemon juice

Method:

Pour oil in the sauce pan, add some sliced onion and fry it till golden brown. Add ginger and garlic, stir for a minute then add the meat on it stirr till it changes color. You can adjust all the spices according to your taste and pour 1 litre of water. Let it cook in slow heat for about 4 or 5 hours so that all the ingredients incorporate to create a mouth watering taste. In the last mix wheat flour in a cup of water and make a thick paste then pour it on nihari while stirring on high flame. Let it cook for 5 more minutes then turn off the flame and garnish it with coriander leaves, green chili and some lemon juice on top.

I hope you enjoy the recipe and try it with your own variations.