Nihari Recipe
Pakistani Nihari is an incredibly flavorful, slow-cooked stew that has become a culinary staple in Pakistan. With its tender meat, rich spices, and aromatic broth, Nihari offers a perfect blend of warmth and comfort. Traditionally enjoyed as a unique meal, it's often served with naan or rice. This article will cover the history, variations, and simple steps to make this traditional dish in your kitchen.
The Ultimate Guide to Pakistani Nihari: A Rich, Flavorful Delight
Millions of Biharis enjoy the generations-old food because it is convenient and comforting. This iconic stew, simmered to perfection with tender meat, rich spices, and a blend of aromatic herbs, holds a special place in the hearts of food lovers in Pakistan and beyond. Whether it's a family gathering, a special celebration, or just a cold winter day, Nihari never fails to bring people together.
This blog will cover Nihari's history, growth, and how to make it precisely and modify it to your tastes. Let us now start delving into the intriguing realm of Pakistani Nihari.
The History Of Nihari: From Mughal Royalty to Street Food Staple
The origins of Nihari are steeped in the rich history of the Mughal Empire. It is believed that nihari, a dish that developed a following among the nobility, first appeared in the royal kitchens of Mughal emperors. The word "Nihari", which comes from the Arabic word "Nahar", which means "day", indicates that the dish was traditionally made overnight and eaten by the imperial court as a substantial breakfast the following morning.
Over time, Nihari made its way from royal feasts to the streets of old Lahore, Delhi, and other major cities in South Asia. Skilled cooks known as "Nihariwalas", who opened small businesses where they would prepare and serve the dish to the public, were responsible for its preparation. Nihari was a popular dish in the subcontinent when the British established it. People loved it for its taste and its ability to give them long-lasting energy, which made it a great way to start the day.
People from a variety of backgrounds now enjoy Nihari. It has transcended its royal origins and become a beloved dish in Pakistan and beyond, often reserved for special occasions or family gatherings. Nihari holds a unique spot in Pakistani food culture, where it is not just about the meal but the experience of sharing it with loved ones
Key Ingredients in Nihari: What Makes It So Special
The magic of Nihari lies in its perfect balance of spices, tender meat, and rich broth. Here are the key ingredients that make Pakistani Nihari stand out:
Meat:
Traditionally, large chunks of beef shank or mutton have been used to make Nihari. The collagen-rich cuts of meat are ideal for slow cooking, as they break down over time to create a tender, melt-in-your-mouth texture.
The combination of spices used in Nihari that gives it its unique taste is called Nihari Masala (spice mix). Spices include cardamom, cloves, dried red hot pepper, ginger, garlic, cumin, coriander, fennel, cinnamon, and cardamom. Nihari Masala, the sole essential ingredient, can be prepared from scratch with the spices listed above or purchased already prepared.
Wheat Flour:
This is added to the stew to thicken it and give it a velvety consistency.
Ginger and Garlic Paste:
Freshly prepared ginger-garlic paste adds a punch of taste and aroma.
Ghee:
Clarified butter, or ghee, is traditionally used to make Nihari. This adds taste and depth to the dish.
Onions:
Onions are typically fried until golden brown and form the base of the Nihari gravy.
The addition of Greek milk and chicken (an optional meat) gives the dish a little tang.
How to make pakistani Nehari step-by-step
After learning about its history and essential ingredients, let us examine how to make this delicious dish.
Ingredients
1 kg beef shank or mutton, cut into large pieces
Two large onions, cut into thin slices
Two tablespoons of garlic-ginger paste
Two tablespoons of homemade or store-bought Nihari masala
Two tablespoons of wheat flour
Four tablespoons of clarified oil or ghee
One teaspoon of cumin seeds
One teaspoon of coriander seeds
1 cinnamon stick
4-5 cloves
2-3 cardamom pods
2 dried red chilies
One tablespoon of salt (to taste)
One tablespoon of powdered red chilli
One-half teaspoon of turmeric
rice flour.
Two tablespoons of Greek yogurt, if desired
Fresh coriander leaves (for garnish)
One tablespoon of julienned ginger for garnish
Lemon wedges (for serving)
6 cups water
Method
1. Prepare the Nihari Masala:
If you’re making Nihari Masala from scratch, dry roast cumin seeds, coriander seeds, cinnamon sticks, cloves, cardamom, and dried red hot peppers in a pan for a couple of minutes. Once fragrant, grind them into a fine powder using a spice grinder.
2. Fry the onions.
Heat the ghee in a large pot over medium heat. Add the sliced onions and fry until they turn golden brown. This step is crucial for creating the rich, deep base of the Nihari.
3. Add Ginger-Garlic Paste:
Add the ginger-garlic paste to the pot and sauté for another minute until fragrant.
4. Brown the Meat:
Add the beef or mutton pieces to the pot and cook until they are browned on all sides. This preserves the juices and flavor of the meat.
5. Seasoning and Spices:
Add salt, turmeric, red pepper powder, and Nihari masala to the pot. Stir well to coat the meat and onions with the spices. Now, if using it, stir it into the meat mixture.
6. Include water and cook.
Pour in about 6 cups of water and bring it to a boil. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 4-5 hours. This slow cooking process makes the meat tender and allows the tastes to meld together.
7. To thicken the gravy,
Once the meat is tender, mix 2 tablespoons of wheat flour or rice flour with a little water to make a smooth paste. Gradually add it to the stew while stirring constantly to prevent lumps. Let the stew simmer for another 30 minutes until the gravy reaches your desired thickness.
8. Serve:
Garnish with fresh coriander leaves and julienned ginger. Serve hot with steamed rice or naan and a lemon wedge on the side.
Variations of Nihari: A Dish for Every Taste
Although the traditional Nihari recipe is cherished, various cooks and geographical areas have their very own distinctive variations of the dish:
Mutton Nihari:
Mutton is a popular choice for Nihari, particularly in rural areas where goat meat is more common. It imparts a slightly different taste and texture than beef.
Chicken Nihari:
A quicker and lighter version of Nihari, chicken can be substituted for beef or mutton. While not as rich and hearty, it is still delicious and perfect for a lighter meal.
Nihari with Bones or Boneless Meat:
Some people prefer Nihari with boneless meat for convenience, while others swear by the traditional bone-in cuts, as they add more taste to the broth.
🧊 Instructions:
Let the Nihari cool completely before freezing.
Store in airtight containers or Ziploc bags.
Can be frozen for up to 1 to 2 months for best quality.
If possible, store the oil/tempering (tarka) separately for better flavor when reheating
Freezing Tip:
Freeze Nihari in individual portions so you only defrost what you need.
🔥 Reheating Instructions:
From Fridge:
Pour Nihari into a saucepan and heat on low flame for 8–10 minutes. If it becomes too thick, add a little water or beef stock.
From Freezer:
First thaw in the fridge overnight, then reheat on the stove over low to medium heat.
Microwave Method:
Use a microwave-safe bowl with a lid. Heat for 2–3 minutes, stirring every minute for even heating.
🧂 Storage Tips:
In the Fridge:
Store Nihari in an airtight container for up to 3–4 days.
At Room Temperature:
Do not leave Nihari at room temperature for more than 2 hours to avoid spoilage.
❓Frequently Asked Questions (FAQs)
Q1: What type of meat is best for Nihari?
A: Traditionally, Nihari is made with beef shank (bone-in, marrow-rich cuts). You can also use mutton or chicken.
Q2: Is Nihari supposed to be very spicy?
A: Nihari is medium spicy. You can adjust the red chili powder to your preference.
Q3: Can I make Nihari without bone marrow (nalli)?
A: Yes, but the marrow adds richness and authentic flavor to the dish.
Q4: Is flour necessary in Nihari?
A: All-purpose flour is used to thicken the gravy, but you can also use cornflour or rice flour as substitutes.
Q5: How long does Nihari take to cook?
A: Traditional Nihari takes 4–5 hours on a slow flame. In a pressure cooker, it can be ready in 1.5–2 hours.
Q6: Does reheating affect the flavour of Nihari?
A: Not at all—in fact, Nihari tastes even better the next day after the spices have infused further!
Tips for perfect Nihari
Slow Cooking:
Tender meat and fflavourfulstews require patience. The longer you cook Nihari, the better it tastes. You can cook it on low heat for several hours or use a pressure cooker for a quicker version.
Spice Modifications:
The user can change the quantity of fresh green peppers or spicy powder used in Nihari based on their preferences
Resting Time:
Like many stews, Nihari tastes even better the next day when the taste has had more time to meld.
Conclusion:
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