Nihari

nihari

Nihari is a traditional Pakistani dish that is highly popular throughout the country, and its rich and flavorful taste has made it an irresistible delicacy for royals, locals, and tourists alike. Nihari comes from the Urdu word Nahar, which means daybreak, as it was originally served as a breakfast dish in the Mughal era.

Nihari dates back several centuries when it was prepared for the Mughal kings and nobles in Northern India. Over time, this dish traveled to Pakistan, and with time, it became an integral part of Pakistani cuisine. Nihari is now an essential dish that has earned a place in Pakistani households with families and friends gathering to savor the dish.

This dish is made with chunks of bone-in beef cooked in a rich spicy gravy of flavorful aromatic spices such as cinnamon, cloves, bay leaves, and green cardamom. The beef is slowly cooked in a pot for hours, allowing the flavors from the spices, herbs, and meat to develop gradually. The prolonged cooking and simmering give rise to a richness that truly encompasses the taste that Nihari is known for.

The spicy and savory texture of Nihari is a result of its slow-cooking method as it allows the beef’s natural flavors to combine with the various spices and create a perfect blend of heat and richness. One of the distinct things about Nihari is that it is cooked in its own fat, which leads to a delicious, melt-in-your-mouth feel.

The dish is served with freshly-fried onions, coriander, and green chilies, along with a squeeze of lime for a zesty flavor finish. Nihari is typically enjoyed with crispy naan and kulchas, made in a clay pot oven. The bread is perfect for dipping into the savory gravy, allowing the flavors to mesh together, providing an amazing eating experience.

Despite the dish’s popularity, Nihari is not readily available at every food shop and restaurant. This classic beef dish requires significant effort and time to prepare. Moreover, the traditional recipe involves several steps and requires specific spices to create the unique blend of flavors that make the taste so irresistible. The time-intensive process of making Nihari requires ample preparation and skill, making it a hallmark of a good cook.

Overall, Nihari is a delicious and hearty Pakistani beef stew that has captured the hearts of many Pakistanis across the country. It is a dish that is not only enjoyed by people but is also celebrated in certain Pakistani festivals and events. Its rich and spicy flavors have turned it into a culinary icon for the region, a dish that defines the essence of Pakistani cuisine.

Ingredients:

  • 1 kg beef shank or lamb shank
  • 1 cup oil or ghee
  • 2 onions, sliced
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala powder
  • Salt to taste
  • 1/2 cup wheat flour
  • 8-10 cups water
  • For garnishing: fried crispy onions, chopped fresh coriander, ginger julienne, sliced green chilies, lemon wedges.

Instructions:

  1. Wash the meat and soak it in water for 30 minutes to remove any impurities. Drain the water and keep the meat aside.

  2. In a heavy-bottomed pot or a nihari pot, heat the oil or ghee on medium heat.

  3. Add the sliced onions and fry until they turn golden brown.

  4. Add ginger-garlic paste and fry for 2-3 minutes.

  5. Add the meat and fry it for 5-7 minutes until it changes color.

  6. Add all the spices - red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt to taste. Mix everything well.

  7. Add 8-10 cups of water to the pot and bring it to a boil.

  8. Lower the heat to a simmer and cook the meat for 2-3 hours until it becomes tender.

  9. In a separate pan, roast the wheat flour on low heat until it turns light brown in color.

  10. Add the roasted wheat flour to the meat curry and stir it well.

  11. Simmer the nihari on low heat for another 1-2 hours, stirring occasionally, until the gravy thickens.

  12. Serve the nihari hot, garnished with fried crispy onions, chopped fresh coriander, ginger julienne, sliced green chilies, and a wedge of lemon on the side.

Enjoy your delicious Pakistani Nihari with naan or roti!