Nihari is an extremely delicious and unique dish made with a variety of spices and beef or mutton. It is a very old dish that holds historical relevance. Nihari could also be called as Symphony of Mughal Empire. It is mostly eaten in winter or on significant occasions as in Ramzan or Eid ul Adha. It is a highly famous dish in Pakistan, India, and Bangladesh. It is also very beneficial in terms of nutrition.
In Pakistan, this dish holds great significance. I will describe the historical background of Nihari here and share its recipe. You should give it a try and then let me know how you liked it.
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Evolution of Nihari Through History
Nihari is the traditional food of Mughal Empire. In the 18th century, near the Jama Masjid in Delhi, a dish started to be cooked in the Mughal household of Lal Qila. It is said that this dish was created by the Nawab of Awadh (Uttar Pradesh).
Who invented Nihari?
Now, the question is who actually invented Nihari. So, there are mixed opinions. Some say that it was invented in the Mughal King Shah Jahan’s palace; for the cure of cold, fever and infectious flu in winter. Or the other opinion is it was created in Nawab of Awadh (Uttar Pardesh).
Nuance of Nihari
Nihari word is derived from the Arabic word ‘Nahar’ which means ‘morning’. This dish was particularly eaten in morning after the Fajr prayer in Mughal household.
Then, it was served to the laborers at contrast of their daily wages. This food is full of protein due to its meat and spices which boost energy and were effective for the laborers to help them work all day long.
Significance of Nihari in Pakistani Cuisine
As I mention before that Nihari is considered a significant dish in Pakistan. So, there is a special reason behind it. 😊
Pakistan’s National Dish
Nihari is specifically Pakistan’s National dish. After the independence of Pakistan in 1947, the immigrants of Dehli brought their recipe of Nihari to Pakistan. They mostly settle in Karachi. The famous Nihari restaurant in Karachi named Zahid Nehari is after that time. Afterwards, Javaid Nehari (Karachi) and others also started making this traditional dish from all over the country.
Health Benefits of Nihari
Nihari is not just a delicious food, but it also has health benefits in it. The slow cooked meat’s (for about 6-8 hours) stew contains a rich amount of protein and iron. As I discussed above, Nihari was served to the laborers as per their daily wages. Because it boosts energy.
Here are few of its health benefits: –
- Its spices will add warmth to winter meals.
- It avoids nasal problems.common cold, cough and fever.
- It serves as a defense mechanism against common colds, cough, and fevers.
Dehli Nihari Recipe
Now, I’m going to share the traditional recipe of Dehli Nihari here. This recipe is very famous in my family. My mother is an expert in making it as my maternal family (my grandmother) comes from near Jamia Masjid (Dehli). 😊
Ingredients: – (Special Nihari Spices)
Serves 6-7 persons
- Green cardamom 5-6 pc
- Cloves 5-6 pc
- Black peppercorns 1 tsp
- Black cardamom 2pc
- Star anise 2pc
- Mace 1pc
- Nutmeg ¼ inch pc
- Dried ginger 2pc
- Fennel seeds 1 & ½ tbs
- Cumin seeds 1 tbs
- Long pepper 3-4pc
- Bay leaves 2 leaves
- Coriander seeds 1 tbs
- Cinnamon sticks 2sticks
- Carom seeds ½ tsp
- Salt 1 tsp or to taste –
- Red chili powder 1 tbs or to taste
- Turmeric powder 1 tsp
- Kashmiri red chili powder 1 tbs
Ingredients Beef Nihari Stew: –
- Water 2 liter or as required
- Cooking oil ½ Cup
- Beef Shank 750g (about 1.65 lb.)
- Beef bones 250g (about 8.82 oz)
- Ginger garlic paste 2 tbs
- Wheat flour (roasted) 6 tbs
- Water 1 & ½ Cup or as required
- Lemon 4pc cut in 4 parts
- Fresh coriander Chopped
- Ginger Julienne
- Green chili Sliced
Preparation: –
In a frying pan, add green cardamom, cloves, black peppercorns, black cardamom, star anise, mace, nutmeg, dried ginger, fennel seeds, cumin seeds, long pepper, bay leaves, coriander seeds, cinnamon sticks, carom seeds & dry roast on medium flame until fragrant (2 minutes) & let it cool.
In spice mixer, add roasted spices & grind to make powder. Add salt, red chili powder, turmeric powder, Kashmiri red chili powder, grind well & take out in a bowl. Mix until well combined. Nihari masala is ready!
Can be stored in an airtight jar for up to 2 weeks on counter & up to 6 months in refrigerator.
Prepare Beef Nihari Stew: –
In a pot, add cooking oil, beef shank & beef bones, mix well & cook on medium flame for 4-5 minutes. Add ginger garlic paste, mix well & cook for 2-3 minutes. Now add prepared nihari masala mixture & mix well. Cook it for 10 minutes and then turn off the flame, cover it; rest it for 10 mins. Now remove the red oil (tari) from its top and store it in a bowl.
Add water, mix well & bring it to boil, cover & cook on low flame for 1 hour & 30 minutes or until meat is tender & stir in between (If required, add water). Meanwhile, in a frying pan, add wheat flour & dry roast until fragrant (2 minutes) & let it cool. Add water, whisk well (no lumps, in liquid texture) & set aside.
Now, add this liquid mixture of wheat flour slowly in meat; flame should be medium and run the spoon as well (no lumps here too). Again, cook it for 30-45 minutes on low flame. After that, turn off the flame, cover & let it rest for 10 minutes.
It’s ready now. Dish it out and pour that red oil (tari) on it. Garnish with fresh coriander, ginger, green chili & squeeze lemon on it. Serve with naan or khameeri roti. Enjoy! 😉
What is Nalli Nihari?
Some people often asked what is ‘nalli nihari’? So ‘nalli’ means ‘bone marrow’. In the recipe I’ve shared above, the bones I put in it have bone marrow. Nalli Nihari is more flavorsome than a simple Nihari yet contains more health benefits. There is not much difference in the recipes of these two.
Difference between Paya and Nihari
Many people outside the subcontinent often get confused between paya and nihari. Nihari is made from beef or mutton shank, whereas paya is made from beef or mutton trotters. They are completely different. I will share a recipe for paya sometime.
Nihari is a royal dish. You must have already inferred the recipe. When you taste it, you will truly realize its excellence. The historical connection of this dish with the Jama Masjid and Delhi, which is linked to Pakistan’s history, adds to its prestige. The delicious taste and health benefits of this dish make winters even more enjoyable. It is enthusiastically enjoyed throughout the country during winters. Additionally, it is also served at weddings and special gatherings. Nihari is also very delicious when made with camel meat. Try making Nihari yourself and let us know how you liked this dish.
FAQs
What is the best cut of meat for Nihari?
The best cut of meat for Nihari is beef shank or lamb with bones. The marrow from the bones adds a rich, deep flavor to the broth, making the dish more flavorful and authentic.
Can Nihari be made with chicken instead of beef?
Yes, Nihari can be made with chicken. While the traditional recipe uses beef or lamb, chicken Nihari is a lighter alternative and cooks faster.
How long does it take to cook Nihari?
Nihari requires slow cooking for at least 6-8 hours to achieve the best flavor and tender meat. This long cooking time allows the spices to meld and the meat to become melt-in-your-mouth tender.
Can I prepare Nihari in advance?
Absolutely! In fact, Nihari often tastes better the next day as the flavors have more time to develop. You can prepare it a day ahead and reheat it before serving.