Nihari is a rich and aromatic stew that hails from the Indian subcontinent, particularly popular in Pakistan and North India. Traditionally enjoyed as a breakfast dish, Nihari is a slow-cooked delight, infused with an array of spices and tender meat, usually beef or lamb. It’s a dish that epitomizes comfort food and is often reserved for special occasions and gatherings.
Ingredients
To prepare this delectable dish, you will need:
For the Nihari
- 1 kg beef shank or lamb, cut into large pieces
- 4 tablespoons oil or ghee
- 2 large onions, thinly sliced
- 2 tablespoons ginger-garlic paste
- 1/2 cup plain yogurt
- 6 cups water or beef broth
- 1/2 cup whole wheat flour (atta), mixed with water to form a smooth paste
Spice Mix (Nihari Masala)
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon black peppercorns
- 1 teaspoon cloves
- 1 teaspoon green cardamom pods
- 1 teaspoon black cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon mace powder
- 1 tablespoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 tablespoon salt (adjust to taste)
Instructions
- Prepare the Spice Mix Dry roast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, green cardamom, black cardamom, cinnamon stick, and bay leaves in a pan over medium heat until fragrant. Let them cool and then grind them into a fine powder. Mix in the nutmeg powder, mace powder, red chili powder, turmeric powder, and salt. Set aside.
- Cook the Meat In a large pot or Dutch oven, heat the oil or ghee over medium heat. Add the sliced onions and cook until they turn golden brown. Add the ginger-garlic paste and sauté for a few minutes until the raw smell disappears.
- Add the Meat and Yogurt Add the beef or lamb pieces to the pot and sear them until they are browned on all sides. Add the yogurt and cook for a few minutes, stirring continuously.
- Add the Spice Mix Sprinkle the prepared Nihari masala over the meat and mix well to coat evenly. Pour in the water or beef broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 3-4 hours. The longer it cooks, the more tender the meat will become.
- Thicken the Gravy Once the meat is tender, add the wheat flour paste to the pot, stirring continuously to avoid lumps. Let it cook for another 30 minutes to thicken the gravy. Adjust the seasoning with salt if needed.
- Garnish and Serve Serve the Nihari hot, garnished with fresh cilantro, julienned ginger, sliced green chilies, and a squeeze of lemon juice. Enjoy it with naan, paratha, or steamed rice.
Tips and Variations
- Bone Marrow: For an authentic touch, include some bone marrow pieces in the stew. They add a rich flavor and gelatinous texture.
- Overnight Cooking: Nihari is traditionally slow-cooked overnight for maximum flavor. You can use a slow cooker for this method.
- Lamb Variation: If using lamb, ensure it’s cooked until extremely tender and falling off the bone.
- Instant Pot: For a quicker version, you can use an Instant Pot or pressure cooker to reduce the cooking time.
Conclusion
Nihari is more than just a dish; it’s a culinary experience that showcases the depth of flavors and traditions of South Asian cuisine. Whether you’re making it for a festive occasion or a hearty family meal, this recipe will bring warmth and satisfaction to your table. Try this Nihari recipe and savor the rich, spicy, and comforting flavors that have been cherished for generations.