NIHARI

Nihari Recipe: A Classic Pakistani Delicacy

Nihari is a traditional and beloved dish in Pakistani and North Indian cuisine. Known for its rich, hearty, and aromatic flavor, Nihari is a slow-cooked stew made from tender meat, typically beef or mutton, simmered in a flavorful gravy made with a blend of spices. The word Nihari is derived from the Arabic word "Nahar", which means "day," indicating that the dish was originally cooked overnight and served for breakfast the next morning. With its deep, complex flavors, Nihari is often enjoyed with naan, paratha, or rice, making it the perfect comfort food for special occasions or family gatherings.

Here’s a step-by-step recipe to make a delicious Nihari at home, with detailed instructions for a rich, tender, and flavorful outcome.

Ingredients:

For the Nihari:

• 1 kg beef shank (or mutton), cut into large pieces (bone-in cuts are ideal for added flavor)
• 3 tablespoons ghee or vegetable oil
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 4 medium tomatoes, finely chopped
• 4-5 green cardamom pods
• 2-3 cinnamon sticks
• 4-5 cloves
• 1 teaspoon cumin seeds
• 1 tablespoon coriander powder
• 1 teaspoon red chili powder (adjust according to spice preference)
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 tablespoon Nihari masala (a special spice mix, available in stores)
• Salt to taste
• 6 cups water (adjust as needed for desired consistency)

For the Nihari Thickening Paste:

• 2 tablespoons wheat flour or rice flour
• 1/2 cup water (for mixing the flour into a smooth paste)

For Garnishing:

• Fresh coriander leaves, chopped
• 2-3 green chilies, sliced
• Lemon wedges
• Ginger, thinly sliced (optional)
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Instructions:

Step 1: Searing the Meat

1. Heat the Oil or Ghee: Begin by heating 3 tablespoons of ghee or vegetable oil in a large pot or pressure cooker over medium heat. Ghee adds an extra layer of richness and depth to the Nihari, making it more authentic.

2. Brown the Meat: Once the oil is hot, add the beef or mutton pieces and sear them on all sides until they are browned. This step helps to lock in the flavors and gives the meat a nice texture. It may take about 10 minutes.

Step 2: Cooking the Spices and Base

1. Sauté the Onions: After the meat has browned, add the finely sliced onions to the pot. Sauté them until they turn golden brown and caramelized, about 10-12 minutes. The caramelized onions will form the base for the gravy, adding a sweet, rich flavor to the dish.

2. Add Ginger-Garlic Paste: Once the onions are browned, add the ginger-garlic paste. Sauté the mixture for 2-3 minutes until the raw aroma of the ginger and garlic disappears.

3. Add Tomatoes and Spices: Now, add the chopped tomatoes, coriander powder, red chili powder, turmeric powder, and garam masala. Cook for about 5-7 minutes, until the tomatoes soften and the oil starts to separate from the spices. This will create a fragrant and flavorful gravy.

4. Add Whole Spices: Add the green cardamom pods, cinnamon sticks, and cloves to the pot. These whole spices infuse the Nihari with aromatic flavors that are characteristic of this dish.

Step 3: Slow Cooking the Nihari

1. Add Water: Add 6 cups of water to the pot, or more depending on the consistency you desire for your Nihari. Stir everything well, making sure the meat is submerged in the liquid.

2. Simmer the Meat: At this point, cover the pot and allow the meat to cook on low heat for about 2-3 hours. If you're using a pressure cooker, cook the Nihari under pressure for 45-50 minutes on medium heat. The slow cooking process allows the meat to become tender and absorb all the spices, creating a rich, flavorful stew.

3. Check for Tenderness: After 2-3 hours of simmering (or pressure cooking), check the meat for tenderness. The beef or mutton should be fall-apart tender. If needed, cook for an additional 30 minutes to ensure the meat is perfectly tender.

Step 4: Thickening the Gravy

1. Make the Thickening Paste: In a small bowl, mix the wheat flour or rice flour with 1/2 cup of water to form a smooth paste. This paste will help thicken the Nihari’s gravy to the desired consistency.

2. Add the Paste: Gradually add the paste to the simmering Nihari, stirring constantly to prevent lumps. Continue to cook for another 15-20 minutes, allowing the gravy to thicken and become rich and velvety.

3. Adjust the Consistency: If you prefer a thinner gravy, add more water to achieve the desired consistency. Stir well and let it simmer for another 10-15 minutes.

Step 5: Final Touches

1. Taste and Adjust Seasoning: Taste the Nihari and adjust the salt and spices as needed. If the flavor needs more depth, you can add a little more garam masala or Nihari masala.

2. Garnish: Garnish with freshly chopped coriander leaves, sliced green chilies, and a few lemon wedges on the side. For added freshness, you can also add thin slices of ginger.

Step 6: Serving the Nihari

Nihari is traditionally served hot with naan, paratha, or steamed basmati rice. The rich, spicy gravy, along with the tender meat, makes for a truly indulgent meal. It is also commonly enjoyed as a hearty breakfast, especially during colder months, making it the perfect comfort food.

Tips for Making the Perfect Nihari:

• Slow Cooking is Key: The longer you cook Nihari, the more flavorful it becomes. If you can, allow the meat to cook slowly for a few hours to absorb all the spices and become tender.
• Meat Selection: While beef is the most common meat used in Nihari, you can also use mutton or goat meat. Bone-in cuts with marrow, such as shank or neck, add extra flavor and richness to the dish.
• Nihari Masala: Nihari masala is available at most grocery stores, and it's a blend of spices that adds authenticity to the dish. If you can't find it, you can make a homemade version by combining cinnamon, cardamom, cloves, and dried ginger powder.
• Making Nihari Ahead of Time: Nihari tastes even better the next day after the flavors have had time to meld. You can refrigerate the leftovers and reheat them the next day.

Conclusion:

Nihari is a flavorful and satisfying dish that’s perfect for family gatherings, special occasions, or a comforting meal on a cold day. Its tender meat, rich spices, and thick gravy make it a standout dish in any cuisine. With this detailed recipe, you can recreate this classic delicacy at home and enjoy its bold, aromatic flavors with your loved ones.