Nihari Recipe

Nihari, a traditional Pakistani and Indian dish, is a rich, flavorful, and aromatic stew typically made with slow-cooked beef or lamb. Originating from the Mughal kitchens, this dish is renowned for its deep, hearty flavors and velvety texture, making it a popular choice for breakfast, especially on special occasions. The term "Nihari" is derived from the Arabic word "Nahar," meaning "morning," as it was traditionally consumed in the early hours of the day. This recipe will guide you through the intricate process of preparing this delectable dish, ensuring that each step is followed to achieve the perfect balance of spices and tenderness.

Nihari Ingredients

1. For the Nihari Spice Mix:
2.  1 tablespoon fennel seeds
3.  1 tablespoon cumin seeds
4.  1 tablespoon coriander seeds
5.  1 teaspoon black peppercorns
6.  1 teaspoon cloves
7.  45 green cardamom pods
8.  2 black cardamom pods
9.  2 cinnamon sticks
10.  1 bay leaf
11.  1 teaspoon nutmeg powder
12.  1 teaspoon mace powder
13.  23 dried red chilies

For the Nihari

1.  1 kg beef shank (or lamb), cut into large pieces
2.  1 cup ghee (clarified butter) or oil
3.  2 large onions, finely sliced
4.  2 tablespoons ginger-garlic paste
5.  4 tablespoons whole wheat flour (atta)
6.  1 cup plain yogurt
7.  8 cups water or beef broth
8.  Salt to taste
9.  Fresh cilantro, chopped (for garnish)
10.  Ginger, julienned (for garnish)
11.  Lemon wedges (for serving)

  Nihari Instructions

 Preparing the Nihari Spice Mix

1. Roasting the Spices

•     In a dry skillet over medium heat, add fennel seeds, cumin seeds, coriander seeds, black peppercorns, cloves, green cardamom pods, black cardamom pods, cinnamon sticks, bay leaf, and dried red chilies.
•     Toast the spices, stirring constantly, until they become fragrant and slightly darkened, about 23 minutes.. Be careful not to burn them.

2. Grinding the Spices

•     Transfer the toasted spices to a spice grinder or mortar and pestle.
•     Add nutmeg powder and mace powder.
•     Grind the spices to a fine powder.
•     Store the Nihari spice mix in an airtight container until ready to use.
•  Cooking the Nihari

3. Browning the Meat

•     In a large, heavy-bottomed pot or Dutch oven, heat the ghee or oil over medium-high heat.
•     Add the beef shank pieces and sear them on all sides until browned. This step helps to lock in the meat's juices and adds depth to the flavor.
•     Remove the meat from .the pot and set aside.

4. Preparing the Base

•     In the same pot, add the finely sliced onions.
•     Cook, stirring occasionally, until the onions are golden brown and caramelized. This process can take around 1520 minutes.
•     Add the ginger garlic paste and cook for an additional 23 minutes until the raw smell disappears.

5. Making the Roux

•      Sprinkle the whole wheat flour (atta) into the pot and stir continuously to avoid lumps.
•     Cook the flour mixture for about 23 minutes until it turns golden and releases a nutty aroma.

6. Building the Stew

•     Return the browned meat to the pot.
•     Add the prepared Nihari spice mix and stir well to coat the meat and onions.
•     Gradually add the yogurt, stirring constantly to prevent curdling.
•     Pour in the water or beef broth, ensuring that the meat is fully submerged.
•     Season with salt to taste.

7. Slow Cooking

•     Bring the mixture to a boil, then reduce the heat to low.
•     Cover the pot and let it simmer for at least 46 hours. The longer the cooking time, the more tender the meat will become, and the flavors will meld together beautifully.
•     Occasionally stir the stew and skim off any impurities that rise to the surface.
• 8. Final Touches:
•     Once the meat is tender and the stew has thickened to your desired consistency, adjust the seasoning if necessary.
•     Remove the pot from heat and let it rest for a few minutes.
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•  Serving the Nihari
• 9. Garnishing:
•     Ladle the Nihari into serving bowls.
•     Garnish with freshly chopped cilantro and julienned ginger.
•     Serve hot with lemon wedges wedges on the side.

10. Accompaniments

•  Nihari is traditionally served with naan or Sherman (sweet naan). You can also enjoy it with plain rice or paratha.

 Tips for the Perfect Nihari

1.  Slow Cooking: Patience is key when cooking Nihari. The slow cooking process is essential for developing the rich, complex flavors and tenderizing the meat.
2.  Quality Meat: Use good quality beef shank or lamb with bones. The bones add depth to the broth and enhance the overall taste.
3.  Spice Mix: Freshly ground spices make a significant difference. If you have time, make the spice mix from scratch rather than using storebought mixes.
4.  Consistency: Nihari should have a thick, velvety consistency. If it's too thin, you can simmer it uncovered to reduce the liquid. If it's too thick, add a little more water or broth.

 Cultural Significance

• Nihari holds a special place in the culinary traditions of Pakistan and India. It is not just a dish but a part of cultural heritage, often associated with leisurely weekend breakfasts and festive occasions. The communal aspect of cooking and sharing Nihari with family and friends adds to its charm, making it a cherished part of many households.
• Enjoy this authentic Nihari recipe that brings the rich flavors and traditions of South Asian cuisine to your kitchen. Whether for a special occasion or a hearty weekend breakfast, this dish promises a memorable culinary experience.