Nihari is a popular Mughal food from eighteenth century. Word Nihari came from Arabic word Nahar which means morning, it is also pronounced as Nahari. Traditionally Nihari was cooked slowly over night and eaten as
breakfast in early chilly mornings (as the name suggests, its a morning food) but you can enjoy it in lunch or dinner. This is a spicy stew with wonderful flavors and aromas of different spices. Nihari is considered as most popular dish in Pakistan along with Biryani. Here is how to cook nihari at home (this is old Delhi or Dilli Nihari recipe):
beef 1 kg with marrow bones (Nalli)
salt 1 tsp
red chili 1 tsp
turmeric powder 1/2 tsp
crushed corriander 2 tsp
cooking oil 1 serving spoon
ginger paste 1 tbsp.
garlic paste 1 tbsp.
crushed/ground fennel 2 tbsp.
dried ginger (sonth) 1 tbsp.
flour 1/4 cup
cumin 2 tbsp.
black cumin 2 tsp.
To cook beef nihari or nehari follow the below instructions:
- Heat oil in a pot
- Add meat and fry it a little.
- Add salt, chili powder, turmeric, coriander powder and ginger paste.
- Mix it well and add some water, mix plain flour in half cup of water and add this to meat.
- Mix all the remaining spices and then add them to meat .
- Add 5 – 6 cups of water and cover the pot, leave it on low flame.
- Cook it for 5 – 6 hours.
- To Garnish fry onion slices in a little oil until it become golden then add it to nehari.
- Also garnish it with fresh ginger and green chilies.
- Serve with Naans or sheermal.