Nihari (Urdu: نهاری) is a delicious, slow cooked meat curry made of Lamb or Beef (and sometimes even Chicken) along with bone marrow and garnished to taste.
The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار) which means "day" as it was typically served after sunrise Fajr prayers.
Nihari involves the slow cooking of meat with the stock in large vessels, sealed with dough. Since the meat is cooked overnight over slow fire, these vessels are called shab deg or overnight vessels. Nihari can be made of mutton or chicken, but it tastes best when cooked with beef shanks.
Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers. That's why, it is said "Nihari is to winter what Haleem is to Ramzan." Winter is the best time to enjoy a hot plate of Nihari.
|Nihari with Naan|
Lamb leg - 1 Kg (4-6 large portions)
Bones (Knuckles and marrow) - 1 Kg (optional)
Cooking Oil - 1 cup
Ginger Garlic paste - 2 table spoon
National / Shan Nihari Mix - 1/2 packet
Salt (to taste)
Flour - 1/2 cup
Onion - 2 medium (sliced)
Paprika - 1 tsp
- Add oil (or mix of oil and ghee) in a wok(Karahi)
- Add Meat and ginger garlic paste, fry until oil separates
- Add National / Shan Nihari Mix, fry for another 3-4 minutes
- Add 18 cup water
- Add salt
- Bring to boil
- Cover and cook on low heat for 4 hours
- Dissolve flour in 1 cup of water
- Gradually add flour mixture to gravy, stir (keep stirring continuously), and mix
(add more flour mix if needed, to get the right consistency)
- Bring to boil and cook for another 15 minutes
- Heat oil in a pan and add onion, fry until golden brown
- Add paprika, fry for another 30 seconds
- Add oil and paprika to Nihari
- Taste the spices, and if needed add more Nihari Mix
- Cover and simmer for 10 minutes
- Garnish with green chilies, ginger, and lemon