Nihari, one of India’s most popular meals, will take you on a flavorful journey. This slow-cooked stew is a true depiction of the intricate tapestry that is Indian cuisine, with roots in centuries of rich culinary history. In this guide, we’ll not only show you how to make Nihari step by step, but we’ll also go over its history and significance in Indian culture.
History of Nihari:
Nihari, which is derived from the Arabic term “Nahar,” which means “morning,” is thought to have originated during the Mughal Empire. Traditionally, the dish was made overnight and served as a breakfast staple. Nihari has grown over time, becoming a symbol of festivity and celebration, frequently served at weddings and special occasions. Its slow cooking procedure and powerful spice blend make it a great sensory feast.
Authentic Nihari Recipe
Nihari
Equipment
- 1 A heavy-bottomed pot with a lid
- 1 Mixing bowls
- 1 Grinder/food processor for spices
- 1 Wooden spoon
- 1 Cooking ladle
- 1 SkimmerÂ
Ingredients
- For the Nihari Masala:
- - 2 tbsp coriander seeds
- - 1 tbsp fennel seeds
- - 1 tbsp cumin seeds
- - 1 tbsp whole black peppercorns
- - 1 cinnamon stick
- - 4-5 green cardamom pods
- - 4-5 cloves
- - 1 nutmeg grated
- - 2-3 dried red chilies adjust according to spice preference
- For the Nihari Stew:
- - 1 kg beef or lamb cut into pieces
- - 1 cup wheat flour for a traditional touch, you can use 'Nihari flour'
- - 1/2 cup ghee or vegetable oil
- - 2 large onions finely sliced
- - 4 tbsp ginger-garlic paste
- - 1/2 cup plain yogurt
- - Salt to taste
- - 8 cups water
- - Fresh coriander and ginger for garnish
Notes
Step-by-Step Cooking Instructions:
Step 1: Nihari Masala Preparation- In a dry pan, lightly roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, cinnamon sticks, cardamom pods, cloves, and dried red chilies until aromatic.
- Grind the roasted spices into a fine powder. Add grated nutmeg and set aside. This is your Nihari masala.
- Mix the meat with half of the Nihari masala, yogurt, and salt.
- Marinate for at least 2 hours, or preferably overnight, in the refrigerator.
- Heat ghee or oil in a heavy-bottomed pot.
- Add sliced onions and cook until golden brown.
- Add ginger-garlic paste and sauté for 2-3 minutes.
- Add the marinated meat and cook until browned.
- Mix in the remaining Nihari masala and wheat flour, stirring continuously to avoid lumps.
- Add water and bring to a boil.
- Reduce heat, cover, and simmer on low for 6-8 hours, or until the meat is tender and the flavors are well blended.
- Adjust salt to taste.
- Garnish with fresh coriander and ginger.
- Serve hot with naan or steamed rice.
Conclusion:
Nihari is a celebration of India’s culinary heritage, not merely a meal. By enjoying Nihari’s slow-cooked perfection, you’re biting into history itself. So gather your ingredients, make time for this delectable adventure, and immerse yourself in the complexity of Indian cuisine.
Feel free to adapt this recipe to your preferences, and let the fragrances of Nihari fill your home with the comfort of tradition. Good luck in the kitchen!
