Nihari

Nihari is a slow-cooked meat stew from the Indian subcontinent, traditionally made with beef, lamb, mutton, goat, or chicken and often enriched with bone marrow and spices.

Nihari is a slow-cooked meat stew from the Indian subcontinent, traditionally made with beef, lamb, mutton, goat, or chicken and often enriched with bone marrow and spices. It is associated with Pakistani cuisine and North Indian Mughlai culinary traditions, and is commonly served with naan or other bread. The dish's name is commonly linked to a word meaning 'morning', reflecting its traditional role as a breakfast meal.

Etymology

The name 'Nihari' is commonly believed to derive from a word meaning 'morning', as the dish was traditionally prepared overnight and eaten at breakfast. While the exact root language form is debated, the association with the early meal is widely accepted.

History

Nihari originated in Mughal-era North India, particularly in the cities of Delhi and Lucknow. Following the Partition of India in 1947, the dish became especially prominent in Pakistan, where it developed distinct regional variations, while also remaining popular in North India.

Preparation

Nihari is prepared by slow-cooking meat, often shank cuts, for several hours until tender. The gravy may be thickened with flour, and the dish is enriched with bone marrow, fried onions, and a special spice blend called nihari masala.

Regional variations

Regional variations of nihari exist across Pakistan and North India. Some versions are spicier, while others emphasize bone marrow or use different cuts of meat, reflecting local tastes and culinary traditions.