Nihari recipe features thick, fragrant gravy, which is made from a combination of spices, onions, tomatoes, and yogurt. The meat is cooked for hours until it becomes tender and falls off the bone. Nihari is often garnished with fresh cilantro and green chilies.

Pakistan is known for it’s amazing food around the world.

The food here is spicy, aromatic and full of herbs and flavors.

It is because almost every type of herbs and spices are produced in country.

I belong to this aromatic country.

I invite you to join me for a gastronomic journey that will transport you to the vibrant streets of Pakistan.

Today, we would begin a culinary journey to discover the magnificent Pakistani Nihari recipe.

It is a dish that knits a spellbinding tale of flavors and aromas.

It consists slow-cooked meat, generally beef or lamb, in a rich and flavorful gravy.

It is a popular dish in Pakistan and is often served with naan or roti.

This blog post will guide you through every step of the process, from selecting the finest ingredients to unraveling the secrets of its complex flavors.

Whether you’re a seasoned home cook or a culinary novice, let me be your compass in this delectable journey.

So gather your ingredients, sharpen your knives, and prepare to embark on a culinary adventure that will transport you to the heart of Pakistani cuisine.

Let’s unlock the secrets of Nihari together and create a dish that will delight your senses and captivate your guests.

Is Nihari good for health?

Well, it is good for health.

It is rich in proteins.

It has collagen content because slow cooking process breaks down the collagen in meat which is good for your joints, skin and digestion also.

It has many vitamins, minerals and many spices with health benefits.

It is healthy but keep in mind it is also high in fat and calories.

So, always consume Nihari in moderation.

People with certain health conditions like high cholesterol, blood pressure should limit their intake of Nihari.

Is Nihari beef or mutton?

Nihari can be made with either beef or mutton.

Traditionally, nihari was made with beef because it was an easily available and affordable meat in the regions where the dish originated.

However, over time, nihari made with mutton has also become popular, especially in certain parts of Pakistan.

Both beef and mutton have their own unique flavors and textures that contribute to the overall taste of nihari.

Beef nihari tends to have a slightly milder flavor and a thin texture, while mutton nihari is known for its richer, more intense flavor and a more tender, melt-in-the-mouth texture.

Ultimately, the choice between beef or mutton nihari comes down to personal taste and the availability of ingredients in your region.

. Both versions are equally delicious and authentic.

Rich History of Nihari Recipe:

Nihari is a legendary Pakistani dish.

It traces its roots back to the rich culinary traditions of the Mughal Empire during the 17th century.

It was introduced by the muslims of Persia and Central Asia cooks who accompanied the Mughal emperors.

Nihari became a basic part of royal cuisine.

Over time, it spread across the Indian subcontinent, evolving into distinct regional variations, with Pakistani nihari recipe becoming renowned for its rich flavor and aromatic spices.

In the British era, nihari recipe gained further popularity as a delicacy enjoyed by both the elite and the masses.

.During the partition of India in 1947, muslim cooks from Delhi and Lucknow migrated to Pakistan, bringing their nihari recipes and expertise.

Pakistani nihari recipe became a symbol of cultural heritage and culinary pride, with each region developing its own unique style and interpretation.

Ingredients: Nihari Recipe

Here is the list of ingredients from which nihari is made of:

Beef shank: 2 lbs (900g)

You can also use boneless short ribs or chuck roast as a substitute. This is the main ingredient of the recipe. It provides the main flavor of recipe and also a lot of proteins.

Water: 8 cups (2 liters)

The water creates the liquid base for the nihari.

Bay leaves: 2-3 leaves

Bay leaves are also known as bay laurel. They add a pleasant aroma and slightly bitter flavor to the Nihari.

Cloves: 5-6 whole cloves

Cloves are aromatic spices. They provide a warm and spicy taste to the nihari.

Cumin seeds: 1 tablespoon (15g)

Cumin seeds are earthy and warm, with a slightly bitter and nutty flavor. They provide a depth of flavor and a savory notes to the nihari.

Coriander seeds: 1 tablespoon (10g)

Coriander seeds have a citrusy and nutty flavor. They add a cooling effect to the dish and complement the other spices. They create a melodious balance.

Red chili powder: 1-2 teaspoons (5-10g)

Red chili powder adds spiciness and heat to the nihari. It balances the richness of the dish. You can adjust spiciness according to personal taste.

Turmeric powder: 1 teaspoon (5g)

Turmeric powder is a bright yellow spice that adds a vibrant color and a mild earthy flavor. It also has antioxidant properties and enhances the overall health benefits of the nihari.

Ginger-garlic paste: 2 tablespoons (30g)

Ginger-garlic paste provides a pungent and aromatic base. It adds a touch of heat and a distinct flavor that complements the spices and enhances the overall taste of the nihari.

Onion: 2

Cut onions into thin slices.

Tomatoes: 3

Chop the tomatoes into small pieces.

Salt: to taste

You have to use salt according to your taste. It is generally used in quantity that compliments well with chilli powder. So, adjust the quantity accordingly.

black pepper: 1tsp

Vegetable oil: 1/2 cup

Fresh cilantro:

Use as much as you like. Its soft crunch tastes so good while eating.\

How to cook Nihari? Pakistani Nihari Recipe

In a large pot, place the beef shank and cover it with water. Bring to a boil, skim off any layer that rises to the top, and reduce heat to low.
Add the bay leaves, cloves, cumin seeds, coriander seeds, red chili powder, turmeric powder, and salt to taste.
Simmer for 4-6 hours, or until the meat is tender and falling off the bone.
In a separate pan, heat the vegetable oil over medium heat.
Add the sliced onions and sauté until they become golden brown and caramelized.
Remove the onions from the pan and set aside.
In the same pan, add the ginger-garlic paste. Sauté for 1-2 minutes, or until the raw smell disappears and the paste turns fragrant.
Add the chopped tomatoes to the pan. Sauté for 5-7 minutes, or until the tomatoes soften and release their juices.
Remove the beef from the stockpot and shred it into small pieces. Add the shredded beef, caramelized onions, and sautéed tomatoes to the stockpot.
Bring the mixture to a simmer and cook for another 30-45 minutes, or until the flavors meld together.
Taste the nihari and adjust the salt and black pepper to your liking. If desired, add additional red chili powder or turmeric powder for heat or color.
Garnish the nihari with fresh cilantro leaves and serve hot with warm naan bread or rice.

Final Words: Nihari Recipe

Nihari is a flavorful and aromatic dish that is a staple of Pakistani and Indian cuisine.

It is a slow-cooked stew that is packed with tender beef and a rich blend of spices.

Nihari is a delicious and comforting dish that is perfect for a cold winter day or a special occasion.

If you haven’t tried Nihari before, I highly encourage you to give it a try.

It is a dish that is sure to impress your taste buds and leave you wanting more.

Leave a comment below, I would love to hear from you how it turned out.

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if you have any questions or comments I am always happy to help!