What is A Rich and Flavorful Nihari?

 Nihari

A Rich and Flavorful Nihari

 A Rich and Flavorful Stew from the Indian Subcontinent

Nihari is a rich and flavorful stew originating in Lucknow, the capital of 18th-century Awadh under the Mughal Empire in the Indian subcontinent. It contains slow-cooked meat, mostly a stem cut of beef, lamb mutton, or goat meat, as well as chicken and bone marrow. It is flavored with long pepper (pippali), a comparative of dark peppercorn.

The name "nihari" comes from the Arabic word "Nahar", meaning "day" or "morning". This saucer is named Nihari since first, it was eaten in the morning. History proposes that it was ongoing in Old Delhi, where it was eaten by Mughal nawabs and workmen to fuel them through the day.

Nihari is a labor-intensive dish that takes several hours to cook. The meat is first marinated in a mixture of spices, then slowly cooked in a pot over low heat. The slow cooking process allows the meat to become tender and fall apart, and the spices to develop their full flavor.

Nihari is typically served with naan or roti, and garnished with chopped cilantro, green chillies, and lemon wedges. It is a popular dish in Pakistan, India, and Bangladesh, and is often served on special occasions, such as Eid al-Fitr and Eid al-Adha.

A Rich and Flavorful Nihari

Ingredients for making Nihari:

A Rich and Flavorful Nihari

• 1 kg beef shank, cut into 2-inch pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, peeled and minced
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 cup ghee or oil

Instructions:

1. In a large bowl, combine the beef, onion, garlic, ginger, coriander seeds, cumin seeds, black peppercorns, turmeric powder, garam masala, and salt. Mix well to coat the meat.
2. Warm the ghee or oil in a big pan over medium heat. Add the beef mixture and cook, stirring occasionally, until the meat is browned on all sides.

   

   A Rich and Flavorful Nihari

   
   
3. Reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the meat is tender and falling apart.
4. Serve with naan or roti, and garnish with chopped cilantro, green chilies, and lemon wedges.

   

   A Rich and Flavorful Nihari

   
   

Tips:

• For a richer flavor, you can add 1 cup of yogurt to the marinade.
• If you don't have time to cook the nihari for 3-4 hours, you can shorten the cooking time by using a pressure cooker.
• Nihari can be stored in the refrigerator for up to 3 days.

  

  A Rich and Flavorful Nihari

  
  

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