A slow-cooked stew of bone-in meat simmered overnight with a complex spice blend. Originating in Old Delhi Mughal kitchens, nihari was traditionally eaten as a breakfast to sustain laborers through the day.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Heat ghee, fry onions until deep brown. Add ginger-garlic paste.
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2
Add meat pieces and sear on high heat. Add all spice powders.
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3
Add enough water to cover the meat generously. Bring to a boil.
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4
Reduce to lowest heat, cover tightly and simmer for 5-6 hours (or overnight).
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5
Mix wheat flour with water and stir into the stew to thicken. Simmer 30 more minutes. Serve with garnishes of ginger, green chilies, lemon, and naan.
Did You Know?
Nihari derives its name from the Arabic word nahar meaning morning, as it was traditionally eaten at dawn after overnight cooking.
Chef's Notes
Equipment Tips
- heavy pot
- slow cooker
The Story Behind Nihari
Nihari originated in the royal kitchens of 18th century Mughal Delhi. After the fall of the Mughal empire, it moved to the street stalls of Old Delhi where it remains legendary.
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