Nihari is more than just a dish—it’s an experience! Originating from the royal kitchens of the Mughals, this slow-cooked stew has become a beloved breakfast and dinner staple across Pakistan. Whether it’s Karachi’s spicy Nihari or Lahore’s creamy version, each region has its own twist. But what makes authentic Nihari so special? Let’s explore!
📌 The Secrets Behind a Perfect Nihari
✔ Slow-cooking for hours (the longer, the better!)
✔ Bone marrow (Nalli) for deep flavor
✔ Homemade Nihari Masala for an authentic taste
✔ A silky, thick gravy achieved by the right balance of flour and ghee
🔥 Step-by-Step Nihari Recipe
🔹 Ingredients:
- 1 kg beef/mutton with bones
- 1 cup ghee (for richness)
- 2 tbsp Nihari Masala (homemade or store-bought)
- 1 tbsp wheat flour (for thickening)
- 1 tsp ginger-garlic paste
- 6-8 cups water (for slow cooking)
🔹 Instructions:
- Fry ginger-garlic paste in ghee until golden.
- Add beef/mutton and cook until browned.
- Sprinkle Nihari Masala and mix well.
- Pour water and let it simmer for 4-6 hours on low flame.
- Mix wheat flour with water and add to thicken the gravy.
- Serve hot with fresh naan, lemon, and sliced ginger.
🍛 Tip: Nihari tastes even better the next day after resting overnight!
Tags: Desi, Nihari