Nihari is a popular stew originating from Old Delhi consisting of slow-cooked meat, mainly shank meat of lamb and mutton, beef, goat meat and chicken, with bone marrow. In the year 1947, when Pakistan gained separation from India, various immigrants from Delhi settled in Karachi, where they started their own restaurants. The food became extremely successful in Pakistan. Therefore, it is also considered as Pakistani food.
Nihari is a traditional dish of Muslims in various cities of India especially Bhopal, Lucknow and Delhi. Its name was taken from the Arabic word nahar”, which means “morning”. It was formerly eaten at the time of the Mughal rule by the Nawabs as a breakfast item after the Fajr prayers (salah). Nihari is also popular because of its usage as a home remedy for some diseases including rhinorrhea, common cold and fever.
Nihari generated with the overall cuisine of Muslims of the subcontinent. Rich in meat content, light on spices but extremely satisfying. It has been a famous food in some parts of Bangladesh, especially Chittagong and Dhaka. People used to cook nihari for whole night and got it in the very early morning. This dish is popular for its taste and spiciness. Its texture and tenderness of the meat make it a favorite of many Indians and Pakistanis.
The dish includes slowly cooked meat such as mutton, beef shanks or chicken. The meat is cooked with stock and multiple spices like cloves, garam masala, cardamom and cumin in huge vessels sealed with dough. Nihari requires somewhere between six to eight hours to be cooked well. It is commonly served with kashmeeri rotis or tandoori rotis, but some prefer to garnish nihari by adding green chillis on top of it.
Famous types of Nihari:
Mutton Nihari is the most famous type of nihari. It is a very delicious smooth flour-based dish containing slow-cooked mutton and some spices. This dish requires about four hours to be cooked properly but it’s easy to put together. Mutton is cooked up to 4 hours on a very low heat to provide the best flavor. Muslims usually cook nihari on their Eid festival to deliver a beautiful taste and look to their dining table.
Beef Nihari is considered as one of the most famous recipes of Pakistani cuisine. This delicious and aromatic beef nihari completes the dining table. The dish contains slow-cooked beef or shank, white flour and multiple spices including red chili, turmeric powder and much more. All of these spices deliver a delicious spicy taste as well as an elegant look to the dish.
Chicken Nihari is a very delicious dish that originated from Nawab’s Kitchen at the end of the eighteen century. Nawabs were the semi-autonomous rulers of princely states of South Asia at the time of Mughal rule and also after that time. In 1947, when Pakistan got separated from India, the dish got very famous in Pakistan, especially in Karachi. Karachi foodies loved this spicy food. The dish is also very popular in Delhi, India.
The dish contains slow-cooked Chicken in addition to some spices including Green Chillies, Red chili powder, Ginger & Garlic Paste. It is commonly served in a bowl, garnished with ginger and coriander leaves, with some lemon wedges.
Maghaz Nihari is completely a Pakistani dish. The word “Maghaz” is a Persian word meaning “brain”. The dish includes cooking of beef stew on low heat with fried brains and some spices. The brain is boiled for some time and then it is stirred through nihari. Maghaz nihari is served with thin pieces of coriander, green chili and ginger on its top.
|Haji Shabrati Nihariwale|
|Haveli Azam Khan 722, 110006 |
New Delhi, India
Chhatta Lal Mian 180,
New Delhi, India
|+91 98271 62910|
|Haji Noora Nihari Wale|
|Shop No. 3576, Thele wali Gali,|
Bara Hindu Rao Road,
Sadar Bazaar, 110055
New Delhi, India
|+91 99535 22481|
|Sabri Nihari House|
|M. A. Jinnah Road, 74200 |
|+92 21 2625 794|