Nihari, Delectable Dish Best Recipe -

Now let’s proceed to Nihari is widely popular in the Indian subcontinent and is served in many restaurants and street food vendors. In Pakistan, for example, nihari is considered a national dish and is commonly eaten for breakfast or lunch. It is also a popular dish during the month of Ramadan. In India, nihari is particularly popular in the city of Lucknow, where it has been served since the Mughal era. This dish is among the most liked recipes like Biryani, Beef Paya, Mutton Korma, etc

Table of Contents

Introduction

The word “Nihari” comes from the Arabic word “Nahar” which means “day” or “morning”. It is believed that the dish was originally served to the Nawabs (Muslim rulers) of the Indian subcontinent as a breakfast meal after their early morning prayers. Over time, it became a popular dish among the common people as well.

Nihari is traditionally made with a beef shank or lamb shank, slow-cooked overnight with bone marrow and a variety of spices, including cinnamon, cardamom, cloves, and bay leaves. The dish is usually served with naan bread or roti, and garnished with fresh coriander, chopped onions, and a slice of lemon.

Nihari has great cultural significance in the Indian subcontinent, particularly among the Muslim community. It is often served during special occasions, such as weddings and religious festivals, as well as during the month of Ramadan. Nihari is also a popular street food in many cities of the subcontinent, where it is served from small stalls and restaurants.

In addition to its cultural significance, nihari is also believed to have several health benefits. The bone marrow used in the dish is rich in nutrients such as calcium, iron, and collagen, which are essential for maintaining bone health and improving digestion.

Nihari in quotes and poetry

Nihari is a beloved dish in the Indian subcontinent, with a rich history and cultural significance that has endured for generations.

Here is a poem by the famous Urdu poet Mir Taqi Mir that mentions Nihari:

“Ab jo Roshan basti mein jate hain,

Sab hosh-o-havas gum ho jate hain,

Jaise koi nihari ki dukan par jaye,

Lazzat-e-mazaa uska samne aa jaye.”

Translation:

“When we enter a brightly lit city,

Our senses become overwhelmed,

Just like someone who walks into a Nihari shop,

The pleasure of its taste appears before him.”

There are several quotes on Nihari some of them are as:

“There’s nothing quite like a hot bowl of Nihari to warm your soul on a chilly day.”
“Nihari is not just food, it’s a feeling.”
“Nihari is the king of curries, fit for a royal feast.”
“The slow-cooked meat and rich broth of Nihari is a celebration of the art of cooking.”
“A bowl of Nihari is like a warm hug from the inside.”
“Nihari is the ultimate comfort food, the perfect remedy for a bad day.”
“Nihari is not just a dish, it’s a work of art.”

Types of Nihari

Nihari is typically made with beef or lamb shank, slow-cooked overnight with bone marrow and a variety of spices. However, several variations of nihari use different ingredients and cooking methods. Here are some of the types of nihari:

Maghaz Nihari: This variation of nihari is made with beef or lamb brain (maghaz) along with the shank meat. The use of the brain gives the dish a rich and creamy texture.
Paya Nihari: Paya refers to the feet and hocks of cows or sheep “Paya”. This variation of nihari is made by slow-cooking the paya along with the shank meat to create a thick and flavorful gravy.
Chicken Nihari: In this variation, chicken is used instead of beef or lamb. The cooking time is shorter compared to the beef or lamb nihari, resulting in a lighter and milder flavor.
Vegetarian Nihari: For those who don’t eat meat, there are vegetarian versions of nihari that use vegetables such as mushrooms and potatoes, along with spices to create a similar flavor profile.

Overall, nihari has several variations that cater to different tastes and preferences, making it a versatile and beloved dish in the culinary traditions of the Indian subcontinent.

Nutritional facts of Nihari

Nihari is a rich and hearty dish that is high in calories and fat due to the use of meat and bone marrow. However, it also contains several nutrients and minerals that are beneficial for the body. Here are some of the nutritional facts about nihari per serving (approximately 300g):

Calories: 400-500
Total Fat: 30-40g
Saturated Fat: 10-15g
Cholesterol: 100-150mg
Sodium: 700-800mg
Protein: 20-25g
Iron: 10-15% of the daily value

It is important to note that the nutritional content may vary based on the specific ingredients and cooking methods used to prepare nihari.

Health benefits of Nihari

Nihari is a flavorful and hearty dish that is enjoyed in many parts of the world, especially in the Indian subcontinent. Although it is high in calories and fat due to the use of meat and bone marrow, it also has several health benefits when consumed in moderation. Here are some of the health benefits of nihari:

Protein: Nihari is a good source of protein, which is essential for building and repairing muscles and tissues in the body.
Iron: The use of beef or lamb shank in nihari provides a significant amount of iron, which is important for maintaining healthy blood cells and preventing anemia.
Bone Health: Nihari contains bone marrow, which is a rich source of calcium and other minerals that are essential for maintaining strong and healthy bones.
Immune System: The spices used in nihari, such as ginger, garlic, and turmeric, have antibacterial and anti-inflammatory properties that can boost the immune system and protect against infections.
Energy: Nihari is a high-energy food due to its high calorie and fat content. It can provide the body with the energy it needs to perform physical activities and maintain overall health.

It is important to note that consuming nihari in moderation is recommended due to its high calorie and fat content, which can lead to weight gain and other health issues if consumed in excess.

Nihari Recipe

The cooking time for nihari can vary based on the specific recipe and cooking method used. Typically, it can take anywhere from 4-6 hours to prepare nihari, including the time required to marinate the meat and simmer it to achieve a tender and flavorful consistency.

Here is a general guideline for the cooking time needed to prepare nihari:

Marination: The meat for nihari is usually marinated for 1-2 hours in a mixture of spices and yogurt to tenderize it and infuse it with flavor. In some other recipes, meat is also used without marination therefore this time needed in marination may be saved.

Cooking: Once the meat is marinated (or un-marinated as for some other recipes), it is cooked on low heat for several hours, along with spices and bone marrow, to create a rich and flavorful gravy. This process can take anywhere from 2-4 hours, depending on the type of meat used and the desired consistency of the nihari.

Garnishing: Once the nihari is cooked, it is garnished with fried onions, ginger, coriander, and other toppings to enhance its flavor and texture.

It is important to note that the cooking time for nihari may vary based on factors such as the type and quality of meat used, the heat source, and the desired consistency of the gravy. It is recommended to follow a specific recipe and cooking instructions to ensure the best results.

Ingredients needed

Here are the ingredients typically used to make Nihari for four servings:

1 kg beef shank or beef nalli (bone-in beef)
1 cup oil or ghee
2 large onions, thinly sliced
2 tablespoons ginger paste
2 tablespoons garlic paste
2 tablespoons red chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon nutmeg powder
1/4 teaspoon mace powder
1/2 teaspoon of black pepper
2-3 whole dried red chilies
4-5 tablespoons flour
Salt, to taste
2-liter water
1/4 cup bone marrow (optional)
2-3 tablespoons fresh coriander leaves, chopped
2-3 tablespoons ginger, julienned
2-3 green chilies, sliced
Lemon wedges, for serving

Note that these ingredients can vary depending on the specific recipe or personal preferences. It is important to follow the personal preference of taste in the recipe and adjust the ingredients as needed to achieve the desired flavor and consistency.

Utensils required

Here are the utensils required to make Nihari:

A large heavy-bottomed pot or a pressure cooker with a capacity of at least 6-8 liters
A frying pan or skillet
A sharp knife and cutting board
A wooden spoon or spatula
A ladle
Measuring cups and spoons
Bowls for holding the sliced onions and ginger
Serving bowls and plates

It is important to use a large and sturdy pot or pressure cooker to ensure that the beef cooks evenly and becomes tender. A frying pan or skillet is used to brown the onions and meat before adding them to the pot.

Step in cooking

Step 1: Preparation: Wash the beef shanks thoroughly under running water and pat them dry with paper towels. Cut them into small pieces, about 3-4 inches each, and set them aside.

Step 2: In a heavy-bottomed pot or pressure cooker, heat the oil or ghee over medium heat.

Step 3: Add the sliced onions and fry until they turn golden brown, stirring frequently to prevent them from burning. This should take around 10-12 minutes.

Step 4: Add the beef pieces to the pot and fry them until they are browned on all sides. This should take around 10-12 minutes.

Step 5: Add the ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, nutmeg powder, mace powder, and a little water about 15-20 ml to the pot. Mix well and fry for 2-3 minutes. You may keep black pepper, red chili, cumin powder, coriander powder, nutmeg powder, and mace powder aside and add them in step no 10.

Step 6: If you are cooking in a pressure cooker then add 1.5-liter water and if not using a pressure cokker then 2.5 liters of water to the pot and bring the mixture to a boil.

Now let’s proceed to Step 7: Once the mixture comes to a boil, reduce the heat to low medium and cover the pot or pressure cooker.

Step 8: Cook the beef, if using a pressure cooker, cook on high pressure for 50-55 minutes and then release the pressure. Continue to cook after releasing pressure for a further 30 minutes (If you are using a pot for cooking then cook for 1.5 to 2 hours) on low heat until it becomes tender.

Step 9: Once the beef is tender, add the bone marrow (if using) and stir until it dissolves and thickens the gravy. (You may add the bones along with beef in precious step and remove them when the cooking is completes by putting bone marrow in a pot)

Step 10: After the meat is tender and the gravy has thickened, add ground spices to the pot and stir well. (if not added under step no 5)

Step 11: In a separate frying pan or skillet, heat 1-2 tablespoons of oil or ghee over medium heat.

After this let’s proceed to Step 12: Add 4-5 tablespoons about (50 gm) of wheat flour to the frying pan and cook for 1-2 minutes, stirring constantly to prevent it from burning.

Step 13: Add the flour mixture to the pot and mix well until the gravy thickens. Allow the Nihari to cook on low heat for another 15-20 minutes, stirring occasionally.

Step 14: Garnish with fresh coriander leaves, ginger juliennes, and sliced green chilies.

Your delicious Nihari is now ready to be served hot with naan bread, roti, or rice. Serve with lemon wedges.

Enjoy your homemade Nihari with your family and friends!

Cooking Precautions

Here are some cooking precautions to keep in mind when making Nihari:

Use fresh, high-quality ingredients to ensure the best taste and nutritional value.
Be careful when handling the hot spices and oils used in the recipe to avoid burns or accidents.
Use a large, heavy-bottomed pot to prevent the meat from sticking and burning. Ensure that the beef cooks evenly and becomes tender.
Always cook the meat on low heat to ensure it becomes tender and the flavors meld together.
Be patient when cooking Nihari, as it is a slow-cooking dish that requires time and attention.
Keep an eye on the pot and stir the Nihari occasionally to prevent the gravy from burning or sticking to the bottom of the pot.
If you prefer a less spicy Nihari, adjust the amount of red chili powder and green chilies used in the recipe according to your taste.
Allow the Nihari to rest for a few minutes before serving to let the flavors fully develop.

By following these cooking precautions, you can ensure a safe and delicious Nihari dish every time.

Common Mistakes

Here are some common mistakes that people make when cooking Nihari:

Not using the right cuts of meat: Nihari is traditionally made with tougher cuts of meat such as beef shank or lamb shank, which require a longer cooking time to become tender and flavorful. Using a different cut of meat can result in a tough or chewy dish.
Rushing the cooking process: Nihari is a slow-cooking dish that requires time and patience to fully develop its flavors. Rushing the cooking process can result in undercooked meat or bland-tasting gravy.
Overburning of onion: Frying the onions for too long or on too high of heat
Not toasting the spices: Toasting the whole spices used in Nihari is an important step that helps to bring out their full flavor. Skipping this step can result in a less flavorful dish.
Using too much oil: Nihari requires a generous amount of oil to help give the gravy its rich, silky texture, but using too much can make the dish heavy and greasy.
Not stirring the pot: It’s important to stir the Nihari occasionally to prevent the meat from sticking to the bottom of the pot and burning.
Adding too much salt: Be careful when adding salt to the dish, as it can be easy to add too much and make the dish overly salty.
Adding too much flour: Be careful when adding wheat flour because an excessive amount added to the gravy can make it too thick and pasty.

By avoiding these common mistakes and following the recipe carefully, you can make a delicious and authentic Nihari dish.

Serving instructions

Nihari is typically served hot with a variety of accompaniments such as:

Naan or roti: Bread is an essential part of any Nihari meal, as it is used to soak up the rich, flavorful gravy.
Lemon wedges: Squeezing fresh lemon juice over the Nihari just before serving can help to balance out the richness of the dish.
Sliced ginger: Thinly sliced fresh ginger can be added as a garnish for a burst of flavor and freshness.
Chopped cilantro: Fresh cilantro leaves can be added as a garnish for a pop of color and flavor.
Fried onions: Crispy fried onions can be sprinkled on top of the Nihari just before serving for added texture and flavor.

To serve Nihari, simply ladle it into bowls and serve it with your choice of accompaniments. It’s best enjoyed hot and fresh, so be sure to serve it immediately after cooking.

Side effects of Nihari

Like any rich and heavy dish, consuming Nihari in excess or regularly can have certain side effects, such as:

High calorie and fat content: Nihari is a high-calorie and high-fat dish due to the use of fatty meat and ghee, which can contribute to weight gain and other health issues if consumed in excess.
High sodium content: Nihari typically contains a significant amount of salt, which can contribute to high blood pressure and other health problems if consumed in excess.
Digestive issues: The heavy and spicy nature of Nihari can cause digestive issues such as acid reflux, heartburn, and bloating, especially if consumed in large quantities.
Allergic reactions: Some people may be allergic to certain ingredients used in Nihari, such as wheat, gluten, or spices, which can cause allergic reactions.
Health issues: Consuming Nihari regularly and in large quantities may increase the risk of various health issues such as high cholesterol, heart disease, and diabetes.

It’s important to enjoy Nihari in moderation and as part of a balanced diet, along with regular exercise and other healthy lifestyle choices.

Conclusion

In conclusion, Nihari is a rich and flavorful dish that has a long history and cultural significance in South Asia. It is traditionally made with slow-cooked beef or lamb shank and a variety of aromatic spices. It is commonly served with naan bread or rice.

Nihari has some potential health benefits due to its high protein content and the presence of beneficial spices. However, it is also high in calories, fat, and sodium, and consuming it in excess may lead to health problems.

When cooking Nihari, it’s important to use the right ingredients and utensils. Also, follow the correct procedures, and take necessary precautions to ensure that the dish turns out well and is safe to consume. It’s also important to enjoy Nihari in moderation and as part of a balanced diet.

Frequently Asked Questions:

What is the origin of Nihari?

Nihari is believed to have originated in the royal kitchens of Mughal India. It was later popularized in the city of Delhi. It has since become a popular dish in Pakistan and other parts of South Asia.

What type of meat is used in Nihari?

Traditionally, Nihari is made with beef or lamb shank, but other meats like goat or chicken can also be used.

What are the key spices used in Nihari?

Some of the key spices used in Nihari include cinnamon, cardamom, cloves, cumin, coriander, turmeric, and chili powder.

What is the difference between Nihari and Haleem?

While both Nihari and Haleem are slow-cooked meat dishes with a rich and spicy flavor. Nihari is made with beef or lamb shank and is typically served with naan bread. Whereas Haleem is made with a variety of lentils, wheat, and meat.

Is Nihari a healthy dish?

Nihari has some potential health benefits due to its high protein content and the presence of beneficial spices. It is also high in calories, fat, and sodium. Therefore it should be consumed in moderation as part of a balanced diet.