Authentic Pakistani Nihari Recipe

Nihari, a traditional Pakistani delicacy, is a rich and flavorful slow-cooked stew that traces its origins back to the Mughal era. Bursting with aromatic spices and tender meat, Nihari is a quintessential dish often enjoyed for breakfast or special occasions. In this comprehensive recipe, we’ll explore how to prepare authentic Pakistani Nihari that will tantalize your taste buds and evoke the vibrant flavors of Lahore’s culinary heritage.

Ingredients:

For the Nihari Masala (Spice Mix):

1. 2 tablespoons coriander seeds
2. 1 tablespoon fennel seeds
3. 1 tablespoon cumin seeds
4. 1 tablespoon whole black peppercorns
5. 1 tablespoon cloves
6. 1 tablespoon green cardamom pods
7. 1-inch piece of cinnamon stick
8. 1 teaspoon nutmeg powder
9. 1 teaspoon mace powder
10. 2-3 dried bay leaves

For the Nihari:

1. 1 kg (2.2 lbs) beef or mutton (preferably shank or boneless meat)
2. 1/4 cup ghee or oil
3. 2 large onions, thinly sliced
4. 4-5 cloves of garlic, minced
5. 2-inch piece of ginger, minced
6. 2 tablespoons wheat flour (optional for thickening)
7. 2 tablespoons Nihari masala (prepared from above)
8. 1 tablespoon red chili powder
9. Salt to taste
10. 6-8 cups water
11. 2 tablespoons lemon juice
12. Fresh coriander leaves for garnish
13. Thinly sliced ginger for garnish
14. Fried onions for garnish (optional)
15. Fresh green chilies for garnish (optional)

Instructions:

1. Prepare the Nihari Masala:

   • In a dry skillet, roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom pods, and cinnamon stick over low heat until fragrant.
   • Allow the roasted spices to cool, then grind them into a fine powder along with nutmeg powder, mace powder, and dried bay leaves.
   • Store the Nihari masala in an airtight container for later use.

2. Prepare the Nihari:

   • In a large pot or Dutch oven, heat ghee or oil over medium heat. Add thinly sliced onions and cook until golden brown.
   • Add minced garlic and ginger, and sauté for another 2-3 minutes until aromatic.
   • Add the meat pieces to the pot and sear them until browned on all sides.
   • Sprinkle wheat flour over the meat (if using) and stir well to coat the meat evenly.
   • Add Nihari masala, red chili powder, and salt to the pot, stirring to combine with the meat and onions.
   • Pour in water, ensuring that the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
   • Allow the Nihari to simmer gently for 4-6 hours, stirring occasionally, until the meat is tender and the flavors are well-developed. Add more water if needed to maintain the desired consistency.
   • Once the meat is cooked to perfection, add lemon juice and adjust the seasoning according to taste.
   • Serve the Nihari hot, garnished with fresh coriander leaves, thinly sliced ginger, fried onions, and fresh green chilies. Accompany it with hot naan or steamed rice for a complete meal.

Enjoy the rich and aromatic flavors of authentic Pakistani Nihari, a timeless culinary masterpiece that captures the essence of traditional Lahori cuisine.