Introduction
How to make nihari an iconic dish from South Asia is celebrated for its rich flavors and deep-rooted heritage. Originating in the Mughal kitchens, Nihari was traditionally enjoyed as a breakfast dish after the early morning Fajr prayer. The name “Nihari” is derived from the Arabic word “Nahar,” meaning morning, as it was initially served to royal soldiers to keep them fueled throughout the day. Today, it’s a favorite in homes and restaurants worldwide. Here’s a comprehensive guide on how to make Nihari like a pro, diving into everything from the ingredients to the perfect slow-cooking method that brings out its best flavors.
Ingredients You’ll Need
For Nihari, ingredients are key. Here’s what you’ll need:
- For the Meat and Broth:
- 1 kg beef shank (boneless pieces or bone-in with marrow)
- 1.5 liters of water
- 1 large onion, thinly sliced
- 1 cup oil or ghee
- Salt to taste
- For Nihari Spice Mix (Nihari Masala):
- 2 tbsp flour (to thicken)
- 2 tbsp fennel seedshow to make nihari
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 2-3 cloves
- 2-3 green cardamoms
- 1 cinnamon stick
- 2-3 bay leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (or to taste)
- 1 tsp ginger powder
- For Garnish:
- Fresh coriander leaves, chopped
- 1-inch ginger, cut into julienne
- 2 green chilies, sliced
- Lemon wedges
Tip: You can also use pre-packaged Nihari masala to save time, but making it fresh enhances the flavor.
Step 1: Prepare the Meat and Broth
Start by heating oil or ghee in a large, heavy-bottomed pot. Add the sliced onions and cook until golden brown, then remove them from the oil. Crush the onions into a paste and set aside.
Add the meat to the pot, along with a pinch of salt, and sear until it changes color. Searing the meat first locks in the juices, adding depth to your Nihari.
Step 2: Make the Nihari Masala
While the meat is searing, toast the spices (fennel seeds, coriander seeds, cumin, peppercorns, cloves, cardamoms, and cinnamon) on low heat in a separate pan for a minute or two. Toasting the spices before grinding enhances their aroma. Once they’re fragrant, grind them into a fine powder.
Combine this spice mix with the turmeric powder, red chili powder, and ginger powder. Now you have your own homemade Nihari masala!
Step 3: Add the Spices and Flour
Add the Nihari spice mix to the meat and sauté for a few minutes until fragrant. This step is crucial for infusing the meat with flavor. Add the previously prepared onion paste, stirring to incorporate fully.
Next, add two tablespoons of flour to thicken the gravy. Flour helps give Nihari its distinct texture and consistency. Mix everything well, ensuring no lumps are left.
Step 4: Add Water and Simmer Slowly
Pour water over the meat, making sure it’s enough to cover it entirely. Bring it to a boil and then reduce the heat, allowing it to simmer. This slow-cooking process allows the spices to meld with the meat, making it tender and flavorful.
Cover the pot and let it cook on low heat for 4-6 hours. Traditional Nihari is cooked for an extended time to achieve its classic depth of flavor. If using a pressure cooker, 1-1.5 hours should suffice, though the authentic taste comes from slow cooking.
Step 5: Achieving the Perfect Nihari Consistency
As the Nihari simmers, check the consistency periodically. If the gravy is too thin, you can add a little more flour mixed with water to thicken it. If it’s too thick, add a bit more water to adjust. Nihari should have a rich, velvety texture, almost like a thick stew.
When the meat becomes tender enough to fall apart easily, your Nihari is almost ready. Taste for salt and adjust as needed.
Step 6: Prepare the Garnishes
The garnishes bring a fresh and tangy contrast to the spicy, rich flavors of Nihari. Cut the ginger into fine julienne, slice the green chilies, chop the coriander leaves, and slice some lemons.
Once the Nihari is cooked, transfer it to a serving bowl. Top it with the garnish for an extra layer of freshness and flavor. A sprinkle of chopped coriander, a few slices of ginger, green chilies, and a squeeze of lemon will elevate the dish.
Step 7: Serve Your Nihari Like a Pro
Nihari is traditionally served with naan, paratha, or even plain rice, but soft naan bread is the ideal companion to this luxurious dish.
Tips and Tricks to Perfect Your Nihari
- Spices Are Key: Freshly ground spices make all the difference. While store-bought masala works in a pinch, homemade spices bring an authentic, complex flavor.
- Patience Is Essential: It is a slow-cooked dish, so avoid shortcuts for the best results. Simmering for several hours brings out the richness that makes Nihari so special.
- Customize the Spice Level: Adjust the red chili powder based on your preference. It is moderately spicy, but you can tone it down for a milder version.
- Ghee for Authentic Flavor: While you can use oil, ghee gives a more authentic taste and adds richness to the dish.
Frequently Asked Questions (FAQs)
Q: Can I make Nihari in an Instant Pot or Pressure Cooker?
Yes, you can. While the authentic taste comes from slow-cooking, an Instant Pot or pressure cooker can reduce cooking time significantly. Cook for about 1-1.5 hours on high pressure.
Q: Which Meat is Best for Nihari?
Traditionally, beef shank or mutton with bones is used. The bones and marrow add flavor to the broth. However, you can use chicken for a quicker cooking version.
Q: Can I Freeze Nihari?
Yes, It freezes well. Store it in airtight containers and freeze for up to a month. Reheat slowly on the stovetop, adding water as needed.
Conclusion
Now that you know how to make Nihari, you can confidently recreate this traditional dish and impress your family and friends. Perfecting it is all about patience and the right balance of spices. Embrace the slow-cooking process, savor the aroma, and enjoy the rewards of a delicious bowl of Nihari served with naan. Whether you’re serving it at a gathering or just treating yourself, mastering it is a culinary achievement worth every step. Enjoy!
