How to Make Nihari – A Desi Method
Nihari evokes thoughts of slow-cooked stews, warm spices, and morning gatherings around a clay pot. The rich aroma of desi ghee and bone marrow fills the air. This dish is more than food; it’s tradition and comfort in every spoonful.
Join me in making authentic desi nihari. This is not the instant version. This is the one your grandmother simmered all night. It takes time, patience, and plenty of love.How to Make Nihari – A Desi Method
A Brief History of Nihari
Nihari began in the royal kitchens of the Mughal Empire. It was a hearty breakfast for kings and nobles after the early morning (Fajr) prayer. The name “Nihari” comes from the Arabic word “Nahar,” meaning morning. Over time, it became a beloved dish in many households across Pakistan and India, especially in Delhi and Lahore.
Today, nihari is a weekend tradition, a festive dish, and a centerpiece for Eid breakfasts or special gatherings.
Ingredients – From Your Desi Kitchen
Here’s what you’ll need for traditional, slow-cooked beef nihari:
- Beef shank (nalli or bong) – 1 kg (with bone marrow preferred)
- Desi ghee – 1 cup (be generous)
- Onions – 2 medium (finely sliced)
- Ginger-garlic paste – 2 tbsp
- Wheat flour (atta) – 2 tbsp (for thickening)
- Nihari masala – homemade or store-bought (recipe below for purists)
- Water – 6 to 8 cups
- Salt – to taste
For Garnish:
- Julienned ginger
- Chopped coriander
- Lemon wedges
- Green chilies
- Fried onions
Homemade Nihari Masala (optional but rewarding)
For that “ghar ki khushboo” feel, grind the following into a powder:
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp cloves
- 2 black cardamoms
- 2-inch cinnamon stick
- 1 small piece of nutmeg
- 1 mace blade
- 2 dried red chilies
Roast and grind these into a fine powder for your magic blend.
Step-by-Step Desi Method – With a Human Touch
1. Searing the Meat: In a deep pot or degchi, heat desi ghee on low flame. Add the beef shanks and sear them until brown. This step locks in flavor. Don’t rush it—let the meat interact with the heat.
2. Add Aromatics: Toss in the sliced onions and sauté until golden brown. Then add ginger-garlic paste and cook until the raw smell fades. It’s ready when the ghee separates.
3. Spice It Up: Add your nihari masala and salt. Stir well. The aroma will fill your kitchen and make your neighbors curious.
4. Slow Cooking Magic: Pour in the water and bring it to a boil. Reduce the flame, cover the pot tightly, and allow it to simmer for 6 to 8 hours. Yes, it’s a long wait, but the meat needs to become tender—melt-in-your-mouth tender.
If you’re short on time, a pressure cooker can help, but nihari asks for patience.
5. Thicken the Gravy: In a separate bowl, mix atta with water to form a lump-free slurry. Slowly add it to the nihari while stirring constantly. Cook on a low flame for another 20–30 minutes until the gravy is silky.
6. Tarka (Optional but Heavenly): Heat some desi ghee in a pan, add a pinch of nihari masala or dried red chilies, and drizzle it over the nihari. This adds depth and flair.
Serve With Love
Nihari is best served hot with naan, khameeri roti, or taftan. Garnish with ginger slivers, fresh coriander, lemon wedges, and green chilies.
Enjoy a complete desi experience: use clay pots, play Mehdi Hassan, and savor some lazeez si chai afterward.