Nihari is a slow-simmered meat stew, traditionally made with beef shank, marrow bones, or sometimes lamb or chicken.
The meat is cooked for hours in a thick gravy flavored with ginger, garlic, chili, and a distinctive blend of spices such as cloves, cardamom, nutmeg, and mace. The long cooking time allows the meat to become incredibly tender while the broth develops a silky richness.
It’s most commonly enjoyed with bread, often garnished with green chilies, coriander, lemon, and sometimes bone marrow.
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Nihari: Pakistan’s Slow-Cooked Breakfast Stew
Description
Nihari is a slow-simmered meat stew, traditionally made with beef shank, marrow bones, or sometimes lamb or chicken.
Background and Origin
Nihari traces its roots to the Mughal era in South Asia. The name comes from the Arabic word "nahar," meaning "morning," as the dish was traditionally eaten at dawn. It was originally prepared as a royal breakfast, slow-cooked overnight, and served to Mughal nobles after morning prayers.
When the Mughal influence spread across the Indian subcontinent, Nihari evolved into a popular dish among the public. After the creation of Pakistan in 1947, Nihari became especially associated with Karachi and Lahore, where it developed into a beloved national favorite and a staple of weekend and celebratory meals.
Today, Nihari is synonymous with family gatherings, religious holidays, and special occasions. Its slow preparation reflects patience and care, while its bold flavor represents the richness of Pakistani cuisine.
From royal kitchens to street-side eateries, Pakistani Nihari remains a powerful symbol of history, resilience, and the enduring love for deeply satisfying food.
Ingredients
Instructions
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How to Prepare Nihari
- Grind the cumin, fennel, and coriander seeds and set aside.
- In a hot pot on medium heat, add the clarified butter and sauté the onions for 8 minutes until they're brown.
- Scoop in the garlic and ginger paste and stir. Add the lamb and stir-fry for 10 minutes until it's brownish.
- Add a little water and stir. Add the spices one after the other and stir.
- Pour in about 2 liters of water, stir, and cover the pot.
- Cook on low heat for 2 hours. Check and cook for another 30 minutes to ensure the lamb is tender.
- Once the soup is ready, scoop and set aside the ghee at the top of the soup. This will be used to garnish the dish while serving.
- Mix the flour with half a cup of water until smooth.
- Take the cooked lamb out of the sauce and set it aside.
- Add the flour mixture slowly to the sauce and stir evenly to thicken the sauce. Let it steam for a few minutes on medium heat.
- Place the cooked lamb back into the sauce and simmer for 25 minutes.
- Serve nihari and garnish with the ghee set aside. You can serve it alongside bread, slices of lemon, and chilies.
- Happy cooking!
Video credit- My Little Kitchen–YouTube
Note
Tips for Preparing Nihari
- Use marrow bones or shank meat. These cuts release gelatin, giving Nihari its signature silky texture.
Cook low and slow. Long, gentle simmering is essential for tender meat and rich gravy. - Toast and grind spices fresh. Freshly ground spices create a deeper, more aromatic flavor than pre-mixed blends.
- Don’t rush the browning. Properly sautéing onions and meat lays the foundation for the dish.
- Stir occasionally to prevent sticking. The gravy thickens as it cooks and needs gentle attention.
- Skim excess fat if needed. Nihari is rich, but balance keeps it enjoyable.
- Let it rest before serving. Flavors deepen after resting, making it even better the next day.
- Serve with fresh garnishes. Ginger, lemon, green chilies, and coriander brighten the rich stew.
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Nihari stands as a true icon of Pakistani cuisine—slow-cooked, deeply spiced, and steeped in history. From its Mughal-era origins to its place on modern family tables, it remains a powerful symbol of tradition, patience, and the comforting richness of shared meals.
