NIHARI

Nihar comes from the Arabic word "Nahar," which meaning ".morning" Nawabs of the Mughal Empire used to eat it for breakfast after their morning prayers.

Nihari was created during the Mughal Empire's rule in India's Old Delhi. After their morning Muslim prayers (Fajr), Muslim Nawabs (Noblemen) would eat Nihari and snooze till the afternoon Muslim prayers (Zhuhr). Due to its energy-boosting qualities, it became a popular breakfast meal among the working class.
Nihari was traditionally slow-cooked overnight in huge pots and distributed to labourers who took part in the empire's large-scale construction projects. Nihari was supplied to labourers for free.
Following Pakistan's independence in 1947, a massive influx of immigrants from Delhi arrived in Karachi. Restaurants sprung up fast in Karachi, thanks to the fact that many of these immigrants were already working in the food business.
Nihari used to take around 6-8 hours to simmer when cooked traditionally.

Ingredients 

  • 1 kg  mutton 
  • 4 tbsp  Ghee/ Clarified butter
  • 2 medium onions , finely sliced
  • 1 tsp  ginger paste
  • 1 tsp  garlic paste
  • Salt  to taste
  • 2 tsp  coriander powder
  • 1/2 tsp  turmeric powder
  • 3 tbsp  wheat flour
  • 3 tbsp  nihari masala

WHOLE SPICES TO MAKE YOUR OWN NIHARI MASALA 

  • 1 tbsp cumin seeds
  • 2 tsp fennel seeds
  • 1 tsp soonth dry ginger
  • 5-6 green cardamoms
  • 2 black cardamoms
  • 4-5 cloves
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 8-10 black peppercorns
  • 1/4 tsp grated nutmeg

FOR GARNISHING

  • 1 inch  ginger , cut into this strips
  • 4-5 stalks fresh coriander leaves
  • 1 tbsp lime juice
TO MAKE NIHARI
  1. In a deep bottom stock pot, melt ghee (you may also use oil, but ghee is more flavorful). Add the cut onions to the heated ghee and cook until they begin to brown. 
  2. Mutton chunks, ginger paste, garlic paste, coriander powder, turmeric powder, and salt should all be added to the pot. To coat the meat with ghee and spices, mix well. 5 minutes of sautéing 
  3. Add 8 cups of water and the nihari masala. Mix thoroughly, cover, and simmer for about 4 hours on low heat, or until the beef is soft. In the meanwhile, keep checking. When the meat readily breaks apart with a wooden spoon, you know it's done.
  4. Make sure there are no lumps in the wheat flour when you dissolve it in half a cup of water. Slowly incorporate it into the gravy. Stir well to incorporate it into the gravy and continue to cook for another 10-15 minutes, or until the gravy thickens. 
  5. Garnish with ginger slices and fresh coriander leaves and a squeeze of lime juice. Serve immediately.









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