Nihari is one of the most special dishes from Pakistani cuisine that is now gaining popularity in the western world as well. It is a popular breakfast item and stands tall with pride as Pakistan’s national dish. Nihari goes back to the time of the Mughals. It is said that they would have Nihari after performing their morning prayers as it boosted their energy to get on with the day.
Enough chit chat about its history; let’s get on with the real thing. If you are a spice lover and exploring options for Pakistani desi food of excellent quality, head to Lazeeza restraint to curb your craving. Let’s have a deeper look at what this is and how is it prepared.
Nihari – A Pakistani Staple
Nihari is a dish of royals made with spices, meat and flour as the main ingredients. It is a stew brewed to perfection for a scrumptious meal that will leave its mark for the rest of your day. Nihari is a slow-cooked stew that may contain meat from the lamb or cows with or without their bone marrow.
Although it may seem like a daunting dish Nihari is not that difficult to make after you understand the balance of spices. Here’s how Lazeeza Restaurant prepares this signature dish.
How To Make Nihari?
The first step of cooking is making sure that every ingredient is present in fresh form so that there is smooth sailing later on. So, for this dish, you will need the following:
Spices in their natural unadulterated form
- 1 star anise
- 1-2 bay leaves
- 1 cinnamon stick
- 2-3 cloves
- 2-3 Cardamom
- Half teaspoon fennel
- Paprika powder
- 1 teaspoon cumin
- Half teaspoon coriander
- Quarter teaspoon turmeric
- Quarter or half teaspoon as per spice tolerance red Asian chili
- Black pepper and garlic pepper
- one third cup of cooking oil
- 1 teaspoon ghee or butter
- Onion – sliced
- Garlic and ginger mashed or paste form
- 1 cup flour
- 3 glasses of water
- 1 kg beef or lamb chunks, diced.
- Fried onion slices
- 1 lemon cut in quarters
- Green chilies
Here’s a step by step guide:
Step 1- On medium flame heat, put a medium-sized pot. Heat oil and ghee or butter together and add spices in natural form. Next, add sliced onion and let it cook for about 10 minutes, or the time it turns golden. Pour in ginger garlic paste and sauté until its raw scent goes away; this usually takes 30 seconds.
Step 2 – Add meat to the pot and stir fry it on a medium flame for 5 minutes at least so that it changes color.
Step 3 – Once you see this change, reduce the heat and add powder spices to this concoction with salt. And let it cook until the meat tenderizes and spices mix together.
Step 4 – Check if the meat is fully done or not; once done, turn lower the flame and add flour slowly to the gravy. Stop when you get the desired texture, and voila, your dish is ready.
You may opt for a pressure cooker if you cannot wait for the meat to cook with regular heat and pressure; there will be no difference in the taste.
Usually, special slightly sweet bread like sheermal or naan alongside the garnishing items mentioned above.
The recipe is fairly easy, go ahead and try making one of the most loved dishes from Pakistan. However, if you are looking for authentic flavors search no more and head straight to Lazeeza Restaurant to taste this delicacy. Call to make reservations at 281 580 4887.