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Nihari

Name: Nihari
Cuisine: Pakistani
Ingredients: 1 kg beef shank; 2 tbsp ginger garlic paste; 1 large, sliced onion; 2 tbsp wheat flour; 3 tbsp ghee; 2 tbsp nihar masala (blend of cardamom, cloves, cinnamon, nutmeg, mace); 1 tsp red chili powder; to taste salt; 4 cups water; for garnish lime; for garnish fresh coriander; for garnish ginger julienne

Nihari is a slow-cooked stew of meat, traditionally beef or lamb, flavored with a rich blend of spices. It is a beloved breakfast dish in Pakistan, known for its deep, hearty flavors and tender meat, often enjoyed with naan or other breads. Nihari holds cultural significance as a communal meal, often served during special occasions and gatherings.

12 ingredients

spicysavoryaromaticrichmeaty

Culinary DNA Preview

Pakistani70%

Mughal30%

Ingredients

beef shank
1 kg
ginger garlic paste
2 tbsp
onion
1 large, sliced
wheat flour
2 tbsp
ghee
3 tbsp
nihar masala (blend of cardamom, cloves, cinnamon, nutmeg, mace)
2 tbsp
red chili powder
1 tsp
salt
to taste
water
4 cups
lime
for garnish
fresh coriander
for garnish
ginger julienne
for garnish

Method

Steps not available

Origin Story

Nihari originated in the Mughal kitchens of Delhi and was brought to Pakistan after partition, where it became a staple of Pakistani cuisine, especially in Karachi and Lahore.

Culinary DNA

Ingredient ancestry breakdown

Pakistani70%

ingredients+techniques

Mughal30%

ingredient_origin+spice blends

Techniques

slow-cooking searing sautéing thickening

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