History Of Nihari

The word Nihari comes from the Arabic word Nahar which means morning, thus the very name Nihari implies it is to be consumed early in the morning. Nihari is rumoured to have taken birth either in the back alleys of the Jamia Masjid in Delhi, where the Dehliwallas hail from, or as most Lucknawi loyalist believe in the kitchens of the Nawabs of Awadh, in the latter part of the 18th century at the decline of the Mughal Empire. 

Nihari is a Pakistani breakfast dish popular with Muslims in India as well. Extravagantly spiced beef shanks are slow cooked, often overnight and eaten after early morning prayers. A jumble of tender meat and rich bone marrow is served in a thick, exuberant gravy topped with a slick of flavourful fat. Common accompaniments include green chillies and shards of pungent fresh ginger to cut the richness and add freshness. This rich curry is eaten with rounds of white bread, fresh from the tandoor, ever-so slightly sour from the leavening and pleasantly chewy, the perfect vessel to ensure you don’t miss any of the delicious sauce.

According too many sources: Nihari originated in Old Delhi (Jama Masjid and Daryaganj areas) in the late eighteenth century during the last throes of the Mughal Empire. The Muslim Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labor class as a regular breakfast item.

Nihari developed with the overall cuisine of south Asian Muslims. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness

Nihari has a flavourful depth so deliberate that one can almost taste the unhurried and intentional consideration gone into putting the ingredients together. Therefore, the claim that Nihari is a derivation from the study ofHikmat (Eastern herbal medicine) comes as no surprise, not only was its consumption preventive against sinus, the common cold and the onset of fever in the winters of Delhi and Lucknow, it also gained popularity as a food that kept one warm during dropping temperatures. 

Nihari is a South Asian stew consisting of slow cooked beef or lamb garnished to taste and served with cooked brain or bone marrow.

Another story reveals that Nihari was cooked overnight in large volume to be served to the labourers. Whenever there were massive constructions involved and the kings served meals free to labour and also paid them. In some instances kings did not want to offer coins / currencies, they in turn offered free meals and accommodations to the labourers. Since the work had to be started in the morning, it was cooked in an earthern pot, sometimes even buried and served in the morning to ensure the supply of energetic labour force.
Alternative origins puts roots in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow in present-day Uttar Pradesh.

Legend suggests that the Empire and the ‘powers that be’ realised that this rich slow-cooked beef delicacy was the reason the Nawabs of Lucknow would take an indulgent nap between Fajr (morning) and Zohr (early afternoon) prayers. They ate Nihari for breakfast, especially in the winters and just slept it off.

And, since the rich have been known to come up with innovative ways to work the poor, they decided to feed this delicacy to the labour class at construction sites as regular breakfast in lieu of ujrat (earned daily wages), the otherwise precious earnings after a hard days work. The high protein meat allowed for a progressively slow increase in blood sugar and therefore resulted in decreased cravings through the day. This practice continues to date; the labourer still eats Nihari early in the morning to sustain him through the day, and the wealthy for a weekend breakfast or as an indulgent dinner.

Historically, Nihari was cooked through the night for six to eight hours, and was ready to be served at sunrise. It was most delectable when cooked with veal or beef shank, though now mutton and chicken Nihari is popular too. Another variation in Nihari is the extra kick of magaz (brain) and nail (marrow) this is a special edition of Nihari. Real foodies consider it sacrilege to have Nihari sans the spare parts.

The method to cook Nihari has survived and remains somewhat similar to the early days. At the time, the lid of the daigh (large rounded pot) was sealed shut with lai (flour glue) to maintain maximum heat and steam for slow cooking. The meat was braised and then left to simmer in the aromatic and delightfully spicy essence of masalas. Gently, the meat soaked the flavour of the masalas as the masalas infused the heartiness of the meat; it was almost like one seducing the other ... to create magic.

Cooking Method No -1

Beef: 1 kg large cuts

Marrow Bones: 1 kg

Salt: as required

Crushed Red Pepper: 2 tbsp (as required)

Kashmiri Chili: 2 tbsp

Turmeric Powder: 1/4 tsp

Dry Ginger: 2 large pieces

Long Pepper: 4 pcs

Star Anise: 2 pcs

Carom Seed: 1/2 tbsp

Ground Nutmeg: 1/4 tsp

Ground Mace: 1/4 tsp

Black Pepper: 1/2 tbsp

Black Cumin: 1/2 tbsp

White Cumin: 1/2 tbsp

Cardamom (Large): 2 pcs

Green Cardamom: 5 pcs

Fennel Seeds: 3 tbsp

Cloves: 6 pcs

Cinnamon: 2 sticks

Whole Coriander: 4 tbsp (make pouch)

Bay Leaves: 2 pcs

Oil: 2.5 to 3 cups

Crushed Ginger Garlic: 3 tbsp

Flour: 1/2 cup

Water: as required

For Garnishing:

Ginger (sliced): as required

Green Chili (sliced): as required

Green Coriander: as required

Lemon: as required

For Nihari Special Garam Masala:

Long Spice: 3 pcs

White Cumin: 2 tbsp

Black Pepper: 1 tbsp

Large Cardamom: 1 to 2 pcs

Cloves: 8 pcs

Cinnamon: 1/5 inch long stick

Method for Making Nihari Special Garam Masala:

Grind long spice, white cumin, black pepper, large cardamom, cloves and cinnamon fine together and store in a bottle.
Whenever you serve nihari, sprinkle a hint. It will enhance the taste and flavor.
Method for Nihari

Wash meat and marrow bones.

Heat oil in pan, put meat, marrow bones, and also ginger garlic.

Roast for 3 to 4 minutes. 

Then grind salt, red pepper, turmeric, Kashmiri chili, dry ginger, star anise, carom seeds, nutmeg, mace, black pepper, black cumin, white cumin, large and green cardamom, fennel seeds, cloves and cinnamon stick and mix in the pan.

Cook for 3 to 4 minutes and add water.

Add enough water to submerge meat pieces. Also add coriander pouch and bay leaves. 

First cook at high flame; lower the flame when boiled and cook covered (for around 4 hours).

When meat is tender, and tari (oil layer) comes up, remove tari in another pot and discard coriander pouch and

Cooking Method No -2

Ingredients:

Saunf (Fennel seeds) 3 tbs

Zeera (Cumin seeds) ½ tbs

Dhania (Coriander seeds) 2 tbs

Pipli (Long pepper) 3

Hari elaichi (Green cardamom) 3-4

Kala zeera (Caraway seeds) 1 & ½ tsp

Baadiyan ka phool (Star anise) 1

Darchini (Cinnamon sticks) 2

Javatri (Mace) 1 whole

Jaifil (Nutmeg) ¼ piece

Laung (Cloves) 7-8

Badi elaichi (Black cardamom) 1

Ajwain (Carom seeds) ¼ tsp

Sabut kali mirch (Black pepper corns) ½ tbs

Haldee powder (Turmeric powder) 1 tsp

Kashmiri lal mirch (Kashmiri red chili) powder 2 tbs

Sonth (Dried ginger powder) 1 tbs

Namak (Salt) ½ tbs or to taste

Lal mirch powder (Red chili powder) 2 tbs

Ghee 1 & ½ Cups

Tez paat (Bay leaf) 1

Beef mix boti 1 kg

Haddi guddi (Soup bones) ½ kg

Adrak lehsan paste (Ginger garlic paste) 2 tbs

Pani (Water) 2 liters or as required

Pani (Water) ½ Cup

Atta (Wheat flour) ½ Cup

Pani (Water) 2 Cups

Haldee powder (Turmeric powder) ½ tsp

Gaye ka maghaz (Beef brain) 1

Namak (Salt) to taste (if required)

Hari mirch (Green chilies)

Adrak (Ginger)

Hara dhania (Fresh coriander)

Directions:

In spice mixer,add fennel seeds,cumin seeds,coriander seeds,long pepper,green cardamom,caraway seeds,star anise,cinnamon sticks,mace,nutmeg,cloves,black cardamom,carom seeds,black pepper corns and grind to make a fine powder.

In bowl,ground spices,turmeric powder,kashmiri red chili powder,dried ginger powder,salt,red chili powder and mix well.Nihari masala is ready.

In pot,add ghee and let it melt,add bay leaf,beef mix boti and soup bones,mix well until color changes.

Add ginger garlic paste and mix well for 2 minutes.

Add nihari masala,mix well and cook for 5 minutes.

Add water,mix well and bring it to boil,cover & cook on low flame for 3-4 hours and keep stirring in between.

Switch off the flame,remove tarri and set aside.

Remove bay leaf & discard it.

In water,add wheat flour and whisk well.

Add half quantity of wheat flour mixture in nihari and mix well,cover and cook on low flame for 30 minutes.

In saucepan,add water and bring it to boil,add turmeric powder and beef brain.

Switch off the flame and rest it for 3-4 minutes,set aside and devein it.

Now add beef brain in nihari,cover and cook on low flame for 30 minutes.

Take out cooked beef brain & set aside.

If required add salt and mix.

Add remaining wheat flour mixture in nihari and mix well,cover and cook on low flame for 30 minutes.

In serving bowl,add nihari,cooked meat,cooked beef brain,tarri,green chilies,ginger,fresh coriander and serve.

 

Mutton Nihari

Half cup Cooking Oil

1-1/2 Onion

1 cup Yogurt

1 tbsp Ginger Paste

1 tbsp Garlic Paste

700g Mutton

As per taste Salt

1 tbsp Red Chili Powder

1 tsp Turmeric Powder

3 tbsp Nehari Masala (prepared)

1 tbsp Garam Masala Powder

2 cup Hot Water

10g Ginger

10g Green Coriander

4 Green Chili

3 tbsp Wheat Flour

For garnishing Lemon

Nehari Masala

3 tbsp Cumin

4 Star Anise

1 tbsp Cinnamon

1 tbsp Coriander Powder

6 Black Pepper Powder

½ tsp Citric Acid

1 tbsp Bay Leaf

1 tsp Turmeric

½ tsp Ginger Powder

4 Cardamom

6 Black Cardamom

½ tsp Nutmeg

½ tsp Mace

2 tbsp Fennel Seeds

Note: Blend all above ingredients to prepare Nehari Masala

Cooking Method

1- In a pan, add cooking oil, onion and cook until golden brown

2- In a blender, add yogurt, brown onion and blend them. Onion mixture now ready

3- In a another pan, add ginger paste, garlic paste, mutton and cook for 2-3 minutes

4- Now, add salt, red chili powder, turmeric powder, nehari masala, onion mixture and mix them then cook for 5 minutes

5- Now add hot water and simmer for 30-35 minutes

6- In a pan, add wheat flour and cook for a while then add water. After that add it in the mutton

7- Simmer for 5 minutes, then use green coriander, green chili, lemon for garnishing

Your tasty Mutton Nihari now ready to serve

  

I have made homemade masala for every day used, it can be stored and used multiple times.

The quantity of the masala can be reduced to half and used once. Citric acid is just added to keep the masala fresh. It can be omitted and the masala can be prepared and kept in a clean airtight bottle in a fridge. If it is difficult to prepare, boxed masalas can also be used.

Nihari masala:

Daigi/Kashmeri mirchain 4 tbsp

Cloves 1 tbsp

Fennel seeds 3tbsp

Dried ginger 1tbsp (ground)

Citric acid 1 tsp level

Nutmeg 1 piece

Mace 5-6

Black pepper 1 tbsp

Cardamom 12

Black cardamom 5-6

Cinnamon 4 (1” pieces)

Star anise 3whole

Black cumin seeds 1tbsp

Cumin seeds 1 tbsp

Kachri/Raw Papaya powder 2 tsp

Bay leaves 5-6

For tarka:

Onion finely chopped 2 tsp

Chat masala ½ tsp

Maghaz/Lamb Brain from bones

Oil ¼ cup

Haldi/Turmeric pinch

Red chili powder ¼ tsp