Nihari

 

Beef Nihari

 Beef Nihari 

 Beef Nihari is a classic and aromatic stew that holds a special place in Pakistani cuisine. It's traditionally enjoyed as a hearty breakfast, especially on weekends and special occasions. The dish is renowned for its rich, deep flavor and is often cooked slowly to achieve a tender texture and complex taste. 

 Specialty of Beef Nihari 

Slow Cooking: The beef is simmered for several hours, which allows the spices and flavors to meld beautifully. 

Spice Blend: It features a blend of warming spices like cumin, coriander, cloves, and black pepper, along with Nihari masala, a special spice mix. 

Garnishes: It's typically garnished with fresh ginger, cilantro, and sometimes fried onions, adding layers of flavor and texture. 

Accompaniments: Nihari is traditionally served with naan or paratha, making it a filling and satisfying meal. 

  Beef Nihari Recipe 

 Ingredients: 

•  1 kg beef (preferably shank or brisket), cut into chunks 
•  2 large onions, finely sliced 
• 4 cloves garlic, minced 
•  1 tablespoon ginger, minced 
•  2 tablespoons Nihari masala (available at Indian/Pakistani grocery stores) 
•  1 teaspoon turmeric powder 
•  1 teaspoon red chili powder (adjust to taste) 
•  1 teaspoon ground coriander 
•  1 teaspoon ground cumin 
• 4 tablespoons ghee or vegetable oil 
• Salt to taste 
• 1 tablespoon wheat flour (optional, for thickening) 
• Fresh ginger slices, cilantro, and fried onions for garnish 

Instructions: 

1. Prepare the Meat: 

   Heat ghee or oil in a large pot over medium heat. Add sliced onions and cook until golden brown. 

  Add minced garlic and ginger, and sauté for a few minutes until fragrant. 

 2. Brown the Meat: 

  Add the beef chunks to the pot and cook until browned on all sides. 

 3.Add Spices: 

  Stir in the Nihari masala, turmeric, red chili powder, ground coriander, ground cumin, and salt. Cook for 2-3 minutes to allow the spices to release their flavors. 

 4. Simmer: 

 Add enough water to cover the meat (about 4 cups). Bring to a boil, then reduce heat to low and cover. Simmer for 3-4 hours, or until the meat is tender and the flavors have melded together.  

 5. Thicken (Optional):    

 If you prefer a thicker gravy, mix 1 tablespoon of wheat flour with a little water to form a paste. Stir this into the pot and cook for an additional 15 minutes. 

 6. Finish: 

  Adjust seasoning to taste. Garnish with fresh ginger slices, cilantro, and fried onions. 

  

7. Serve: 

    Serve hot with naan or paratha. 

 Restaurants in Pakistan Where You Can Enjoy Beef Nihari 

 1. Karachi: 

   Nihari House: Famous for its rich, flavorful Nihari. Located in Saddar. 

 Bihari Nihari: A popular spot in Karachi for authentic Nihari. Located in Gulshan-e-Iqbal. 

 2. Lahore: 

 Haveli Restaurant: Known for its traditional Lahori dishes including Nihari. Located in the Walled City. 

   Nihari Khaana: Offers a variety of Nihari options in the Gulberg area. 

 3. Islamabad: 

 Monal Restaurant: Offers a range of Pakistani dishes including a well-loved Nihari. Located in the Margalla Hills. 

  Des Pardes: Located in the F-7 area, known for its traditional Pakistani food including Nihari. 

 4. Rawalpindi: 

Chandni Chowk: Famous for its authentic Nihari. Located in Saddar. 

  Khayyam Restaurant: Known for its traditional Pakistani dishes including Nihari. Located in Committee Chowk. 

 These restaurants are well-known for their traditional preparation and authentic flavors of Beef Nihari. Enjoy your meal! 

 

Bong Nihari

Bong Nihari 

Bong Nihari is a variant of the traditional Nihari, a slow-cooked stew that originated in the Indian subcontinent. The term "Bong" refers to the Bengali community, and this variant infuses the classic Nihari with Bengali flavors and ingredients. What sets Bong Nihari apart is its distinctive use of spices and a rich, deep flavor profile that incorporates regional elements. 

 Specialties of Bong Nihari 

Rich and Flavorful Broth:  Bong Nihari is known for its rich, hearty broth, often achieved through slow-cooking the meat until it becomes tender and infused with spices. 

Unique Spices:  It incorporates a blend of Bengali spices, which might include fenugreek, kalonji (nigella seeds), and panch phoran (a blend of five spices), giving it a unique flavor compared to other Niharis. 

Meat Choice:  Typically made with beef or mutton, the meat is cooked to perfection, making it fall-off-the-bone tender. 

Garnishes: It's commonly garnished with fresh coriander, ginger slices, and sometimes a squeeze of lemon or lime, adding freshness to the dish. 

Bong Nihari Recipe 

 Ingredients: 

•  1 kg beef or mutton, cut into chunks 
• 2 large onions, finely sliced 
•  3 tablespoons ginger-garlic paste 
•  2 tablespoons Nihari masala (or a mix of cinnamon, cloves, cardamom, cumin, coriander, and black pepper) 
•  1 tablespoon panch phoran 
•  1 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
•  1/2 teaspoon black pepper 
•  1/4 cup wheat flour (optional, for thickening) 
•  1/2 cup ghee or oil 
•  Salt to taste 
•  Fresh coriander leaves, chopped (for garnish) 
•  Ginger slices (for garnish) 
•  Lemon or lime wedges (for serving) 

 Instructions: 

 1.Prepare the Meat: 

  Heat ghee or oil in a large pot over medium heat. 

   Add the sliced onions and cook until golden brown. 

   Add ginger-garlic paste and cook for a couple of minutes until the raw smell disappears. 

 2.Cook the Meat: 

  Add the meat chunks and cook until they are browned on all sides. 

   Add turmeric powder, red chili powder, black pepper, and salt. Mix well. 

 3. Add Spices: 

  Stir in the Nihari masala and panch phoran. Cook for a few minutes to let the spices release their aroma. 

 4. Simmer: 

   Add enough water to cover the meat. Bring to a boil, then reduce the heat to low. 

    Cover the pot and let it simmer for at least 2-3 hours, or until the meat is tender and the flavors are well combined. You can also use a slow cooker for this step. 

 5. Thicken (Optional): 

   If you prefer a thicker gravy, mix the wheat flour with a little water to make a paste and stir it into the pot. Cook for an additional 15-20 minutes until the gravy reaches the desired consistency. 

 6.Garnish and Serve: 

   Garnish with fresh coriander leaves and ginger slices. 

  Serve hot with naan or rice, and provide lemon or lime wedges on the side. 

 Restaurants in Pakistan Where Bong Nihari is Available 

 Bong Nihari specifically might be a bit challenging, as it's a less common variant. However, you can find similar traditional Nihari dishes in various Pakistani restaurants, especially those with a diverse menu or a focus on regional cuisines. Here are some places where you might find a good Nihari: 

 1. Karachi: 

  Nihari Centre: Known for its variety of Nihari dishes. 

  Dera Pakhtoon: Offers traditional and regional dishes including Nihari. 

 2. Lahore: 

  Waris Nihari: A famous spot for authentic Nihari. 

  Phajja Siri Paye: While known for its pa 

ye, they also offer a variety of traditional dishes. 

 3.Islamabad: 

  Monal Restaurant: Offers a range of traditional Pakistani dishes, including Nihari. 

 Tandoor Restaurant: Known for its diverse menu including Nihari. 

4. Rawalpindi: 

  Siri Paye Wala: Famous for its traditional meat dishes and might offer Nihari. 

  Chacha's Nihari*: A good spot for different types of Nihari. 

 

Mutton Nihari

Mutton Nihari 

 Mutton Nihari is a rich and flavorful dish that originates from the Indian subcontinent, particularly popular in Pakistan. Its name comes from the Arabic word "Nahar," meaning "day," which reflects the dish's traditional role as a hearty breakfast meal for the working class. The dish is renowned for its slow-cooked, deeply spiced gravy, and tender mutton pieces.  

 Specialty of Mutton Karahi 

Complex Flavors: The combination of spices like ginger, garlic, cumin, coriander, and cloves creates a robust, aromatic curry. 

Slow Cooking: Nihari is traditionally cooked over a long period, allowing the flavors to meld and the meat to become tender. 

Rich Gravy: The dish is known for its thick, luscious gravy, which is achieved by simmering mutton bones and meat together. 

Garnish: Typically garnished with fried onions, fresh cilantro, ginger slices, and lemon, which enhances its flavors and presentation. 

  Mutton Nihari Recipe 

  Ingredients: 

• Mutton:1 kg (preferably with bones) 
• Onions:2 large, finely sliced 
• Ginger-Garlic Paste:  2 tablespoons 
• Nihari Masala: 2 tablespoons (available pre-made or homemade) 
• Red Chili Powder: 1 teaspoon 
• Turmeric Powder:1/2 teaspoon 
• Coriander Powder: 1 teaspoon 
• Cumin Seeds: 1 teaspoon 
• Cloves: 4-5 
• Black Cardamom: 1 
• Green Cardamom: 2-3 
• Cinnamon Stick: 1 
• Salt: to taste 
• Wheat Flour (for thickening): 2 tablespoons 
• Oil or Ghee: 1/2 cup 
• Water: 6-8 cups 
• Garnishes: Fresh cilantro, ginger slices, lemon wedges, and fried onions 

  Instructions: 

 1.Prepare the Meat:  Heat oil or ghee in a large pot. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing. 

 2. Cook the Meat:  Add the ginger-garlic paste to the pot with the remaining onions. Sauté for a minute until fragrant. Add the mutton pieces and cook until they are browned on all sides. 

 3. Add Spices:  Stir in the Nihari Masala, red chili powder, turmeric powder, coriander powder, cumin seeds, cloves, black cardamom, green cardamom, and cinnamon stick. Cook for a few minutes until the spices are well-blended. 

4. Simmer:  Add enough water to cover the meat. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 4-6 hours. For best results, cook overnight on a very low flame. 

 5. Thicken the Gravy:  Mix wheat flour with a little water to make a smooth paste. Add this paste to the pot to thicken the gravy. Stir well and cook for an additional 30 minutes. 

 6. Finish:  Adjust the salt to taste. Garnish with the reserved fried onions, fresh cilantro, ginger slices, and lemon wedges. 

 7. Serve:  Serve hot with naan, paratha, or rice. 

 Restaurants in Pakistan Where Mutton Nihari is Available 

 1. Karachi: 

  Nihari House Famous for its traditional Nihari. 

 Javed Nihari Known for its rich and flavorful Nihari. 

  Siddique Biryani While known for biryani, their Nihari is also highly recommended. 

 2. Lahore: 

 Warraich Nihari Offers authentic Nihari with traditional flavors. 

  Dera Pakhtoon  Known for its delicious and spicy Nihari. 

   Café Zouk  Provides a more contemporary take on Nihari. 

 3. Islamabad: 

  Chilman Restaurant Offers a rich and flavorful Nihari. 

   Monal Restaurant Known for its wide variety of Pakistani dishes, including Nihari. 

   The Royal Elephant  Offers a mix of traditional and modern dishes including Nihari. 

4. Peshawar: 

  Peshawari Nihari A local favorite for authentic Peshawari-style Nihari. 

 Tandoor Restaurant  Known for its traditional Pakistani dishes including Nihari. 

 Enjoy your cooking and dining experience with Mutton Nihari! 

 

Nalli Nihari

 Nalli Nihari 

 Nalli Nihari is a rich and hearty Pakistani dish known for its deep, complex flavors and tender, succulent meat. The name "Nihari" is derived from the Arabic word "Nahar," which means "day," indicating that this dish was traditionally enjoyed as a breakfast after a night of fasting. The "Nalli" part refers to the marrow bones used in the dish, which add a unique richness and flavor. 

Specialty of Nalli Nihari 

Bone Marrow: The star ingredient is the marrow bone, which infuses the dish with a deep, satisfying flavor and creamy texture. 

Slow-Cooked: Nalli Nihari is cooked slowly over several hours, allowing the spices and meat to meld together perfectly. 

Complex Spice Blend: The dish features a blend of aromatic spices, including black cardamom, cloves, and cinnamon, which give it a rich, layered flavor profile. 

Garnished with Fresh Herbs: It is typically garnished with fresh cilantro, ginger slices, and sometimes lemon wedges for added freshness and zing. 

  Nalli Nihari Recipe 

 Ingredients: 

•  1 kg beef marrow bones (nalli) 
•  500 g beef shank or leg pieces, cut into chunks 
•  2 large onions, finely sliced 
•  2 tablespoons ginger-garlic paste 
• 1/2 cup Nihari masala (store-bought or homemade) 
• 1 teaspoon turmeric powder 
•  1 teaspoon red chili powder (adjust to taste) 
•  1/2 teaspoon ground black pepper 
•  4-5 whole cloves 
• 2-3 black cardamom pods 
•  1-inch cinnamon stick 
•  1 teaspoon cumin seeds 
•  1/2 cup wheat flour (for thickening) 
•  1/2 cup ghee or oil 
•  Salt to taste 
• Fresh cilantro, ginger slices, and lemon wedges for garnish 

Instructions:  

1. Prepare the Bones: 

    Heat the ghee or oil in a large pot over medium heat. 

    Add the marrow bones and beef chunks. Sear them until browned on all sides. Remove from the pot and set aside. 

 2. Sauté Onions and Spices: 

   In the same pot, add the sliced onions and cook until golden brown. 

   Add the ginger-garlic paste and cook for another 2 minutes until fragrant. 

    Stir in the turmeric, red chili powder, black pepper, cloves, black cardamom, cinnamon stick, and cumin seeds. 

 3.Cook the Meat: 

   Return the browned meat and marrow bones to the pot. Stir to coat with the spices. 

  Add enough water to cover the meat. Bring to a boil, then reduce the heat to low and simmer for 3-4 hours, or until the meat is tender and the marrow is soft. 

 4. Thicken the Sauce:   

 In a separate bowl, mix the wheat flour with a little water to make a smooth paste. 

  Slowly add this paste to the simmering pot, stirring continuously to avoid lumps. Cook for another 15-20 minutes until the sauce has thickened. 

 5.Finish and Garnish: 

   Adjust the salt to taste. 

   Garnish with fresh cilantro, ginger slices, and serve with lemon wedges. 

 Serving Suggestions: 

Nalli Nihari is traditionally served with naan or paratha, and sometimes with a side of pickles or raita. 

 Restaurants in Pakistan Where Nalli Nihari is Available 

 1. Karachi: 

   Biryani of the Seas: Known for its variety of dishes, including Nalli Nihari. 

  Student Biryani: Offers traditional Pakistani dishes including Nalli Nihari. 

 2. Lahore: 

   Cuckoo’s Den: A popular spot with a wide range of traditional Pakistani dishes. 

   Phoolki Nihari: Specializes in various Nihari dishes, including Nalli Nihari. 

 3. Islamabad: 

 Monal Restaurant: Known for its diverse menu and traditional dishes. 

  Dawat-e-Khaas: Offers a variety of traditional Pakistani foods, including Nalli Nihari. 

 4. Rawalpindi: 

   Sufi Restaurant: Famous for its Nihari dishes and other traditional foods. 

 Pakistani Tandoori: Known for its authentic Pakistani dishes, including Nalli Nihari. 

 Feel free to check out these places to enjoy a delicious bowl of Nalli Nihari!