Eid Special Nihari Recipe
Nihari is a rich and flavorful slow-cooked meat stew made with tender beef or mutton simmered in aromatic spices and a thick gravy. Known for its deep flavor and silky texture, nihari is traditionally served with naan or roti and garnished with ginger, lemon, and fresh herbs.
Origin of Nihari
Nihari originated in the royal kitchens of the Mughal Empire in Delhi. The dish was historically cooked overnight and served early in the morning to nobles and workers, which is reflected in its name derived from the Arabic word “nahar,” meaning morning. Over time, nihari became a popular dish across India, Pakistan, and Bangladesh.
Why It’s Loved
This nihari recipe is loved for its deep, slow-cooked flavor and tender meat. The rich gravy, thickened with flour and spices, creates a comforting dish that is both hearty and satisfying.
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Eid Special Nihari Recipe
4
servings20
minutes2
hours420
kcalIngredients
500 g beef or mutton pieces
2 tbsp oil or ghee
1 onion, finely chopped
2 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
½ tsp garam masala
2 tbsp wheat flour (for thickening)
4 cups water or stock
Salt to taste
For Garnish
Ginger juliennes
Fresh coriander leaves
Lemon wedges
Fried onions (optional)
Directions
- Heat oil or ghee in a pot and sauté chopped onion until golden.
- Add ginger-garlic paste and cook until fragrant.
- Add meat pieces and cook until lightly browned.
- Mix in turmeric, chili powder, coriander powder, and salt.
- Add water or stock, cover, and simmer for about 1½–2 hours until the meat becomes tender.
- Mix wheat flour with a little water to form a smooth paste and add to the stew to thicken.
- Simmer for another 10–15 minutes.
- Sprinkle garam masala and stir well.
- Serve hot garnished with ginger, coriander, and lemon.
Notes
- Serving Suggestion: Best served with naan, kulcha, or steamed rice.
- Storage: Refrigerate up to 3 days; flavor improves the next day.
- Tip: Slow cooking gives nihari its authentic taste and texture.
