Chicken Nihari Recipe (2024)

FAQs

What is the composition of nihari? ›

It consists of slow-cooked meat, mainly a shank cut of beef, lamb and mutton, or goat meat, as well as chicken and bone marrow. It is flavoured with long pepper (pippali), a relative of black pepper. In Pakistan and Bangladesh, nihari is often served and consumed with naan.

After several experiments, I figured out how to make the best gluten-free version of nihari. You simply dry roast brown rice flour or sorghum flour for 3-4 minutes on low-medium heat and use it as a substitute for atta flour.

Nihari is an Indian subcontinent stew made with slow-cooked meat, primarily shank meat of cattle or lamb and mutton, goat meat and chicken, and bone marrow. It comes from the Arabic word nahâr, which means “dawn.” Nawabs in the Mughal Empire first consumed it as a breakfast meal.

Nihari, a beloved dish steeped in tradition, is expertly prepared to serve large gatherings. It is lovingly simmered throughout the night in a shab degh, a sizeable pot that symbolizes nocturnal cooking. Over the course of 6-8 hours, the meat tenderly disintegrates as it gently cooks over a low flame.

Nihari (Urdu: نہاری‎) is a stew from India, mostly consumed by the Muslim of North India of the North India region. consisting of slow-cooked meat, mainly shank meat of beef or lamb and mutton, goat meat and chicken, along with bone marrow.

The word “Nihar” originated from the Arabic word, “Nahar” which means “morning”. It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their morning prayers. Nihari was developed in Old Delhi, India, during the reign of the Mughal Empire.

Just like garam masala, Nihari masala is a mix of whole aromatic spices. The whole spices like cardamom, fennel, cloves, nutmeg, dry ginger etc are roasted and then ground to a powder. The masala mix is best when prepared fresh but you can make it larger quantities and store in an airtight container.

Serve hot with naans.

Even though Nihari looks like a curry, it is mostly served with bread like naan or kulcha and not with rice. The reason must be the consistency of the curry, which goes well with bread.

What is a substitute for Atta? ›

If you can't find Atta you can do one of two things: use white whole wheat flour or combine equal amounts of whole wheat flour and all-purpose flour. But please bear in mind, if you use a combination of whole wheat and all-purpose flour, the texture of your roti will be slightly different.

1. Nihari. Known as the "national dish of Pakistan", the word 'nihari' is derived from the Arabic word “nahaar” (morning), implying that this dish was meant to be eaten as the first meal of the day. Learn more.

While one is a porridge-like thick gravy with everything blended together, the other comprises of whole spices and succulent mutton chunks. Haleem is mostly enjoyed with a simple Moti Roti, but for Nihari you'd like something a bit more extravagant like a Varqi Parantha made with desi ghee.

“There is a long line of dispute as to the origin of Nihari. Some claim it originated in Old Delhi during the late 18th century during the last days of the Mughal empire, while others say it was born in the royal kitchens of Awadh,” said Tariq. “Nihari tastes best when had with khameeri roti, naan or phulka.

Health benefits of nihari masala:

Cinnamon is a heart-healthy spice found in Nihari Masala powder. Together, cinnamon, cloves, and cardamom help the digestive system. The abundance of antioxidants in the masala helps to reduce free radicals.

Nihari is traditionally served with naan or roti, although it can also be enjoyed with steamed rice for a comforting meal.

Noun. nihari (uncountable) A South Asian stew of slow-cooked beef or lamb with bone marrow.

"this is a traditional brunch item from Pakistan -- served with Naan bread. this recipe is simple to put together but needs to cook several hours.