Pakistan – Nihari – theEatLand

Nihari is a rich, slow-cooked meat stew that is one of Pakistan’s most iconic dishes. It is known for its deep flavors, spicy gravy, and tender meat, often enjoyed as a breakfast or brunch dish, particularly on weekends and special occasions.

Key Features of Nihari:

Main Ingredients:
- Meat – Usually beef shank, mutton, or chicken.
- Bone Marrow (Nalli) – Adds richness and flavor to the gravy.
- Spices – Includes ginger, garlic, coriander, cumin, cloves, and cardamom for an aromatic taste.
Slow-Cooking Method:
- Nihari is slow-cooked overnight, often for 6–8 hours, to allow the meat to become tender and the flavors to develop deeply.
- Traditionally, it was cooked in clay pots over low flames.
Thick Gravy:
- Flour or atta (wheat flour) is used to thicken the gravy, giving it a velvety texture.
Garnishing:
- Topped with julienned ginger, green chilies, fresh coriander, and a squeeze of lemon for added freshness.

Cultural Significance:

Historical Roots: Nihari originated in the Mughal era and was considered a royal dish served after morning prayers.
Pakistani Staple: It is particularly popular in Karachi, Lahore, and Islamabad.
Weekend Special: Families and friends often gather to enjoy Nihari during weekend brunches.
Street Food: Available at local dhabas (roadside eateries) and restaurants throughout Pakistan.