Nihari - The National Dish of Pakistan

When we speak of Nihari today, we take the name of this rich, aromatic and filling meat dish for granted, without being cognizant of where the name or the dish originates from.

Known to be a winter delicacy,
Nihari was initially served as breakfast to the Muslim Nawabs of Lucknow and Dehli. 

As time progressed, Nihari migrated from the royal kitchens to the plates of labourers, who were fed this protein-heavy dish in place of their daily wages, as it was known to keep one sustained for the better part of the day.

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, purported to be served after fajr namaz (Islamic morning prayer).

Has the process of making nihari varied or remained the same over the ages? To find out, read on!

Regional variants of Nihari can be found throughout the sub-continent, and it remains one of the most nourishing meat dishes, eaten for breakfast or any other time of the day to satiate one's hunger!

The process of making nihari requires patience, passion and an in-built knowledge of proportions. The basic ingredients for the recipe are easily available, however, knowing how much of what to add is the key.
Up to 50 different types of spices can be used according to the personal requirements of each chef - from the familiar warmth of cloves to the intriguing allure of Peepli (long pepper), these spices add depth and complexity, transforming the dish into a culinary masterpiece.

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. Meanwhile, the gravy is meticulously thickened by combining flour with an array of aromatic spices and oils. The result is a tantalizing spicy, luxuriously rich and hearty gravy.

Another tradition still followed to this day is applying a lai or flour glue around the rim of the degh (large pot) to seal the pot while the nihari simmers inside, allowing the aromatic essence of spices to simmer into the meat and gravy.

Originally nihari was made with beef shank, but in recent times lamb, mutton and chicken have also been substituted successfully. The addition of maghaz (brain) and nalli (bone marrow) is also widely loved and considered a delicacy. Of course, each variant has different cooking times according to the protein which has been used. For example, chicken requires much less time in comparison to beef shanks.

Garnishes are an essential component for Nihari. They range from lemon wedges and chopped cilantro and mint leaves to julienned ginger strips and chopped green chillies.

The acidity from the lemon cuts through the richness of the gravy, with fresh mint, cilantro, ginger and chilli adding an extra zing to each mouthful.

Soon after the partition of the Indian sub-continent in 1947, multiple generations of Muslim bawarchis (cooks) migrated from Old Delhi to Pakistan with nothing but their old recipes, perfected by their forefathers. Nihari was one of the notable dishes that made it to Pakistan from across the border, and since then stalls and restaurants have been established across the country, making Nihari a dish that is accessible to all!

Perhaps this is why if one were to travel to Pakistan in search of nihari, most choices would be found in the streets of Karachi.

According to the third-generation owner of Zahid Nihari in Karachi, the secret to the perfect nihari lies in the exact science of spices and the finest quality of ingredients, from the desi ghee (clarified butter) to the special cuts of meat and hand-blended spices.

The artistry of crafting an impeccable plate of Nihari lies in the meticulous balance of proportions and ingredients. Each element is thoughtfully chosen, harmoniously blending together to create a balanced symphony of flavours.