Nihari is a rich, slow-cooked meat stew flavored with spices and thickened with atta, or Pakistani and Indian durum wheat flour. Pakistani versions of Nihari are usually made with beef, but Nihari can be made with lamb, goat or chicken.
The word “Nihari” comes from the Arabic word “nahar”, which means “day” or “morning”. This dish is called Nihari because it was originally eaten in the morning. History suggests that it began in Old Delhi, where it was eaten by Mughal nawabs and laborers to power them throughout the day. Nihari originated in Lucknow, the capital of 18th-century Awadh during the Mughal Empire of the Indian subcontinent.
Ingredients
- 4 pieces of veal
- 1 yellow onion, finely chopped
- 1 tbsp coriander powder
- 1 teaspoon of turmeric
- 1 teaspoon chili powder
- 3 tbsp mixed garlic & ginger paste
- flour for rescue
- 2 bay leaves
- 1 cinnamon stick
- 4-5 cardamom
- 8 cloves
- 1 star anise
- 1 tsp black sesame
- 2 tbsp coriander seeds
- 1½ tbsp fennel seeds
- 1 tsp cumin seeds
- ½ tbsp whole black pepper
- 3 dl broth or stock
Do this
1, Dry roasted bay leaves, cinnamon stick, cardamom, cloves, star anise, black sesame. coriander seeds, fennel seeds, cumin seeds and black pepper until it starts to smell lovely in the kitchen. Grind the spices in a spice grinder or coffee grinder to a fine powder.
Dry roast the spices and then grind them
2, Stek löken tills den har fått färg. Tillsätt Koriander pulver, gurkmeja, chilipulver, det malda kryddpulvret samt vitlöks och ingefäras pastan. Tillsätt lite vatten och rör om curryn så den inte bränner fast i botten. Tillsätt buljongen och rör om.
3, Lägg i läggen och koka i 30 minuter på low i instant pot eller 2 timmar i kastrull på spisen. Ta upp köttet och håll det varmt. Red med mjöl till önskad sås.
4, Servera med ris.
Nihari with rice
