Chicken Nihari Recipe (2024)

FAQs

What is chicken nihari made of? ›

Chicken Nihari is basically a stew dish made from succulent chicken pieces dipped into a spicy and fiery gravy made with a pool of aromatic spices, curd and slow cooked to the perfection.

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.

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.

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. Dry roasting it enhances the flavor and replicates the earthy taste of atta.

This exquisite dish's most well-known and widely liked form is probably beef Nihari. Slow-cooked beef shanks and bones provide a delicious and substantial gravy complemented by a fragrant spice blend. Ginger, garlic, garam masala, and nutmeg impart a rich and compelling flavor to the meat.

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. 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.

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.

Classical eastern delicacies such as “Siri-Pai” and “Nihari” are very rich in animal fat and Cholesterol. Do not eat them more than a couple of times a year.

In India, nihari is typically cooked with mutton or gosht (goat meat). For producing Nihari, the shank piece is recommended.

Is Nihari a Haleem? ›

A famous Pakistani dish is prepared with different types of meat, including goat, mutton and beef. Nihari is said to be the most famous dish in Pakistan. Haleem is a dish consisting of meat, lentils and wheat or semolina. It is a popular dish served on special occasions.

Nalli Nihari is a slow-cooked stew with bone-in mutton pieces, preferably from the shank. The marrow leaves the bones and is mixed with the gravy, giving the stew a rich flavour. The mutton turns soft and juicy when it is done.

It is ideally had with a thick bread such as naan, which soaks up the shorba. While making nihari is a time-consuming affair, if you look at the recipe, it requires very little work or active participation on part of the cook. The hardest part is assembling the long list of spices.

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.

In India, nihari is typically cooked with mutton or gosht (goat meat). For producing Nihari, the shank piece is recommended.

Steps for Nihari Masala

Preheat a pan on low flame put cinnamon, cloves, mace, pepper corns, nutmeg star anise, black and green cardamom, fennel seeds, rose petals, carom seeds, black and white cumin, long pepper, bay leaves, dried chillies and dry roast them for 5 to 6 minutes by stirring.

Nalli Nihari is a slow-cooked stew with bone-in mutton pieces, preferably from the shank. The marrow leaves the bones and is mixed with the gravy, giving the stew a rich flavour.