Tue. Sep 27th, 2022
how to make nihari recipe

How to make Nihari Recipe

Nihari Word Derivation

Arabic word nahâr, which means “dawn,” is where the name nihari comes from. It was initially a morning meal served after Fajr prayer to nawabs in the Mughal Empire. In this article i am going to tell you the method that how to make nihari recipe but i will tell something about nihari.

History Of Nihari

Different sources claim that the nihari dish was created in the royal kitchens of Lucknow, Awadh (present-day Uttar Pradesh, India), in the late 18th century, at the height of the Mughal Empire. It was designed to be eaten by working-class people as a filling, high-energy breakfast food, especially in colder locations and seasons. However, the dish subsequently came to popularity and, for nawabs of the Mughal era, became a staple of their royal diet.
Nihari recipe greatly evolved the general Muslim cuisine of the Indian subcontinent. Even now, it is still a popular treat, particularly in sections of Old Delhi, Lucknow, Dhaka, and Chittagong. The gravy, flavour, texture, and spice of the meal are well-known.


In the Indian Muslim populations of Lucknow, Delhi, and Bhopal, nihari is a traditional meal. Many Urdu-speaking Muslims from northern India went to Karachi in West Pakistan and Dhaka in East Pakistan after the partition of India in 1947, where they opened a number of eateries offering the dish. Nihari experienced significant success in Karachi and quickly gained popularity and availability throughout Pakistan.

In certain restaurants, a few kilograms of the leftover nihari from each day is added to the pot for the following day; this recycled component of the meal is called as taar and is thought to add a special flavour. Some nihari shops in Old Delhi claim that they have maintained an unbroken cycle of taar for more than a century.

Medical Care

The common cold, rhinorrhea, and fever are also treated at home using nihari.

Types Of Nihari 

  1. Mutton Nihari
  2. Beef Nihari
  3. Chicken Nihari
  4. Maghaz Nihari

Gosht Nihari recipe;


Ingredients of Nihari Gosht 

  • 1 Kg meat
  • 2 tbsp refined oil
  • 3-4 Green cardamoms
  • 1 tsp whole cinnamon
  • 2 black cardamomsFamous foood
  • 2-3 Bay leaves
  • 1 tsp turmeric powder
  • 1/4 cup water
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 tsp garlic (ground), fried
  • 1 tsp onion (ground), fried
  • 3 tbsp yogurt (beaten)
  • 2 tsp gulab jal
  • 2 tsp garam masala
  • 1/2 tsp nutmeg-cardamom powder
  • 1/2 tsp saffron, soaked
  • to taste Salt
  • Few drops of Ittar
  • Wheat dough (for dum)
  • for garnishing fresh coriander and ginger juliennes

PROCESS For Nihari Gosht;

1. Green cardamom, cinnamon, cloves, black cardamom, and bay leaves are added to a pan of heated oil.
2. Add the meat and saute till lightly fried.
3. Add salt and turmeric and mix well.
4. Pour in the water, cover the pan and cook.
5. Add the ginger-garlic paste, coriander powder, red chilli powder, garlic paste, and onion paste after it begins to boil.
6. Add the yoghurt, gulab-jal, garam masala, nutmeg, cinnamon, and saffron after thoroughly combining.
7. Cover and cook for 2-3 minutes.
8.Put the meat in a pan with a thick bottom now, and drain the gravy.
9. Add a few drops of itar and cover the pan.
10 .Seal it with the wheat dough and cook on slow fire.
11. When finished, garnish with julienned fresh coriander and ginger and serve.

Key Ingredients:

meat, refined oil, Green cardamoms, whole cinnamon, black cardamoms, Bay leaves, turmeric powder, water, ginger-garlic paste, coriander powder, red chilli powder, garlic (ground), onion (ground), yogurt (beaten), gulab jal, garam masala, nutmeg-cardamom powder, saffron, Salt, Few drops of Ittar, Wheat dough (for dum) , fresh coriander and ginger juliennes

i hope that you have understand my nihari recipe best of luck

Go Back To HOME

Leave a Reply

Your email address will not be published.