Chicken Nihari Recipe (2024)

FAQs

Is Nihari Pakistani or Indian? ›

Nihari is a traditional dish among the Indian Muslim communities of Lucknow, Delhi, and Bhopal. Following the partition of India in 1947, many Urdu-speaking Muslims from northern India migrated to Karachi in West Pakistan and Dhaka in East Pakistan, and established a number of restaurants serving the dish.

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.

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.

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.

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.

Beef Nihari: The Classic and Timeless Variation

Ginger, garlic, garam masala, and nutmeg impart a rich and compelling flavor to the meat. Because of the slow cooking method, the beef becomes delicate and succulent, making every bite a great joy.

It used to be served with khamiri roti, a version of Indian sourdough bread cooked in tandoor, which soaks up the gravy for a flavourful experience. Now, many restaurants pair it with the sweetish sheermal, which balances the spicy nihari and enhances the meal.

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.

What is the national dish in Pakistan? ›

1. 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.

People typically cook paaye using beef or lamb feet. But Nihari is traditionally made with shanks, typically cow shanks but could be of chicken and mutton. So why not dig in a little deep into both dishes! And let you decide which of these dishes gets your mouth watering?

In another recounting of events, the dish is believed to have originated in the 18th century during the Mughal Empire in what is now India and Pakistan. It is thought to have been invented by a chef named Haji Murad Ali, who served it in his restaurant in Old Delhi.

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

Indian subcontinent

Nihari / Place of origin

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.

Whilst Pakistani and Indian foods are prepared and cooked similarly, typically Indians consume more vegetables and a wider range of herbs and spices. Whereas Pakistanis consume more protein through their heavily meat-based diet, however side dishes tend to be potato, bread or vegetable based.

GULAAB JAMUN is the national dessert of Pakistan.