If you’ve
never had nihari, you’re in for a treat. This Pakistani classic is a
slow-cooked stew loaded with tender chunks of lamb or beef, bone marrow, and a
spicy, rich broth that just hits different. People love having nihari for
breakfast—yeah, breakfast! —especially on weekends or special occasions with
family. All that slow cooking turns the meat meltingly soft, and the bone
marrow gives it a silky, almost luxurious texture. It’s comfort food, but with
a serious depth of flavor.
Photo Credit: Times Entertainment
Why This Recipe Works
Honestly, making nihari is all about patience and care. You
let everything simmer for hours, and the flavors just come together in a way
that’s hard to describe until you try it. The meat gets unbelievably tender,
the broth is complex and warming, and you end up with a dish that’s both hearty
and comforting. It’s perfect when you need something to warm you up on a cold
morning or when you want to impress your friends and family with something
special.
Prep Time: 30 minutes
Cook Time: 6-8 hours
Total Time: 7-8.5 hours
Serves: 4-6 people
Difficulty: Moderate
·
1 kg lamb or beef, cut into big chunks
·
1 cup bone marrow pieces
·
2 medium onions, chopped
·
2 garlic cloves, minced
·
1 tablespoon ginger paste
·
1 tablespoon cumin powder
·
1 tablespoon coriander powder
·
1 teaspoon turmeric powder
·
1 teaspoon red chili powder
·
Salt, to taste
·
2 tablespoons nihari masala
·
2 tablespoons ghee or oil
·
4 cups of water
·
Fresh cilantro for garnish
Equipment
·
Large pot or Dutch oven (or a slow cooker)
·
Wooden spoon
·
Measuring cups and spoons
·
Cutting board and knife
How to Make Nihari
Step 1: Brown the Meat
Pour the ghee or oil into your pot and heat it up over
medium. Toss in the onions and let them cook until they’re golden. Add the
garlic and ginger paste, stir for a minute, then throw in your meat. Brown the
pieces on all sides—don’t rush, it sets up the flavor.
Step 2: Add Spices & Marrow
Now sprinkle in cumin, coriander, turmeric, red chili
powder, and salt. Stir until the meat’s coated in all that spice. Drop in the
bone marrow and nihari masala. Mix it all up so the flavors start getting cozy.
Step 3: Slow Cook
Pour in the water, bring it to a boil, then turn the heat
way down. Let it simmer, uncovered, for 6-8 hours (overnight if you’re feeling
extra). If you’ve got a slow cooker, just set it on low for 8-10 hours and
forget about it until your kitchen smells amazing.
Step 4: Serve It Up
Ladle the nihari into bowls, sprinkle with fresh cilantro,
and serve it steaming hot. Tradition says to pair it with naan or rice—don’t
skip that part.
Nutrition (per serving)
v
Calories: 500-600
v
Protein: 30-40g
v
Fat: 30-40g
v
Carbs: 20-30g
Extra Tips & Variations
·
Bone marrow really makes the broth, but if you
skip it, the dish still works—just with less richness.
·
Love heat? Add more chili powder. Not a fan?
Dial it back.
·
A squeeze of lime right before eating brings
everything together.
·
Try it with mutton or goat if you’re feeling
adventurous.
FAQs
1. Can I use a pressure cooker?
Yep! Cook everything at high pressure for 1-2 hours if
you’re short on time.
2. How should I store leftovers?
Keep them in an airtight container in the fridge for up to 3
days.
3. Can I freeze nihari?
Absolutely. Freeze for up to 2 months. It actually tastes
even better the next day.
4. What meat works best?
Lamb and beef are classics, but mutton or goat works too.
5. Can I skip the bone marrow?
You can, but you’ll lose some of that signature richness.
6. How should I serve nihari?
Hot, with fresh cilantro on top and plenty of naan or rice
on the side.
Serving Ideas
Pile the nihari high with cilantro or sliced scallions. A
spoonful of ghee or a scoop of cool raita doesn’t hurt, either. Don’t forget
warm naan or rice to soak up every last drop.
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