Nihari is a traditional Indian and Pakistani dish that is often served for breakfast on special occasions, but it's hearty enough to enjoy any time of day. This slow-cooked stew is made with tender beef shank, a flavorful blend of spices, and is often garnished with vibrant toppings like fried onions, fresh herbs, and ginger. It's a comforting, spicy, and aromatic dish that's sure to impress. This recipe takes some time to prepare, due to the slow-cooking process that allows the flavors to fully develop, but the end result is well worth the wait. Serve Nihari hot with naan bread or rice for a satisfying meal.
Nihari has its roots deeply planted in the royal kitchens of the Awadh region of India. The word 'Nihari' stems from the Arabic word 'Nahar', meaning 'day', which indicates that this dish was typically cooked overnight in large quantities after the evening prayers and then served to the kings and nobility in the breakfast the next day. This slow-cooked delight, with its tantalizing blend of spices, used to be a favourite among the Nawabs of Lucknow who preferred to start their day with something warm and invigorating. As the sun rose, so did the aromas from the royal kitchens, wafting through the palaces, promising a hearty and fulfilling beginning to their day. The tradition of slow cooking the meat not only tenderizes it but also allows it to absorb the flavors of the myriad of spices, making Nihari a dish fit for the kings, yet beloved by the masses.
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