Nihari is one of Pakistan’s most iconic dishes, deeply rooted in Mughal culinary traditions. It is a slow-cooked stew made with beef shank, lamb, or chicken, simmered overnight with fragrant spices like cloves, cinnamon, cardamom, fennel, and nutmeg. The word Nihari comes from the Arabic word nahar, meaning “morning,” as this dish was traditionally eaten as a hearty breakfast after dawn prayers in Delhi and later in Lucknow before becoming a beloved staple across Pakistan.
In Pakistan, Nihari has become a symbol of comfort and celebration, enjoyed not only for breakfast but also at family gatherings and festive occasions. It is particularly famous in cities like Karachi and Lahore, where specialty Nihari houses serve bowls of steaming stew accompanied by naan or sheermal. The dish is often garnished with ginger, green chilies, lemon juice, and fresh coriander, adding layers of brightness to its deep, rich gravy.
Nihari also carries cultural significance as a dish that reflects patience and skill—the long, slow cooking extracts marrow from the bones, creating its signature velvety texture. Today, it stands as both street food and fine dining, uniting Pakistanis across regions through its irresistible aroma and unforgettable taste.
How To Cook Great
Nihari is one of Pakistan’s most iconic dishes, deeply rooted in Mughal culinary traditions. It is a slow-cooked stew made with beef shank, lamb, or chicken, simmered overnight with fragrant spices like cloves, cinnamon, cardamom, fennel, and nutmeg. The word Nihari comes from the Arabic word nahar, meaning “morning,” as this dish was traditionally eaten as a hearty breakfast after dawn prayers in Delhi and later in Lucknow before becoming a beloved staple across Pakistan.
In Pakistan, Nihari has become a symbol of comfort and celebration, enjoyed not only for breakfast but also at family gatherings and festive occasions. It is particularly famous in cities like Karachi and Lahore, where specialty Nihari houses serve bowls of steaming stew accompanied by naan or sheermal. The dish is often garnished with ginger, green chilies, lemon juice, and fresh coriander, adding layers of brightness to its deep, rich gravy.
Nihari also carries cultural significance as a dish that reflects patience and skill—the long, slow cooking extracts marrow from the bones, creating its signature velvety texture. Today, it stands as both street food and fine dining, uniting Pakistanis across regions through its irresistible aroma and unforgettable taste.
3 days ago | [YT] | 57