Nihari
A superb soup that melts to the bone marrow! Phantom stew of the Mughal court simmered until dawn
Description
A rich stew curry slow-simmering bone-in mutton (or beef) shank with dozens of spices on ultra-low heat overnight (~6-8 hours) until crumbly, thickened with wheat flour.
Restaurants serving Nihari
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in mutton(shank)
- Ghee
- Onion
- Atta flour(for thickening)
- Cardamom
- Fennel
- Nutmeg
- Ginger
Instructions
- Marinate bone-in mutton shank with complex whole spices like cardamom, cinnamon, fennel, nutmeg, and ginger paste.
- Heat Ghee in a deep pot (or pressure cooker), fry onions, add meat to sear surface. Pour massive water, cover, slow-simmer on ultra-low 'overnight (at least 4+ hours)' until meat falls off the bone.
- At the end, gradually add water-dissolved wheat flour (Atta) to give the soup a smooth, heavy thickness to finish.
Learn more Spice, substitutes, tips
Key spices
Sweet noble aroma of fennel and nutmeg and bone marrow richness
Substitutes at Japanese supermarkets
Beef shank or oxtail (Beef Nihari is a staple in Muslim-majority areas)
Pairing
Tandoori Roti、Naan
Trivia
[Hardcore] 'Nihari' means 'morning/dawn' in Arabic. Once eaten as breakfast by Mughal royals after dawn prayers; at historic Old Delhi shops, it's simmered all night in giant pots, drawing queues from early morning as the ultimate curry.
Eating tips & etiquette
[Unique Eating] Top generously with julienned ginger, green chilies, and fresh lemon juice, changing the rich bone marrow soup flavor refreshingly to eat!
Allergen
Mutton (or beef), Wheat, Dairy (from Ghee)