History of Nihari
The word “Nihar” originated from the Arabic word, “Nahar” which means “morning”. It was originally eaten by Nawabs in the Mughal Empire as a breakfast item after their morning prayers.
“Every time one digs into a plate of Nihari, one digs into a slice of history,” said Tariq Bhai of Sufiya, bang opposite the main gate of the mosque. “There is a long line of dispute as to the origin of Nihari. Some claim it originated in Old Delhi during the late 18th century during the last days of the Mughal empire, while others say it was born in the royal kitchens of Awadh,” said Tariq. “Nihari tastes best when had with khameeri roti, naan or phulka. It is said that the Nihari is so heavy on the stomach that in olden days, the nobles ate a plate of it and took a nap till the zohar or afternoon prayers.” That’s why, Tariq says, Nihari is to winter what Haleem is to Ramzan. “Winter is the best time to have it. During summer, Nihari is indigestible!” Digesting the nihari is itself a separate subject, added Tariq. “Har shaqs ka hazm karne ka andaaz alag hota hai,” he said in pure Urdu. “I recall this incident where a young boy who works for the mosque used to eat three plates of Nihari with 15 rotis! He never fell ill. Whereas there were others who will find digesting even one morsel of Nihari a difficult task!”Nihari was developed in Old Delhi, India, during the reign of the Mughal Empire. Muslim Nawabs (Noblemen) would eat Nihari after their sunrise prayers (Fajr), after which they would take naps until the afternoon Muslim prayers (Zhuhr). It later became a regular breakfast dish for the working class due to its energy-boosting properties.
Nihari used to be slow-cooked overnight in large pots in order to be given to labourers when they participated in the substantial construction projects sanctioned by the empire. Nihari was served free to labourers.
When classically prepared, Nihari used to take approximately 6-8 hours just to stew, not to mention preparation time. Thankfully, with the help of modern technology and methods, it is much easier achieve the same result in less time.
Although this dish was traditionally eaten in the early mornings, we think it’s delicious any time of the day!
Ingredients:
1 chicken with bones-cut into small pieces
100 gm. butter-50 gm. for frying the chicken
1 onion-finely sliced
15 gm. corn flour
1 sachet Nehari masala
5 mugs water
For garnishing:
Coriander leaves, green chillies, strips of ginger and lemon juice
Method:
1) Stir fry chicken pieces in 50 gm. butter for about 5 minutes.
2) Add Nehari masala and fry thoroughly. Add 5 mugs of water. Cover and cook on medium for about 1½ hours.
3) Discard the bones from the chicken.
4) Dissolve corn flour in water and gradually add into the gravy. Cook for about 5 minutes on high flame or until it becomes thick.
5) Fry the onion in the remaining butter until golden brown and season Nehari.
6) Garnish with coriander leaves, green chillies, ginger and lemon.
7) Serve hot with Naan bread.