Nehari (Food)

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Article Upload Date: Mon 06 Mar 2017
2017-03-06 16:12:34Nehari
Nihari was originated in Old  in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens . [1] Nihari  gift -   Nawabs The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). Later on, it became popular among the labor class as a regular breakfast item.Nihari developed with the overall cuisine of south Asian Muslims.People cooked it for one whole night and they got it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.[2] Nehari daster - khawan [3] Nihari Recipe -   Retrieved
  • Details
  • Alternative names:

    Chicken Nehari,Beaf Nehari

  • Type:

    Terditional Dish

  • Course:

    Breakfast, Lunch, Dinner

  • Place of origin:

    Mughal Empire

  • Region / State:

    South Asia

  • Serving temperature:


  • Main ingredients:

    chicken, Beef, lamb and mutton

  • Variations:

    Served with varieties of Bread




  • Beef or Chicken 1 kg (boiled)
  • Onion 1
  • Lemon 2
  • Green chili 6
  • Oil 1 cup
  • Coriander leaves ½ bunch
  • Mint leaves ½ bunch
  • Dry ginger powder 1 tsp
  • All spice powder 1 tsp
  • Chili powder 2 tsp
  • Ginger garlic paste 2 tsp
  • Coriander powder 2 tsp
  • Cumin seeds 2 tsp
  • Wheat flour 4 tbsp
  • Salt to taste

How to Make Nehari

Traditional nihari recipes call for 6–8 hours of cooking time, in addition to the preparation of the ingredients. This is much less common today with the use of tenderer cuts of meat such as sirloin or shank. Traditionally the dish is eaten in the early hours of the morning. Because the stew is so rich, one is supposed to have an extended nap until the afternoon Muslim Zhuhr prayers, which occur after midday.[4] Recipe Of -   Nihari Nihari can also be cooked in a pressure cooker in order to save time. The nihari ingredients are now also available ready-mixed and packaged.

Recipe Of Nihari

  • In a pan, roast cumin seeds, star anise, nutmeg, mace, fennel seeds and dry ginger powder.
  • Now grind the roasted spices well.
  • Now add in chili powder, turmeric powder, fennel seeds, all spice powder and salt.
  • Mix well and divide the mixture in two parts.
  • Heat oil in pan, add ginger garlic paste and fry.
  • Mix spice mixture and coriander powder in 1 cup water and add to the oil.
  • Fry well. Add boiled beef or Chicken and fry.
  • Now add stock and cook well till the mixture starts boiling.
  • Now roast wheat flour and dissolve in some water.
  • Put wheat mixture to the pan while moving spoon and cook for 10 minutes more.
  • Now turn the flame off.
  • In other pan heat ½ cup oil, add chopped onion and remaining roasted spice mixture.
  • Pour this on top of Nihari.
  • Serve with lemon cut into halves, chopped green chilies, coriander leaves and mint leaves.

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