A popular dish from the Indian subcontinent, the origins of Nihari can be traced back to the Mughal Empire in India, and has since spread throughout India, Pakistan, Bangladesh and other parts of the world. Developed in Old Delhi, Nihari was originally eaten by Muslim Nawabs (Noblemen) during the Mughal Empire as a breakfast after their morning prayers. The word “Nihar” in itself emanated from the Arabic word “Nahar” meaning “morning”. It later became a regular breakfast for working classes due to its high energy-boost properties. It is traditionally made from slow-cooked beef or lamb, cooked on low heat for several hours until the meat is extremely tender. The profusion of spices produces a consistency, so full of ultra-tender meat chunks literally floating in thick sauce. Nihari is usually served with a bread, and is often garnished with fresh coriander, fresh ginger, thinly sliced ginger, chopped green chilies and a squeeze from a fresh lemon or two.
The followings are guidelines only, some appliance vary.
- HOB: Empty content into saucepan. Heat gently, stirring occasionally until hot throughout. Do not allow to boil. Do not re-heat.
- MICROWAVE (750W): Empty content into a non-metallic bowl, cover and vent. Heat for 3 to 4 minutes, stirring halfway, check the food is hot, stir well and serve. Do not re-heat. Select appropriate times for your microwave. Heating times must be adjusted to suit different power.
Caution: Take care when removing cover as hot stream will release.
Note: Store in cool dry place. Once opened, store in a non-metallic container in refrigerator and use within 2 days.