Nihari "National Dish of Pakistan" Recipes and Cooking Approach

Introduction
Nihari is a traditional slow-cooked stew that hails from the Mughlai cuisine of the Indian subcontinent. Known for its rich and aromatic flavors, Nihari is typically made with beef or lamb, simmered with a blend of spices to create a hearty and delicious dish. Often enjoyed as a breakfast item, Nihari has a special place in the hearts of many, especially during festive occasions and family gatherings.

The Origins of Nihari
Nihari traces its origins back to the royal kitchens of the Mughal Empire in the 18th century. It was initially served as a nourishing breakfast dish for the noblemen after their morning prayers. The name "Nihari" is derived from the Arabic word "Nahar," which means morning. Over time, Nihari became popular among the masses and spread throughout the Indian subcontinent, particularly in Pakistan and India, where it is a beloved comfort food.

Ingredients
To prepare authentic Nihari, you will need the following ingredients:

For the Nihari:

1 kg beef shank or lamb shank, cut into pieces
2 large onions, thinly sliced
1 cup yogurt
2 tablespoons ginger-garlic paste
1/2 cup wheat flour (atta)
1/4 cup ghee or oil
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon fennel seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
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