Nihari is a National Pakistani dish consists of lamb or beef that takes longer time in the cooking and served with tasty cooked brains and bone marrow.
History of Nihari
The nihari has Old Delhi originations of the late 18th century during the Mughal Empire. It is a favorite food of Muslim Nawabs who ate it early morning after offering Fajr prayers. The Nihari is famous among south Asian Muslims, and it is particularly popular in the Dhaka and Chittagong. It takes whole night to cook and gets ready to eat in the early morning. It is a National dish of Pakistan and is famous for its spiciness and yummy taste.
Initially, it was popular in Delhi among Muslims, but after the independence of Pakistan many cooks migrate to Karachi and the other cities of the Pakistan. They establish restaurants in Pakistan and the Nihari got thriving success in all over Pakistan.
WHICH MEAT IS BEST FOR NIHARI?
While Nihari is best made with beef shin or shank and bone marrow. ‘Nalli’ is Urdu word which means bone marrow. So a beef or lamb nihari is cooked with beef or lamb bon
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