Nalli nihari

Nalli Nihari is a traditional Indian and Pakistani dish, originating from the Delhi region of India. It is a type of stew that is typically cooked overnight and served for breakfast. The dish is known for its rich, spicy flavor and tender meat, which is usually beef, mutton, or chicken.

History

The word "Nihari" originates from the Arabic word "Nahar", which means "day". This is because Nalli Nihari was traditionally cooked overnight and consumed the following morning. The dish was originally developed during the late 18th century in Old Delhi.

Preparation

The preparation of Nalli Nihari involves slow-cooking meat along with bone marrow (Nalli) in a stew pot. The stew is seasoned with a variety of spices, including turmeric, cumin, coriander, and garam masala. The dish is typically garnished with lemon or lime, cilantro, ginger, and fried onions.

Cultural Significance

Nalli Nihari is considered a staple dish in many parts of India and Pakistan, particularly during the winter months. It is often served during special occasions and festivals. In addition, it is a popular choice for breakfast in many regions due to its hearty and warming qualities.

Variations

There are several regional variations of Nalli Nihari. In Kolkata, the dish is often made with fish, while in Hyderabad, it is typically made with goat meat and served with naan bread.

See Also

• Indian cuisine
• Pakistani cuisine
• Delhi
• Stew