Which is the best meat for Nihari?

What is Nihari?

Nihari is a slow-cooked meat curry. It is from the Indian part of the world. Nihari has its roots in the city of Delhi and the areas around Delhi. Nihari is very popular in Pakistan and India.

Nihari is made by slow-cooking meat. The meat is cooked for many hours to make it very soft and juicy. Nihari has a thick gravy with lots of spices. The spices give Nihari its strong and tasty flavor.

The Best Meat for Nihari

Many kinds of meat can be used to make Nihari. But some meats work better than others for the perfect Nihari taste and texture.

Beef

Beef is the most common and traditional meat used for Nihari. In fact, the name “Nihari” comes from the Persian word “Nahr” meaning beef.

Using beef makes the most classic and authentic-tasting Nihari. The slow cooking helps break down the tough beef fibers. This makes the beef extremely tender and easy to eat.

There are different cuts of beef that can be used:

Chuck Roast or Chuck Beef

Chuck beef comes from the shoulder area of the cow

It has a good amount of fat marbled throughout
The fat helps make the Nihari gravy rich and flavorful
Chuck beef is a relatively affordable cut

Brisket

Brisket also comes from the chest/breast area of the cow
It is a tough cut with a lot of connective tissue

The long cooking time makes brisket super tender in Nihari
Brisket has great beefy flavor but can be more expensive

Short Ribs

Short ribs are beef ribs cut into short segments
They have lots of fat and connective tissue
This fat and tissue melts during slow cooking to make Nihari luscious

Short ribs can be pricier than chuck or brisket

In summary, chuck beef gives an authentic taste at a reasonable cost. Brisket and short ribs add extra richness but are more expensive.

Lamb or Mutton

Lamb and mutton (older lamb/sheep) are also popularly used for Nihari in some regions. The meat from lamb has a distinct gamy taste compared to beef.

Using lamb or mutton results in a Nihari with slightly different flavors:

Lamb adds a deeper, earthy, almost wild taste
Mutton has an even more intense, robust lamb flavor

Both give the Nihari gravy a unique richness

Common lamb/mutton cuts used are:

Leg of lamb

Lamb shoulder
Mutton curry cut (mix of lamb pieces)

While not traditional, lamb/mutton Nihari is still delicious. It’s a matter of personal taste preference whether you enjoy the distinct lamb flavors or prefer classic beef Nihari.

Chicken

Chicken is not a common meat for authentic Nihari. However, some home cooks and restaurants do make a chicken version. This provides a lighter alternative to the heavier beef or lamb Nihari.

For chicken Nihari:

Bone-in chicken pieces like legs or thighs work best

The bones help create a richer, more flavorful gravy
Chicken does not need as long to cook as beef or lamb
The texture will be different than traditional Nihari

While not authentic, chicken can make a tasty Nihari for those looking for something a bit lighter.

Preparing the Meat for Nihari

No matter which meat you choose, there are some important steps to prepare it properly for the best Nihari:

Buy Meat with Some Fat
- Fat = flavor for Nihari
- The fat melts during cooking to make the gravy richer
- Don’t use extremely lean cuts of meat

Cut into Big Chunks
- Cut beef/lamb into 2-3 inch sized cubes or chunks
- Leave chicken pieces like legs/thighs whole
- Big pieces prevent the meat from drying out
Brown the Meat First
- Sear the meat cubes or pieces over high heat to brown
- Browning adds amazing depth of flavor
- Let the meat get nice color on all sides before slow cooking
Use a Mixture of Bones and Meat
- Beef/lamb bones like ribs or knuckles add body
- The bones release gelatin for a luscious, thick gravy
- Use a 50/50 mix of meat and bones for best texture

By preparing the meat this way first, you ensure your Nihari will have incredibly rich, succulent meat packed with flavor.

Choosing Spices and Aromatics

While the meat is the star, spices are critical for authentic Nihari taste. The signature spice blend gives Nihari its remarkable depth:

Whole Spices

Black Cardamom
Green Cardamom
Black Peppercorns

Cloves
Cassia Bark or Cinnamon Stick
Bay Leaves

Ground Spices

Red Chili Powder or Cayenne
Coriander Powder

Cumin Powder

Other Aromatics

Garlic

Ginger
Onions

These spices create a complex blend of earthy, warm, and slightly smoky flavors. Green cardamom adds brightness while black cardamom gives a signature husky taste.

For maximum flavor, the whole spices are lightly dry-roasted first. This helps release their essential oils. Then the spices are ground to a powder along with the other spices.

The freshly ground masala (spice mix) is then “bloomed” by cooking it briefly in hot oil or ghee (clarified butter). This makes the spices extremely aromatic and flavorful.

Using a high-quality, freshly ground garam masala is essential for true, robust Nihari flavor.

Tip: To make it easy, you can also buy a pre-made Nihari Masala Spice Mix.

Slow Cooking the Nihari

Now that you’ve prepared the meat and spice mix, it’s time for the signature slow cooking method!

For beef or lamb Nihari:

Add meat, bones, spices and just enough water to cover
Bring to a boil, then reduce heat to low
Simmer with lid cracked, stirring occasionally

Cook for a minimum of 3-4 hours
For fall-apart tender meat, cook 6-8 hours

For chicken Nihari:

Cook for only 1-2 hours on low heat
Chicken will overcook and become dry if cooked too long

During the slow simmering process, the liquid will gradually reduce and thicken to a luscious gravy. The long cooking melts all the connective tissues in the meat for an incredibly tender texture.

Stir frequently towards the end to prevent sticking and scorching. You want the Nihari to become thick, but still have enough gravy.

Pro Tip: For an even richer gravy, finish Nihari with a few tablespoons of fresh cream or butter stirred in right before serving.

Garnishes to Take Nihari Over the Top

While amazing on its own, Nihari tastes even better with some special garnishes:

Ginger Julienne – Crispy, sweet fried ginger strips
Green Chilies – Fresh, thinly sliced green chilies
Garam Masala – A sprinkle of garam masala spice blend

Cilantro or Mint – Chopped fresh cilantro or mint
Lemon Wedges – For adding a bright squeeze of lemon juice
Naan, Kulcha or Rice – Delicious bread or rice to soak up the gravy

The garnishes add layers of flavor – spicy, tangy, herbal, crispy. They take each luscious, meaty bite of Nihari to new delicious heights.

When served piping hot with all the garnishes, Nihari is absolutely unforgettable. The aromas, flavors and textures create a soul-satisfying meal.

Make Nihari at Home

While Nihari takes patience, it’s very possible to make restaurant-quality Nihari at home. Just:

Get high-quality meat with some fat/bones
Use a freshly ground Nihari masala mix
Follow the process of browning, slow simmering, reducing

Garnish generously before serving

With some practice, you’ll be making Nihari as flavorful as the masters. Friends and family will be so impressed by your culinary skills!

Pair your homemade Nihari with fresh naan, kulcha or jeera rice. Add a yogurt side, fresh salad, and sliced onions in vinegar for the full experience.

In Summary: The Best Meat for Nihari Is…

After this in-depth look, the best meat for classic, authentic Nihari is:

Beef – Specifically Beef Chuck or Brisket

Beef gives you that quintessential, deeply beefy flavor. The slow cooking makes even tougher cuts meltingly tender.

Chuck or brisket with their marbling provide just the right amount of fat. This enriches the gravy to velvety perfection.

While lamb/mutton or chicken can make delicious variations, they don’t give you that original Nihari taste and texture.

For a truly remarkable, memorable Nihari experience – stick to high-quality beef as your meat of choice. Prepare it properly with whole and ground spices. Then slow cook it for hours until it becomes fall-apart tender in that luscious, aromatic gravy.

Garnish it up with all the extras, and you’ll understand why this royal dish has been beloved for centuries. Tender, succulent beef cooked in a richly-spiced gravy – that’s the magic of classic Nihari.