Nihari
Nihari, a flavorful and aromatic dish, holds a special place in the hearts and palates of Bangladeshis. This traditional culinary gem is a testament to the country’s rich cultural heritage and love for gastronomy. Steeped in history, Nihari has evolved over time, becoming an integral part of the country’s culinary identity.
The mere mention of Nihari evokes images of slow-cooked, tender pieces of meat, enveloped in a rich, velvety gravy. The fragrance of spices such as cinnamon, cardamom, cloves, and nutmeg fills the air, tantalizing taste buds even before the first bite. Nihari’s exquisite taste, with its perfect blend of spice and heat, is known to warm the soul and satisfy cravings.
Served with naan or rice, Nihari is often enjoyed as a hearty breakfast or as a centerpiece at celebratory feasts. Its popularity extends beyond borders, with food enthusiasts from various corners of the world appreciating its unique flavors. Nihari not only showcases the culinary prowess of Bangladesh but also stands as a testament to the country’s ability to create dishes that delight and captivate the senses.
Contributors Bio
My name’s Farah Nahin Jui. I’m professional chef.I have interests in cooking from childhood.But during pandemic times I built up myself as a very good chef as I was in home very long period.Then I got training from different institutions (public and private both),became certified chef.Now I run a page named Food Freak in facebook.
Ingredients
- 1 kg goat leg paya
- 1/2 cup onion
- 250 gm meat with fat
- 1/2 cup cooking oil
- 2-3 cinnamon sticks
- 4-5 cardamom pods
- 2 large cardamom pods
- 2 bay leaves
- 2 tbsp garlic and ginger paste
- 2 tsp cumin paste
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 2 tsp red chili powder
- 8-9 kabab chini tailed pepper
- 1 star anise
- 7-8 black peppercorns
- 7-8 green chilies
- 1 tsp fenugreek seeds methi
- 1/4 cup sliced onion
- 1/4 cup sliced garlic
- 1 tsp cumin seeds
- 1 pipal long pepper
- salt to taste
- 3 tbsp coriander leaves
- 4-5 dry red chilies
For tempering/bagar:
- 2 tbsp ghee
- 3-4 dry red chilies
- 1/4 cup onion
- 1 tbsp garlic
Instructions
- Start by thoroughly washing the goat leg paya with clean water and place them in a bowl.
- Add all the spices, 1/2 cup oil, and 1/2 cup water to the bowl. Mince the meat with fat well in a medium-low flame for about 15 minutes.
- Add more water, cover the bowl, and let it cook on low heat for 4-5 hours. Stir every 30 minutes.
- Add coriander leaves and green chilies for flavor.
- If you desire a thicker consistency, add more water.
- In another pan, heat ghee and add dry red chilies, onion, and garlic. Sauté them for a while.
- Then, add this temper to the previous mixture and mix well.
- The Nihari is now ready.
- Garnish with coriander leaves, sliced green chilies, and cucumber slices.
- This dish can serve 6-8 adults and goes well with naan, roti, or paratha.
