Nalli nihari
 |
|
| Course | Breakfast, Lunch, Dinner |
|---|---|
| Place of origin | Mughal Empire |
| Serving temperature | Hot |
| Main ingredients | chicken, Beef, lamb and mutton |
| Other information | Served with varieties of Bread |
 |
|
Nihari (Urdu: نهاری) is a stew consisting of slow-cooked meat mainly beef or lamb along with bone marrow.
The word Nihar originated from the Arabic word "Nahar" (Arabic: نهار) which means "day" as it was typically served after sunrise Fajr prayers.
According to many sources, Nihari either originated in Old Delhi in the late 18th century during the last throes of the Mughal Empire or in the royal kitchens of Awadh, in modern day Lucknow, Uttar Pradesh, India. bour force.
Alternative origins puts roots in the Muslim Nawab kitchens, having achieved fame via the storied royal kitchens of Lucknow.
Nihari developed with the overall cuisine of south Asian Muslims. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they got it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It was originally more of a delicacy with myriad variations on spiciness and texture.
...
Wikipedia