The word 'Nihari' comes from the Arabic word 'Nahar', which means morning. This soothing meat stew is traditionally a breakfast recipe, something people would consume after their first Namaaz. They would pair it with sheermal and indulge in the soup at their own ease, before getting on with the day. It is said that Nihari was popularised in India during the Mughal rule.
The conistency of the soup is deliberately kept super thin and smooth, so that it is comforting to the throat. In this recipe the stew is prepared with beef (with bones). The slow cooking ensures that the spices and the butter is infused in every part of the meat, including the bone marrow. A range of spices like nutmeg, shahi jeera, peppercorns, red chilli powder makes the dish rich in its own way.
