Nihari Broth

A slow-cooked beef or lamb shank broth, thickened with a wheat-flour slurry and deeply spiced with a nihari-specific spice blend, traditionally simmered overnight and originally served as a hearty pre-dawn meal.

Flavor Profile

Deeply rich and warmly spiced, with the long cooking time producing a thick, almost velvety broth.

Culinary Uses

Base and finished form of nihari, served with naan; particularly associated with Pakistani and North Indian Muslim culinary tradition.

Regional Variations

Pakistani nihari (especially in Karachi) is often considerably spicier than Lucknowi versions, which tend milder and more aromatic.

Storage

Refrigerate 3–4 days; freezes very well given its rich, thickened consistency.