Ingredient: Coriander seeds

Nihari is a traditional Muslim dish that traces its roots back to the Mughal kitchens. Over time, every region has developed its own version, adding local twists and flavors to the original recipe. The word Nihari comes from the Persian word “Nahar,” meaning “early morning.” True to its name, Nihari was traditionally eaten for breakfast.

It’s a rich, hearty dish — and honestly, it makes sense that it was served in the morning. With its deep spices and slow-cooked meat, it can feel a bit too heavy for any other meal. Nihari reaches its best flavor when cooked slowly on low heat. In the old days, chefs would let it simmer overnight. While that’s not quite practical now, I still believe that patience makes all the difference. Cooking it gently in a heavy-bottomed pan brings out that signature depth and aroma that make Nihari so special.

Nihari is always finished with barista (fried onions), julienned ginger, green chilies, fresh coriander, and a squeeze of lemon. When I was a teenager, my mom began making Nihari at home—sometimes with mutton, sometimes with chicken. I’d eaten it countless times, yet never once felt the urge to cook it myself.

In the beginning, my mom relied on store-bought masala packets from Delhi. But with time, she started experimenting. The packets listed the ingredients, and through a few rounds of trial and error, she figured out the perfect balance for each spice. Before long, she was making her own Nihari masala—richer, more fragrant, and far more authentic than anything that came out of a packet.

I’ve had Nihari more times than I can count, and it’s easily one of my all-time favorite dishes. Yet somehow, I never felt the urge to make it myself. It was only after experimenting with different chicken curries that I finally decided to give Chicken Nihari a try. I called my mother, asked her for the spice proportions and her recipe, and finally took the plunge.

My mother always cooked Nihari in ghee. But during a trip to Jama Masjid, New Delhi, with Mr. Parveez, we learned something interesting. While chatting with the chefs and staff at one of the local restaurants, we discovered that traditional Delhi-style Nihari is actually cooked in mustard oil. It may sound unusual, but that’s the authentic method.

When I tried making it myself, I couldn’t bring myself to use only mustard oil—it’s quite strong. So I balanced it by mixing in a little olive oil, and still used ghee for tempering. The result was a version that stayed true to tradition but suited my taste perfectly.

Nihari is a traditional Muslim dish that originated in the Mughal kitchens. Over time, every region has developed its own version, blending local flavors with the original recipe. The word Nihari comes from the Persian word “Nahar,” which means “early morning.” True to its name, Nihari was traditionally eaten for breakfast.

It’s a rich and hearty dish—perfect for mornings, but a little too heavy for later in the day. The magic of Nihari lies in its slow cooking. The longer it simmers, the deeper and more complex the flavors become. In the old days, chefs would cook it overnight to achieve that perfect balance. While that’s not so practical today, I still believe that taking it slow, keeping the flame low, and using a heavy-bottomed pan makes all the difference.

The spice mix is what gives Nihari its earthy aroma and rich depth. It’s spicy, but not the kind of heat that brings tears to your eyes—it’s balanced, layered, and deeply comforting. What truly elevates the dish, though, are the toppings: the barista, thin slices of ginger, chopped onions, and green chilies. Don’t skip them if you want the full experience.

You can skip the fried onions and julienned ginger at the end, but I’d strongly recommend adding them. The mild sweetness of the barista beautifully balances the spice, tying everything together. Nihari carries a long history, and while the dish itself is simple, it demands patience and care. It takes time and a bit of effort—but when you taste that first spoonful, you know it’s absolutely worth it.