Nihari

Nihari is a slow-cooked stew that is often enjoyed as a hearty and flavorful dish in Pakistan. Here's a basic recipe for Chicken Nihari:

**Ingredients:**

- 500g chicken, cut into pieces

- 1 cup wheat flour (optional for thickening)

- 2 large onions, thinly sliced

- 4 tablespoons ghee or oil

- 2 tablespoons ginger-garlic paste

- 2 tablespoons Nihari masala (available at stores)

- 1 teaspoon turmeric powder

- Salt to taste

- 6 cups water

**Garnish:**

- Fresh coriander leaves, chopped

- Ginger, julienned

- Green chilies, sliced

**Instructions:**

1. **Prepare the Nihari Masala:**

   - Dry roast a mixture of fennel seeds, cumin seeds, coriander seeds, cloves, black cardamom, cinnamon, and nutmeg. Grind them into a fine powder.

2. **Cooking Nihari:**

   - In a large pot, heat ghee or oil. Add sliced onions and cook until golden brown.

   - Add ginger-garlic paste and sauté until the raw smell disappears.

   - Add chicken pieces and sear until they are lightly browned.

   - Mix in Nihari masala, turmeric powder, and salt. Cook for a couple of minutes.

   - Pour water into the pot and bring it to a boil. Reduce the heat, cover the pot, and let it simmer for several hours until the meat is tender. You can use a slow cooker for this step.

3. **Thickening (Optional):**

   - If you prefer a thicker consistency, mix wheat flour with water to make a smooth paste. Add it to the pot and stir well. Let it simmer for an additional 30 minutes.

4. **Garnish and Serve:**

   - Garnish with fresh coriander leaves, julienned ginger, and sliced green chilies.

Serve Nihari hot with naan or steamed rice. Enjoy this rich and aromatic dish!