Why Mutton Nalli Nihari Should Be Eaten on Chilly Winter Mornings; Know History & Significance of The Traditional Mughlai Dish

Winter goes incomplete without Mutton Nalli Nihari for non-vegetarian food lovers. Nihari is a stew widely consumed in the Indian sub-continent where the shank meat of goat or lamb is slowly cooked along with bone marrow. This famous non-veg dish dates back to the Mughal era and it is one of the famous Mughlai dishes. Let's take a look at why mutton nalli nihari should be eaten on chilly winter mornings for breakfast, and also know the history and significance of the Mughlai dish. Eid-e-Milad un Nabi 2019 Recipes: From Rogan Josh to Shahi Tukda, Here Are Delicious Dishes You Can Prepare For Prophet Mohammed’s Birthday.

Nalli Nihari tastes best with khameeri roti or tandoori roti. It is the most loved traditional breakfast in most parts of India in winter. Nihari is originally meant to be eaten on an empty stomach in cold weather. Nihari is also nutritious as it contains good amount of protein and fats, which can keep your body warm from within in cold-freezing winter climate.

Mutton Nalli Nihari Recipe 

History & Significance of Mutton Nalli Nihari

Mutton Nalli Nihari is derived from the Arabic word, 'Nahar', which means early morning. It is indeed a morning dish with lots of history behind it. One of the unique features of nihari is that it is slow-cooked in a sealed daegh (huge vessel) for a long period of time. Nihari originated during Shah Jahan's rule, who was the 5th emperor of the Mughal empire. This dish was first prepared in Shahjahanabad, the present-day Old Delhi. At that time, Shah Jahan's hakims (physician using traditional remedy) came up with Mutton Nihari dish which was then considered a dish for the working class.

Mutton Nihari later made its way to the royal court, where hakims directed head chefs to infuse fenugreek seeds and turmeric in the food as a preventive measure for ailments caused due to cold and cough. The reason why it has been a traditional breakfast is because it keeps the person energised and keeps the body active until the next meal in the afternoon.

During the partition time in the year 1947, few majorities of Delhi-based Muslim migrated to Pakistan and, therefore, they carried Mutton Nalli Nihari recipe along with them. Today Mutton Nihari can be found in almost all Pakistani restaurants and it is also a popular delicacy in Bangladesh.

(The above story first appeared on LatestLY on Dec 24, 2019 08:00 AM IST. For more news and updates on politics, world, sports, entertainment and lifestyle, log on to our website latestly.com).