Pronounced just like it’s spelled, this stew dish is a favorite among those who like rich Pakistani and Indian food. Mutton or beef, normally from the leg, is slow cooked for many hours over low heat yielding a semi-thick spicy gravy with meat which easily breaks apart with a fork (although nan and hands are often used).
Every trip to Dubai includes at least two nihari nights, even though many eat this traditional dish for breakfast. There are at least three spots in the Karama section of Dubai within walking distance of each other (although you may not want to walk during the long summer months) where delicious nihari is available daily: Ravi, Daley, and Jaffer Bhai.
I’m lucky enough to have been to these places with those who read and understand this type of ethnic food. Otherwise, I’d be missing out on a unique mix of succulent dishes.
I can’t say I yearn for this dish so often, but for some reason being in Dubai spurs the yen. If you end up there, do yourself a favor, if you are not a veg head, treat yourself to a nihari night.