Nihari is a popular stew dish in Pakistan, North Indian, and Bangladesh. Nihari either originated in Hyderabad or Old Delhi in the late 18th century during the end of the Mughal Dynasty or in the royal kitchens of Awadh, in modern-day Lucknow, Uttar Pradesh, India.

It is usually made with beef or mutton shank with marrow bones and is traditionally slow-cooked. Here, we use a pressure cooker to get the same flavors. You can use an electric slow cooker as well. Whole spices are roasted and ground for a flavorful stew dish that pairs well with Indian flatbread.

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