There are a few Pakistani recipes that can stand on their own. That don't need a second fiddle, a side, anything else really except the garnishes that accompany it. Biryani is one such dish, Raan is another, but if I am to be honest than my favourite one dish meal is Nihari. With it's strong spices, beautifully tender meat, the sourness of the lemon, that bright leafy cilantro. If I had a last meal request it would be Nihari.

I shared my recipe for Dum ka Qeema here recently and said that it was one of my bucket list foods, one of the dishes that I wanted to be able to make well from scratch. Nihari is another such dish. There are several masala brands that sell a Nihari spice mix and while I enjoy it immensely there is something eminently satisfying about homemade. The flavour is decidedly different, earthier, more robust. However if you like that particularly flavour but want a homemade base then feel free to add a tablespoon or so of it into your "tari" oil at the end. 

You may be wondering why I am sharing this recipe now. Well folks, Eid is a coming and Nihari is a wonderful Eid dish. That said, for optimum flavour it has to be made at least a day before you serve it. Bonus points if you make it two days ahead of time. As the Nihari sits the flavours really develop and come in to their own. I find it hard to be so patient, but it is far better this way.