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'''ニハリ''' (ヒンディー語: निहारी; ベンガル語: নিহারী; ウルドゥー語: {{Script|Nastaliq|نہاری}}) は、18世紀の[[:en:Mughal Empire|ムガル帝国]]下の[[:en:Oudh State|アワド]]の首都[[:en:Lucknow|ラクナウ]]（[[:en:Indian subcontinent|インド亜大陸]]）を起源とする[[stew/ja|シチュー]]である。主に[[Shank (meat)/ja|すね肉]]（[[beef/ja|牛肉]]、[[lamb and mutton/ja|羊肉]]、[[goat meat/ja|ヤギ肉]]）や[[Chicken as food/ja|鶏肉]]、[[Bone marrow (food)/ja|骨髄]]をじっくりと煮込んで作られる。[[black pepper/ja|黒胡椒]]の仲間である[[Long pepper/ja#Usage|長胡椒]]（ヒンディー語: pippali）で風味付けされる。[[:en:Pakistan|パキスタン]]や[[:en:Bangladesh|バングラデシュ]]では、ニハリはよく[[naan/ja|ナン]]と共に供される。 | |||
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Revision as of 14:46, 13 July 2025
 マトン・ニハリ | |
| Course | 朝食、昼食、夕食 |
|---|---|
| Place of origin | インド亜大陸 |
| Region or state | ラクナウ、アワド、ムガル帝国 |
| Associated cuisine | インド料理、パキスタン料理、バングラデシュ料理 |
| Created by | ムガル帝国 |
| Invented | 18世紀 |
| Serving temperature | 温かく |
| Main ingredients | すね肉（牛肉、羊肉、ヤギ肉、ラクダ肉）、鶏肉、骨髄 |
| Other information | ナン、米、またはロティと共に供される |
ニハリ (ヒンディー語: निहारी; ベンガル語: নিহারী; ウルドゥー語: نہاری) は、18世紀のムガル帝国下のアワドの首都ラクナウ（インド亜大陸）を起源とするシチューである。主にすね肉（牛肉、羊肉、ヤギ肉）や鶏肉、骨髄をじっくりと煮込んで作られる。黒胡椒の仲間である長胡椒（ヒンディー語: pippali）で風味付けされる。パキスタンやバングラデシュでは、ニハリはよくナンと共に供される。
Etymology
The name nihari originates from Arabic nahâr (نهار), meaning "morning"; it was originally eaten by nawabs in the Mughal Empire as a breakfast course following Fajr prayer.
History
According to many sources, nihari originated in the royal kitchens of Lucknow, Awadh (modern-day Uttar Pradesh, India), in the late 18th century, during the last throes of the Mughal Empire. It was originally meant to be consumed as a heavy, high-energy breakfast dish on an empty stomach by working-class citizens, particularly in colder climates and seasons. However, the dish later gained a significant amount of popularity and eventually became a staple of the royal cuisine of Mughal-era nawabs.
Popularity
Nihari is a traditional dish among the Indian Muslim communities of Lucknow, Delhi, and Bhopal. Following the partition of India in 1947, many Urdu-speaking Muslims from northern India migrated to Karachi in West Pakistan and Dhaka in East Pakistan, and established a number of restaurants serving the dish. In Karachi, nihari became a large-scale success and soon spread in prominence and availability across Pakistan.
In some restaurants, a few kilograms from each day's leftover nihari is added to the next day's pot; this reused portion of the dish is known as taar and is believed to provide a unique flavour. Some nihari outlets in Old Delhi claim to have kept an unbroken cycle of taar going for more than a century.
Medicinal remedies
Nihari is also used as a home remedy for fever, rhinorrhea, and the common cold.
 | この記事は、クリエイティブ・コモンズ・表示・継承ライセンス3.0のもとで公表されたウィキペディアの項目Nihari/ja(5 June 2025, at 10:17編集記事参照)を素材として二次利用しています。 Lua error in Module:Itemnumber at line 91: attempt to concatenate local 'qid' (a nil value). |