Rice Range
Nihari Mixed Masala Powder
Shan Nihari Masala is expertly crafted with a rich blend of aromatic spices, making it easy to prepare slow-cooked Nihari with authentic flavour, irresistible aroma, and a hearty finish.
- No Preservative
- No Artificial Food Colour
Available Pack Sizes:
60 g / 2.1 oz
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Recommended dietary allowance calculated on the basis of 2000 kcal energy requirements for an average adult per day.
Serving Size: 8g
No. of Servings: 7
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Per 100 g
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Per Serve% to RDA
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Energy (kcal)
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206
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0.8%
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Total Carbohydrate (g) 25.6
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Total Sugar (g)
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0.7
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Added Sugar (g)
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0.3
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0.05%
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Dietary Fiber (g)
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15.1
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Protein (g)
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9.1
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Total Fat (g)
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7.5
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0.9%
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Saturated Fat (g)
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0.2
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0.1%
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Trans Fat (g)
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0
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0%
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Cholesterol (mg)
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0
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Sodium (mg)
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13500
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54%
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- Red Chilli
- Rock Salt (Himalayan Salt, 35%)
- Kalonji
- Dried Garlic
- Dehydrated Onion
- Cumin
- Bay Leaf
- Fennel
- Cardamom
- Black Pepper
- Dried Ginger
- Clove
- Star Anise
- Maltodextrin
- Cane Sugar
- Canola Oil (Rapeseed Oil)
- Spice Oleoresin (Paprika)
- Anticaking Agent: Silicon Dioxide (INS 551)
Allergy Advice: May contain traces of Sulphite, Sesame, Mustard, Soy, Gluten and Tree Nuts.
Spice Content: 64%
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Ingredients Required
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Meat, boneless
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1kg / 2.2lbs, 4-6 large portions
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Bones
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2kg / 4.4lbs, (knuckle & marrow)
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Onions
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1 medium, finely sliced
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Farina/Flour
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1 cup / 100g, dissolve in 2 cups water
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Cooking Oil
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1 cup / 175 ml
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Shan Nihari Mix
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1 packet, mix in ½ cup water
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- Heat ½ cup oil, add meat and Shan Nihari Mix. Stir fry until oil separates from masala.
- Add 18 cups / 3 ½ liters water and bones. Stir and bring to boil. Cover and cook undisturbed on low heat (for Goat / Lamb: 4 hours, Chicken: 3 hours).
- Remove bones, collect marrow and discard bones. Add marrow to gravy.
- Gradually add dissolved flour in the gravy. Stir and mix. Bring to boil and cook for 15 minutes. Stir occasionally.
- Heat remaining oil and add sliced onion. Stir fry until golden and pour into Nihari. Cover and simmer for 10 minutes on low heat.
- Remove excessive oil before serving, if desired.
Serving Suggestions: Garnish with sliced green chilies, fresh julienne ginger & lime. Serve hot with naans.
Tips: For meat, use shank cuts. For chicken, use drum sticks.
Steps of
Cooking
