Nihari Masala
A simple and easy method to make Nihari Masala. Follow the recipe and believe me you’ll fall in LOVE with you Niahri
Storing: It can be stored for up to 6 months in the fridge.
Quantity: Use 3-4 Tbsp per 5 lbs. meat or 1½ to 2 Tbsp per 2-3 lbs meat.
Ingredients:
– Fennel seeds (saunf) 4 Tbsp
– Cumin seeds (sabat zeera) 2 Tbsp
– Coriander seeds (sabat dhaniya) 2 Tbsp
– Green cardamom (sabz ilaichi) 8-10
– Black cardamom (badi ilaichi) 2
– Black pepper (sabat kali mirch) 1 Tbsp
– Cloves (laung) ½ Tsp
– Star anise (baadiyan ka phool) 1
– Cinnamon stick (daarchini) 1
– Long pepper (pipli) 4
– Bay leaves (tez paat) 1
– Nutmeg (jaifal) ½ Tsp
– Mace (javitri) ¼ Tsp
– Ginger powder (sonth) 1 Tbsp
– Lemon salt or use tatri (citric acid) ½ Tsp
Add turmeric (haldi), paprika (kashmiri mirch) while cooking. Use salt (namak), red chili (laal mirch) to taste and ENJOY!
