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!

Watch the video