Shan Nihari mix helps you recreate the authentic traditional taste of divine, aromatic and velvety Nihari which is a true legacy of the Mughlai cuisine.
Ingredients
Red Chili
Salt
Paprika
Nigella
Garlic
Dehydrated Onion
Cumin
Bay Leaf
Aniseed
Green Cardamom
Black Pepper
Ginger
Clove
Fennel
Maltodextrin
Hydrolyzed Soy Protein
Sugar
Canola Oil
Silicon Dioxide
How to Use
Heat ½ cup oil, add 1kg meat and 1 packet Shan Nihari Mix mixed in 1/2 cup of water. Stir fry until oil separates from masala.
Add 18 cups / 3 ½ litres water and 2kg bones(knuckles & marrows). Stir and bring to boil. Cover and cook undisturbed on low heat (for: Beef 6 hours, Goat / Lamb 4 hours, Chicken 3 hours).
Remove bones, collect marrow and discard bones. Add marrow to gravy .
Gradually add dissolved flour(1 cup flour dissolved in 2 cups of water) 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.
