Salt, Red Chilli, Fennel, Star Aniseed. Mace, Turmeric, Black Pepper, Big Cardamom, Black Cumin, Ginger, Garlic, Dehydrated Onion, Bay Leaves, Cinnamon, Citric Acid E-330.
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Recipe & Quantity
Steps of Cooking
1 kg (large pieces)
1 tea spoon
1 tea spoon
1 1/2 cup /250g
Wheat flour (Lightly roasted)
1 cup /100g
Mehran Nihari Masala
1) In a large pan heat 3/4 cup of oil/ghee. Add ginger paste and garlic paste, fry for a minute. Then add meat and bones, fry for 1-2 minutes. Add Mehran Nihari Masala and continuously fry for 2-3 minutes on medium heat
2) Add 9 to 10 glasses of water, cover and cook on low heat (4-5 hours for Beef and 3-4 hours for Mutton). For chicken add 3-4 glasses of water and cook for 25-30 minutes, until meat becomes tender.
3) Dissolve lightly roasted wheat flour in 2 cups of water. Add in Nihari gravy (as required) and stir continuously. Cover and cook on medium heat for 10 minutes.
4) In remaining oil/ghee fry onion till it turns light golden. Add in Nihari and cook for 25-30 minutes on low heat, then remove.
Sprinkle Green chili, Green coriander, Ginger julienne and Lemon for taste. Serve with Nan.
Serve for 6-8 persons.
Serving Per Container
Percent Daily values are based on a 2000 Calorie Diet.