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.

Prepare in : 15 mins
Cook in : 1 hour


  • Meat 1kg / 2.2lbs 4-6 large portions
  • Bones  2kg / 4.4lbs knuckle & marrow
  • Onions 1 medium finely sliced
  • Flour 1 cup / 100g dissolve in 2 cups water
  • Cooking Oil 1 cup /175 ml
  • Shan Nihari Mix 1 packet mix in ½ cup water


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: 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 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


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