Nihari
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: 15 mins
Cook: 1h
Prepare: 15 mins
Cook: 1h
Ingredients:
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
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
Method:
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
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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