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
No Preservative
No Artificial Food Color
ALLERGY GUIDE
May contain traces of Sulphite
Sesame
Mustard
Gluten and Tree Nuts
NUTRITION FACTS
Serving Size
10g
Servings Per Container
6
Amount Per Serving
Calories
30
Calories from Fat
10
% Daily Value*
Total Fat
1g
2%
Saturated
0g
0%
Trans
0g
Cholesterol
0mg
0%
Sodium
1330mg
55%
Total Carbohydrate
4g
1%
Dietary Fibre
2g
8%
Sugars
0g
Protein
1g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
6%
Percent Daily Values are based on a 2,000 calorie diet.
COOKING RECIPE AS PER 60 GRAM
INGREDIENT REQUIRED
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
STEPS OF COOKING
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.