Traditionally Nihari was cooked overnight and then served in breakfast. Today also, to get its best flavour, the mutton is cooked for hours on low heat, using its very own, special spice mix.
In this recipe I am describing how to make your very own home made Nihari masala from scratch. This Nihari masala is a collection of various spices, which are grounded into powder to give you the perfect traditional Nihari flavour. So, from now on wards, whenever you wish to have Nihari in your meal or for any special occasion, you do not have to go for that expansive store bought nihari spice packets, try this flavourful homemde Nihari masala, and make yummy and delicious Nalli Nihari as per my Nihari recipe.
This amount of Nihari masala is sufficient for 750 gms meat. Add salt as per your requirment. You can adjust red chilies powder according to your taste.
- Cloves (lavang) – 1/2 tsp
- Cinnamon Stick (daalchini) – 1.5 inches piece
- Black Cardamom (kali ilaichi) 2 nos.
- Green Cardamom (hari ilaichi) – 5- 6 nos.
- Black Peppers (kali mirch) – 1/2 tsp
- Cumin Seeds (zeera) – 1/2 tsp
- Shah Zeera – 1/4 tsp
- Fennel Seeds (saunf) – 1 tbsp
- Dry Ginger Powder (saunth) 1/2 tsp
- Nutmeg (javitri) – 1/2 piece
- Mace (javitri) 5-6 leaves
- Whole Red Chilies – 8-10
- Kashmiri Red Chili Powder – 2-3 tsp
- Black Salt – 1/2 tsp
- Bay leaves (tej patta) – 2
- Dry Papaya Powder – 1 tsp (optional)
- Coriander Seeds (sabut dhania) – 1 tbsp
- Coriander Powder (dhaniya powder) – 1 tbsp
- Turmeric Powder (haldi powder) – 1 tsp
- Nigella Seeds (kalonji) – a pinch
- Carom Seeds (ajwain) – a pinch
- Lemon Salt ( nimbu ka sat) – 1/4 tsp
- Keep aside 5-6 cloves, 5-6 peppers, 2 green cardamoms and all the bay leaves.
- Combine rest of the ingredients together and ground to fine powder.
- Let cool completely, and store in air tight jar.
- Use this quantity of Nihari masala for 750 gms to 1 kg of meat.
- Salt can be added while cooking Nalli Nihari.
- Red chili powder can be adjusted according to your taste.