National Nihari Masala 130g

Fry: In a large pot, heat ½ cup of oil, add meat, and National Spice Mix for Delhi Nihari. Fry for a few minutes until oil separates from the gravy.

Cook: Add 18 cups or 3½ liters of water and bones (Use 8 cups of water for chicken). Stir and bring to boil. Cover and cook undisturbed on low heat. (Cooking time for Beef: 6 hours, Mutton: 4 hours, Chicken: 30 minutes). Remove bones; collect marrow and discard bones. Add marrow to the gravy. Dissolve flour in 2 cups of water and add in gravy gradually with continuous stirring. Bring to boil and cook for 15 minutes.

Fry: Heat the remaining oil in another pan and add sliced onion. Stir until golden and add into Nihari.

Simmer: Cover and simmer for 10 minutes on low heat.

Serve: Delicious Delhi Nihari is ready. Garnish with green chilies, fresh ginger julienne, lime and serve.

Ingredients: Salt, Red Chilli, Aniseed, Cumin Seed, Star Aniseed, Ginger, Bay Leaf, Cardamom, Sugar, Anticaking Agent

We accept