Nihari Masala
I've tested the recipe with the fewest ingredients. Anything that can be skipped is marked with *(star). Find measures for coversion of whole spices to ground in notes.
Cuisine Hyderabadi, Indian, Pakistani
Prep Time 10 minutes minutes Total Time 10 minutes minutes
NIHARI MASALA INGREDIENTS Whole spices 2 tablespoon coriander seeds 1 tablespoon fennel seeds 2 teaspoon cumin seeds 1 teaspoon black cumin sub with cumin ¼ teaspoon black pepper 1 inch cinnamon stick broken 1 nos black cardamom 5 nos green cardamom* 5 nos cloves 1 bay leaf* ½ flower star anise* 1 long pepper (piply) sub with black peppers Powdered spices 2 tablespoon Kashmiri chilli powder for color 1 tablespoon red chilli powder ½ teaspoon turmeric powder* 2 teaspoon salt
Nihari Masala Recipe Take whole spices in a pan and dry roast for a minute on medium heat.
Add powdered spices, and roast another for 2-3 seconds. Remove from heat and transfer to a food processor. Grind into a fine powder.
Sieve the spice mix through a fine strainer. Discard the remains.
You'll need 2 tablespoons of this spice mix for 500 kg chicken nihari. And about 2-3 tablespoon for ½ kg beef Nihari. Add more after the taste test.
Look for these spices in Indian stores, where you can find them easily and at reasonable rates.
I understand finding all spices can be difficult even at an Indian home, particularly long pepper. Just skip if making a small batch.
I've tried this recipe without bay leaf, star anise, and long pepper, and still tastes good. I've marked anything that is not necessary with star (*).
Fennel seeds are particularly necessary for this recipe as they have a prominent aroma in nihari so don't skip it.
Consider doubling the recipe if you make nihari often or for a large family.
Store spice mix in an airtight jar in the fridge for 1 year.
Whole spices are pure and have more flavor. But you can use ground once too. Find measure for substituting whole spices with grounded below.
Coriander seeds: 1 tablespoon
Cumin: 2 teaspoon
Fennel: 1 tablespoon
Black cumin: 1 teaspoon
Green cardamom: ½ teaspoon
Black cardamom:½ teaspoon
Bay leaf: ½ teaspoon
Star anise: ½ teaspoon
Black pepper: ½ teaspoon
Cinnamon: ½ teaspoon
Clove: ½ teaspoon
Long pepper: ¾ teaspoon
Serving: 1 tablespoon | Calories: 22 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 634 mg | Potassium: 116 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 900 IU | Vitamin C: 1 mg | Calcium: 42 mg | Iron: 1 mg