Nihari is a very popular dish in Indian subcontinent. Originating from the Mughlai cuisine, Nihari is an amalgamation of slow cooked mutton, bone marrow and spices. Nihari is slow cooked, traditionally overnight to achieve the flavors. Nihari comes from the word “Nahar” meaning morning. It used to be cooked by the Royal cooks overnight and was served to the kings and Nawabs in the morning for breakfast. In northern India Nihari is still served early in the morning for breakfast. Roasted flour is also added towards the end to achieve the smooth thickness.
Lucky Masale Nihari Mix is a delicious blend of finest Indian spices and dried herbs. It imparts the best flavor and aroma. The mutton is slow cooked with the Lucky Nihari Mix Masala and the traditional Nihari is ready without much hassle. The taste of Lucky Nihari Mix is unparalleled. Here are some of the product details of Lucky Nihari Mix:-
About The Product :
♦ Ready made spice mix for making nihari, a mughlai cuisine
♦ Easy to follow recipe printed on the back of the box to enjoy the aromatic Achari flavor.
♦ The process of cleaning, drying, and packaging is all done hygienically under strict supervision and according to international standards, At Lucky Masale we take pride at using the finest quality of whole spices and herbs from the best fields in India.
♦ Net weight of the packet is 60g used for 1 1/2 kg of Mutton.
How to use Nihari Masala?
The Lucky Nihari Mix has a very easy to follow recipe, and it’s printed at the back of the packet. Here find a summarized recipe of the same:-
- Heat oil/ ghee in a pan, add garlic paste and stir.
- Add meat, bones, salt and Lucky Nihari mix. Fry for a few minutes.
- Add enough water in it and cover the lid.
- Let it slow cook, so the meat is soft and tender, and the marrow and spices are perfectly blended together.
- In a cup mix flour well and add this gradually in the mutton.
- Cook on high flame for 10- 15 minutes.
- Tempering - In a small pan add the remaining ghee and add onions. Fry till golden brown. Pour these fry onions and ghee over Nihari. Cover the lid and let it cook on low flames for another 15-20 minutes.
Nihari is ready to be served!! Garnish the Nihari with ginger juliennes, fresh chopped coriander leaves and finely chopped green chilies.
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