Introduction
Nihari, a word that hails from the Arabic “Nahar,” signifying morning, is a regal delicacy. It was once the breakfast choice of the Mughal Empire’s royalty after their morning prayers. The emperors, kings, and the courts of the Mughals relished this dish, appreciating its rich blend of masala, tender meat, and a hint of zesty lemon juice. Over time, Nihari has emerged as a cherished dish, savored during festivals, special occasions, and grand gatherings. This soul-soothing, soupy curry boasts sizable meat chunks, effortlessly falling off the bone.
Nihari gained rapid popularity due to its energy-boosting qualities. Today, it graces Indian households as a beloved dish, suitable for breakfast, lunch, and dinner alike. At the heart of Nihari’s exquisite taste is the secret ingredient – Nihari masala, which effortlessly unlocks the flavors you’d find in a restaurant. It’s an art to create the perfect Nihari masala, and much like Garam Masala, it’s a harmonious blend of whole aromatic spices. The spices must have a distinct, robust, and earthy flavor, which can be readily found in our Ma Spices Nihari masala.
How to Craft Nihari Masala Powder
The Nawabi dish Nihari demands the use of a perfectly balanced masala – a secret to its exceptional taste. Below, we unveil a flawless and well-proportioned Nihari masala recipe.
Ingredients
- 8 Bay leaves
- 15 Cloves
- 2 Star Anise
- 20 Green Cardamom pods
- 1.5 tbsp Fennel Seeds
- 6 inches Dry Ginger (Saunth)
- 1 tsp Black Cumin
- 6 pieces of 3-inch Cinnamon sticks
- 1/2 Nutmeg
- 1 tbsp Ma Spices Turmeric Powder
- 1/2 tsp Mace
- 40 Black Peppercorns
- 2 tsp Cumin Seeds
- 3 tsp Coriander Seeds
Directions
- Roast each ingredient separately to avoid over-roasting, ensuring not to burn them.
- Combine all the roasted ingredients and grind them to form a fine powder.
- If you notice any coarse elements, sieve the mixture, and store the fine powder in an airtight container.
Health Benefits of Nihari Masala
Nihari’s warm and hearty composition is ideal for the winter season, preventing sinus issues, regular colds, and coughs. It’s packed with protein, benefiting muscle strength in elders and facilitating growth in children. Nihari’s slow-cooking technique extracts the goodness of the meat, making it beneficial for individuals with arthritis.
Nihari masala is rich in heart-healthy spices like cinnamon, while the combination of cardamom, cloves, and cinnamon enhances digestive health. The masala is packed with antioxidants, aiding in reducing free radicals within the body.
Conclusion
Nihari is a fulfilling meal, perfect with Khameeri roti, keeping you satisfied for hours. The preparation of Nihari is an art, with the key being the right Nihari Masala. With Ma Spices Nihari masala at your fingertips, you can effortlessly cook Nihari for your loved ones and make every meal a celebration of flavors.
FAQs on Nihari Masala Recipe
Nihari requires large meat pieces, making beef, lamb, chicken, or mutton all suitable options. For Nihari, ask the butcher to cut the meat into large pieces.
Heat oil or ghee in a large pan. Add sliced onions and cook them until caramelized. Incorporate ginger-garlic paste, turmeric powder, chili powder, and coriander powder. After sautéing the masala, add the meat, letting it fry for 5-10 minutes. Add the Nihari masala powder, water, and simmer for 4-5 hours or pressure cook for 40-50 minutes until the meat is tender.
You can use wheat flour to thicken the gravy, or try rice flour, chickpea flour, or cornstarch. Roast them before use and maintain a 3:1 ratio – three parts of rice or chickpea flour to one part of cornstarch.
Plating Nihari is an art. Serve it with naan, roti, or Khameeri roti. Place the large meat pieces in the center of the plate and pour the gravy around them. Garnish with julienne ginger and accompany it with salads of onions, beetroot, carrot, cucumber, and lemon.
Yes, Ma Spices provides Nihari masala that follows age-old recipes, offering an authentic taste of India. The ingredients are locally sourced and completely organic, ensuring a tantalizing aroma. With slow-roasted spices ground into masala, you can’t resist the temptation.
INGREDIENTS: CORIANDER SEED, RED CHILLIES, CORNFLOUR, DRY GARLIC POWDER, DRY GINGER POWDER,CUMIN, BLACK CUMIN SEEDS, SALT, BLACK PEPPER, TURMERIC, NIGELLA SEEDS, FENNEL SEEDS, STAR ANISE, GREEN CARDAMOM, CLOVES, CINNAMON, BAYLEAF, BLACK CARDAMOM, SCHEWAN PEPPER.
