Himalayan Pink Salt, Red chilli, Black pepper, Coriander, Cumin, Clove, Fennel, Cardamom, Ginger, Garlic, Cinnamon, Citric acid (E-330).
Beef/Mutton/Chicken (Large pieces) 1 Kg
Marrow/Knuckle 1 kg
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Onion (Medium) (Sliced) 1 piece
Oil/Ghee 1½ Cups / 300ml
Wheat Flour 1 Cup / 100g
Tavaazo Nihari Masala 1 Packet – 60g
Heat ¾ cup of oil/ghee. Add ginger, garlic paste and fry for 1 minute.
Add meat, bones and fry for 1–2 minutes.
Add Tavaazo Nihari Masala and continuously fry for 2–3 minutes on medium heat.
Add 3 litres (15 cups) of water for beef/mutton and 1 Litre (5 cups) for Chicken, cover and cook on low heat (4–5 hours for beef, 3–4 hours for mutton) and 25–30 minutes for chicken until the meat becomes tender.
Dissolve lightly roasted wheat flour in 2 cups of water; add as required in Nihari gravy; stir continuously. Cover and cook on medium heat for 10 minutes.
Fry the onions in the remaining oil/ghee until they turn light golden.
Add in Nihari and cook for 25–30 minutes on low heat, then remove.
* Garnish with green chilli, fresh coriander, ginger julienne and lemon for taste and serve with nan.
