Description
Shan Nihari mix helps you recreate the authentic traditional taste of divine, aromatic, and velvety Nihari which is a true legacy of the Mughlai cuisine.
Shan Recipe & Seasoning Mix for Slow Cooked Meat Stew.
INGREDIENT REQUIRED
-
Meat - 1kg / 2.2lbs 4-6 large portions
-
Bones - 2kg / 4.4lbs knuckle & marrow
-
Onions - 1 medium finely sliced
-
Flour - 1 cup / 100g dissolve in 2 cups water
-
Cooking Oil - 1 cup /175 ml
-
Shan Nihari Mix - 1 packet mix in ½ cup water
STEPS OF COOKING
-
Heat ½ cup oil, add meat, and Shan Nihari Mix. Stir fry until oil separates from the masala.
-
Add 18 cups / 3 ½ liters water and bones. Stir and bring to boil. Cover and cook undisturbed on low heat (for Beef 6 hours, Goat / Lamb 4 hours, Chicken 3 hours).
-
Remove bones, collect marrow, and discard bones. Add marrow to the gravy.
-
Gradually add dissolved flour to the gravy. Stir and mix. Bring to boil and cook for 15 minutes. Stir occasionally.
-
Heat remaining oil and add sliced onion. Stir fry until golden and pour into Nihari. Cover and simmer for 10 minutes on low heat.
-
Remove excessive oil before serving, if desired