Shan Nihari Masala

Shan Nihari Masala is a popular spice mix used to prepare Nihari, a traditional slow-cooked stew that originated in South Asian cuisine, particularly in Pakistan and North India. Nihari is typically made with beef, lamb, or goat, though chicken versions also exist. The dish is known for its rich, spicy, and deeply flavorful gravy, and it is often eaten for breakfast with naan or roti.
Key Features of Shan Nihari Masala:
Authentic Flavor: The spice blend is made to replicate the traditional Nihari taste, with a balance of warming spices, herbs, and seasoning.
Convenience: It simplifies the cooking process by combining all the essential spices in one packet, eliminating the need for measuring individual spices.
Rich Ingredients: Common ingredients include ground red chili, turmeric, coriander, cumin, cinnamon, black pepper, cloves, cardamom, nutmeg, and dried ginger.
How to Use Shan Nihari Masala:
Meat Selection: Traditionally, Nihari is cooked with beef shank, mutton, or lamb, though you can use chicken as well.
Cooking Process:Heat oil in a pot, add the meat, and brown it lightly.
Add water and cook on a low flame for several hours (traditionally overnight) until the meat becomes tender and flavorful.
Mix Shan Nihari Masala with water to form a paste and add it to the meat.
Some versions may also include a flour mixture to thicken the gravy.
Continue cooking until the spices infuse fully into the meat and the gravy is rich and aromatic.
Serving: Serve the dish garnished with chopped ginger, green chilies, and cilantro. It pairs best with naan, parathas, or freshly baked tandoori bread.
Tips:
Garnishes: Fresh ginger slices, green chilies, cilantro, and a squeeze of lime juice elevate the dish.
Bone Broth: Some people like to add bone marrow or bone broth to enhance the richness of the stew.
Side Dishes: It’s commonly served with lemon wedges and fresh salad on the side.
Would you like more detailed instructions for preparing Nihari using Shan Masala