Homemade Nihari Masala Powder
Introduction:
Nihari is a spicy-hot slow-cooked curry made with the meat of Cow, Buffalo, or Camel. It needs big chunks of meat to give the real taste, though these days Chicken Nihari is also making its appearance on Restaurant Menus as well as in home cooking because of its time consumption which is quite less than what we see for beef meat, it is also easy to deal with. This dish originated during the Mughal era and some attribute it to the famous Nawab Wajid Ali Shah of Awadh.
It is made of the thigh portion of the leg with the round bone included called BONG. Constant use of the leg by the animal makes the muscle tough, dry, and sinewy. The bone is rich in marrow and a source of ample gelatin.
In the olden days, only mutton was used. Nowadays Buffalow meat is used in Pakistan
(Karachi and Lahore). Goat and Buffalo are used in Delhi. In Hyderabad Dakhan, the tongue
is also added.
It is believed by some that Nihari originated in Old Delhi (Jama Masjid and Daryaganj area) in the late
eighteenth century during the last throws of the Mughal empire. The nobles ate
Nihari early in the morning and then took a long nap before going to 'Zohar'
(afternoon prayers). Later on, it became popular among the labor class as a
regular breakfast item. Nihari is also used as a home remedy for colds, runny
nose, and fever. Nihari is eaten with Khameeri Roti or Naan.
The dish has a stew-like consistency. The gravy has a very amount of gelatin and marrow. It is spicy hot with generous amounts of red chili peppers.
The meat including bones is browned in Ghee. The typical curry Masala is made
by frying ground onions and spices. Lots of ground hot red chili peppers are
added. The meat, Masala, and water are combined, brought to a boil. The pot is
covered tight. The pot is placed on a very low heat and sealed with the use of needed wheat flour on the edges and left to cook overnight.
After about eight hours, the meat has become very tender, the marrow has fallen
out of the bones and dissolved in the broth, lots of gelatin has been extracted
from bones. The bones look hollow as empty white rings. The broth is thickened
with flour to give it gravy like consistency. Finally, Bhagar (Temper or Tarka)
of onions caramelized in Ghee is added.
The dish is garnished with: Chopped fresh coriander, sliced green chili, wedges of limes, matchstick cut Ginger. Nowadays leg shanks are taken out and set aside for use after the Nihari is properly cooked and then the marrow of these shanks are added as an added item. Like boiled Maghaz (Brain of Goat or Buffalow and Cow) Addition of Maghaz and Nali (marrow) turns the simple Nihari into something out of the Kings table. (Shahi Dastarkan)
Despite All these elaborate arrangements including Asli Ghee ya Makhan ka Tarka (Tendering with Butter or Ghee), which gives it a heavenly Asli Ghee aroma, no Nihari is complete without proper spices. Every dish requires different spices and sometimes there are a lot of different spices to be used in such rich dishes as Nihari, Qorma, Shab Daig, etc. Our womenfolk are generally great cooks and they used these spices like professionals but despite all efforts, chances are that you missout a little spice while cooking and when you remember it, the time of using or mixing the same spice has gone.
Looking at these difficulties and making the cooking more easy and relaxed, there have been many Cooks and Concerns who have devised the Spice mix powder available over the counter everywhere. This has made the cumbersome job of collecting, cleaning, toasting, and finally grinding them into powder form. Different outlets are offering different packaging of Nihari Masala Powder, you can use any of them or your favorite brand.
What I am offering here for your consumption is not unique, but it is a Special recipe for my visitors to the Blog. Try it and be hassle free, enjoy Nihari with my Special Nihari Masala. Comments will be appreciated, more so when criticized. Ok, let us prepare our Special Nihari Masala Powder with the name of ALLAH.
Equation:
- Sorting and measuring the spices 10 minutes
- Grinding 2-3 minutes
- Yield Enough for 3-4 Kgs of meat
- Expenses Rupees One Hundred only
Ingredients:
- 4 Tablespoons Coriander Seeds
- 2 Tablespoons fennel Seeds
- 1 Teaspoon Black Pepper Corns
- 15 Green Cardamoms
- 02 Black Cardamoms
- 20 Cloves
- 10-12 Bay Leaves
- 03 one inch pieces Cinnamon Sticks
- 3-4 Star Anise
- 01 Table Spoon Cumin Seeds
- I/2 Teaspoon Mace
- 1/2 Teaspoon Nutmeg
- 04 Long pepper (Pipli)
- 1-1/2 Tablespoons Buttons Chilies or as per your taste.
- 01 Tablespoon Carom seeds
- 01 Tablespoon Black Cumin Seeds
- 01 Tablespoon Nigella Seeds
- 1/2 Tablespoon Turmeric Powder
- 01 Tablespoons Red Chili Powder
- 02 Tablespoons Coriander Powder
Method:
- Grind all whole spice seeds in a Coffee Grinder and then Mix Red Chili Poder, Turmeric Powder, and Coriander Powder in it.
- Store in a sterilized Mason jar.
- While cooking Nihari, use 3-4 tablespoons or 60-70 grams of this spice mix for 1 to 1-1/2 kg Meat.
- You must also add salt which is not included in this spice mix.
