Kirjeldus
SHAN Nihari Mix (60g) is a premium, pre-measured spice blend.
Manufactured by Shan Foods.
It is specifically crafted to help home cooks easily recreate Nihari, a rich, slow-cooked meat stew that is a hallmark of traditional Pakistani, North Indian, and Mughlai cuisine.
Key FeaturesFlavor Profile: Delivers a deep, pungent, and warming flavor with strong notes of red chili, cumin, fennel, aniseed, and cardamom.
Convenience: Eliminates the need to measure out multiple individual spices, providing a balanced, restaurant-quality blend in a single sachet.
Dietary Standards: Made under strict hygienic conditions. It is certified Halal, contains no added artificial flavors, and has no added preservatives.
Ingredients & Nutritional DataIngredients: Red Chili, Salt, Paprika, Nigella, Garlic, Dehydrated Onion, Cumin, Bay Leaf, Aniseed, Green Cardamom, Black Pepper, Ginger, Clove, Fennel, Maltodextrin, Hydrolyzed Soy Protein, Sugar, Canola Oil, and Silicon Dioxide.
Allergen Info: May contain traces of Sulphite, Sesame, Mustard, Gluten, and Tree Nuts.
Nutritional Content (Per 100g): Contains approximately 290–300 kcal, 10g of Fat, 40g of Carbohydrates, 10g of Protein, and 12–20g of Fiber.
Basic Cooking Instructions
To cook a traditional Nihari using this 60g packet, follow the step-by-step instructions typically listed on the back of the Shan Nihari Mix packaging:
Sauté the Meat: Heat 1/2 cup of cooking oil or ghee in a deep pot. Add 1 kg of meat (beef, mutton, or chicken) along with the contents of the Shan Nihari Mix packet. Stir-fry for a few minutes until the oil begins to separate from the spice masala.
Slow Simmer: Pour in about 3.5 liters (approx. 18 cups) of water and add marrow bones if desired. Bring to a boil, then cover and cook undisturbed on low heat until the meat is completely tender (Beef: ~6 hours, Lamb: ~4 hours, Chicken: ~3 hours).
Thicken the Gravy: Gradually stir in a smooth flour slurry (1 cup of wheat flour dissolved in 2 cups of water) to thicken the stew. Simmer for another 15 minutes.
Tempering: Fry one sliced medium onion in a separate pan with the remaining oil until golden brown.
Pour this sizzling oil and onion mixture directly over the stew, cover, and let it simmer for 10 more minutes.
Garnish & Serve: Serve hot alongside naan or tandoori roti. Top each bowl with julienned ginger, fresh cilantro, chopped green chillies, and a squeeze of fresh lemon juice for an authentic flavor burst.
BBD: See product prints.
