Here is a Homemade Nihari Masala Recipe that you can prepare and store for six months. This unique spice blend is designed to assist you in creating delicious beef, lamb or chicken nihari at home, complete with rich and flavorful gravy. I prefer to use fresh spices free from preservatives and artificial additives.
This quick 5-minute recipe for Nihari Masala powder will help you make restaurant-quality nihari without the hassle of measuring individual spices, ultimately saving you valuable time in the kitchen. Isn’t it amazing to make it in advance and store it in a pantry spice collection?
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What is Nihari Masala?
Nihari masala is a mix of different spices that are ground into a fine powder, made to capture the authentic taste of nihari. This dish is a slow-cooked stew that can be made with chicken, beef, or lamb shank. The luscious gravy of nihari is renowned for its rich, creamy and tangy taste, and the spices play an important role in boosting its flavor and the deep, enticing brown color that makes it so appealing.
If you believe that creating any kind of masala powder at home is a challenging task because it appears to take a lot of time, let me assure you that it's quite straightforward, easy, and quick. You can think of it as a 5-minute recipe since all you need to do is gather and mix the ingredients in the right proportions.
Why Do I Prepare Homemade Nihari Masala Powder?
Homemade masala is infused with the vibrant aroma of spices that I blend myself. By pre-roasting the spices, I enhance their raw flavor, resulting in a roasted, smoky essence that complements the ingredients of nihari beautifully.
I experimented extensively before perfecting this nihari masala powder, and I can confidently say this recipe is a standout.
I have a deep appreciation for Pakistani nihari, particularly the Karachi style, known for its rich, thick brown gravy and indulgent greasy texture— that’s an iconic hallmark of nihari.
The homemade nihari masala spice powder is superior because there are:
- No artificial additives.
- No preservatives.
- 100% fresh spices.
- Forms a rich, aromatic blend of spices.
- Cost-effective and budget-friendly.
Ingredients
Whole Spices: Bay leaves, Cinnamon, Nutmeg, Star Anise, Green Cardamom, Black pepper, and Cloves.
Dry Ginger (Saunth): One of the most important ingredient to make authentic nihari.
Fennel Seeds (Saunf): It an essential ingredients to use in nihari masala as it will help to get signature taste of nihari.
Coriander Seeds: It will add a earthy, tart and little sweet flavor in masala.
Black Cumin + Regular Cumin: Both used as they compliment each other in terms of taste.
Powdered Spices: Use red chili powder, coriander powder, turmeric powder along with salt.
How To Make Nihari Masala Powder at Home
Spice Roasting:
In a heated skillet pan, slightly roast the cumin seeds, black cumin, fennel seeds, and coriander powder.
Grind The Spices:
In a grinder, add all the whole spices (Bay leaves, cinnamon, nutmeg, star anise, geen cardamom, Black pepper , cloves, dry Ginger (Saunth), fennel seeds, coriander seed, black cumin, cumin seeds) and roasted spices.
Blend it to make a fine powder.
Powdered Spices:
In a separate bowl, add red chili powder, coriander powder, turmeric powder and salt.
Assemble Spices:
Now combine ground spices and powdered spices and give it a good mix. Sieve the spices to get the best result.
Nihari Masala Powder is ready to make a delicious Nihari at home without thinking about individual spices.
Recipe Video
Preparation time: 5 minutes | Difficulty: Beginners | Language: Urdu/Hindi
Watch Time 3:02
How to Store Nihari Masala?
To store Nihari Masala effectively, transfer it into an airtight glass container immediately after preparation to maintain the spices' aroma.
Nihari Masala shelf life = 3 months
In Refrigerator = 6 months (Sealed the lid to avoid moisture)
The ideal storage location is a pantry or kitchen cabinet that remains cool and is shielded from direct sunlight and moisture.
Always use a dry spoon to scoop out the masala.
If you live in a region with prolonged summers, consider refrigerating it, ensuring the lid is tightly sealed to prevent moisture ingress.
How Much Nihari Masala To Use?
When it comes to the quantity of Nihari Masala to use, the recommendation is to add 3 tablespoons of the Nihari masala powder for every 1 kilogram of meat, whether it's chicken, beef, mutton, or camel.
Try to add the masala all at once rather than in increments, as this can alter the flavor due to variations in cooking temperature.
For a milder taste, you can reduce the amount to 2 tablespoons, but for a richer gravy with enhanced taste and aroma, stick with 3 tablespoons for 1 kilogram of meat.
This straightforward and traditional Nihari Masala powder recipe is easy to prepare and store in your kitchen. Whenever you cook nihari, use this masala to savor a restaurant-quality nihari at home.
Pro Tips to Make Best Nihari Spice Mix
- Ensure the use of fresh ingredients for the masala.
- Toasting whole spices before grinding can significantly enhance the flavor.
- Avoid over-spicing the mix!
- Maintain a balanced ratio of whole garam masala and spices for optimal results.
- Strain the masala post-grinding to eliminate any whole spices.
Explore More Spice Recipes:
- Biryani Masala
- Achar ka Masala
- Tikka Masala Spice Mix
- Chaat Masala
- Authentic Garam Masala Powder Recipe
- Seekh Kabab Masala
Nihari Masala (Homemade)
Equipment
- Grinder
Ingredients
- 8 Bay leaves – 8
- 6 Cinnamon 3" pieces
- ½ piece Nutmeg
- 2 Star Anise
- 20 pods Green Cardamom
- 40 Black pepper
- 25 Cloves
- 6" piece Dry Ginger Saunth
- 1.5 tablespoon Fennel Seeds – 1.5 Tbsp
- 3 teaspoon Coriander Seed – 3 Tsp
- 1 teaspoon Black Cumin – 1 Tsp
- 2 teaspoon Cumin Seeds – 2 Tsp
Instructions
Roast The Spices
- In a heated skillet pan, slightly roast the cumin seeds, black cumin, fennel seeds, and coriander powder.
Grind The Spices
- In a grinder, add all the whole spices (Bay leaves, cinnamon, nutmeg, star anise, geen cardamom, Black pepper , cloves, dry Ginger (Saunth), fennel seeds, coriander seed, black cumin, cumin seeds) and roasted spices.
- Blend it to make a fine powder.
Powdered Spices
- In a separate bowl, add red chili powder, coriander powder, turmeric powder and salt.
Assemble Spices
- Now combine ground spices and powdered spices and give it a good mix.
- Sieve the spices to get the best result.
- Nihari Masala Powder is ready to make a delicious Nihari at home without thinking about individual spices.
Video
Notes
- Always use fresh ingredients when preparing masala.
- Roasting the masala enhances its flavor, so be sure to do it over low heat until it releases a wonderful aroma.
- Use the right amount of spices and whole garam masala for the best results.
- Before storing your masala in an airtight jar, make sure to sieve it properly. And remember, moderation is key—avoid adding too many spices!
Hinz
Nihari Masala Powder Recipe to make restaurant style Nihari at home
Naila
AOA,well ihave made nihari masala powder n in process of making nihari,though I do find a thing amiss in it,u didn't mention how much powder to b used for how much quantity of meat,well waiting for end result,😉 regards
Hinz
Naila, thanks for noting down. I have added it in the description.
Just to update you, use 3 tbsp in 1 KG meat.
Stay connected! have a good day..
Russ Barker
Hi! New Zealand here. I'm a bit confused here. Do I add all of the ground spices to the powdered spices as well as 2 TBS of garam masala?
Hinz
Welcome here!
Simply add 2 tbsp ground spices in powdered spices that I mentioned in the post and mix well. You can store the masala as per your requirements.
If the meat is 1KG then 3 Tbsp is enough to add.