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NIHARI MASALA

Product Details

Florist Nihari Masala is a premium blend of carefully selected spices, expertly crafted to deliver the rich, bold, and authentic taste of traditional Nihari. Made with Himalayan Pink Salt instead of regular table salt, our unique recipe enhances the depth of flavor while creating the signature aroma and perfectly balanced seasoning that Nihari is known for. Ideal for beef, mutton, and chicken, it helps you prepare slow-cooked, restaurant-quality Nihari with ease.

Product Highlights
✓ Made with Himalayan Pink Salt
✓ No Regular Table Salt
✓ Premium Quality Whole Spices
✓ Rich, Bold & Authentic Flavor
✓ Perfectly Balanced Spice Blend
✓ Ideal for Beef, Mutton & Chicken Nihari
✓ Rich Aroma for Slow-Cooked Dishes
✓ No Artificial Colors
✓ No Added MSG
✓ Halal Product
✓ Consistent Taste in Every Pack

Why Choose Florist Nihari Masala?

Bring the authentic taste of traditional Nihari to your kitchen with Florist Nihari Masala. Expertly blended using premium spices and Himalayan Pink Salt, it delivers a rich aroma, deep flavor, and perfectly balanced seasoning for a truly satisfying meal. Whether you’re cooking for your family or preparing a special feast, every serving captures the essence of slow-cooked perfection.

INGREDIENTS: Red Chilli, Long Chilli, Nutmeg, Ginger, Black Pepper, Salt, Star Aniseed, Garlic, Cumin, Cinnamon, Mace, Fennel Seed, Cardamom, Papaya and Long Black Pepper.

SKU: N/A Category:

NUTRITIONAL INFORMATION

Typical Values per 100g
Energy 1548kJ / 370 kcal
Fat 10.0g
of which saturates 0.0g
Carbohydrates 60.0g
of which sugars 0.0g
Fibre 20.0g
Protein 10.0g
Salt 2.50g

INGREDIENTS & QUANTITY REQUIRED

Beef / Mutton / Chicken 1kg (4-6 Large Pieces)
Bones 1kg
Onion 1 medium (Thinly sliced)
Garlic paste 10g (1 Tablespoon)
Ginger paste 10g (1 Tablespoon)
Starch / Wheat flour 100g (½ cup)
Oil / Ghee 150-200g (1 – 1½ cup)
Florist Nihari masala 1 packet

Cooking Method:

  1. Take a large pot, heat oil and add ginger garlic paste, fry it a little and add meat along with bones and Florist Nihari Masala.
  2. Fry all things together. Now add 9 to 10 glasses of water and cook for 6 hours on low flame.
  3. Make a solution of flour in three cups of water and mix in curry little by stirring. Now separate bones and cook on high flame for 15 minutes.
  4. In the rest of ghee/oil, fry onion till golden and add in Nihari.
  5. Cook on low flame for half an hour by covering the pot.

Serve tasty Nihari with Tandoori Nan and finally divided green chili, ginger, and lemon juice.

packing type

DOUBLE PACK, HORECHA PACK

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