Nihari Masala


Black Pepper, Cinnamon, Cumin, Fennel, Nutmeg, Bay Leaves, Cloves, Dry Gingr, Black Cardamom, Mace, Green Cardamom



NIHARI GHOST                                                                                                                                                 Servings : 3 


500 grams Mutton Rang pieces, Onions sliced – 2, Ginger Garlic paste – 2 tbsp,  My Choice Turmeric Powder – 1 tsp, Homemade Tomato puree – 2 tsp, Bay leaves – 2, Hung Curd – 1 cup, Ghee – 3 tsp,  My Choice Nihari Masala – 3 tsp


Clean the mutton pieces and rub salt,  My Choice Turmeric Powder and leave the mutton pieces to rest for 15 minutes.  Heat the pressure cooker and add ghee,  onions and saute for 2 minutes. Add the ginger garlic paste sauté for 1 minute. Add the marinated mutton pieces and fry till the colour of mutton changes.  Add bay leaves, tomato puree and My Choice Nihari Masala and saute for five minutes. Add the hung curd and required water. Close the pressure cooker. Cook for 5 to 6 whistles in medium flame.  Serve Nihari Gosht with Tawa Paratha or Methi Matar Pulao for a deliciously sumptuous lunch.

Additional information

Packing Size

100 Gms