PHM Nihari Masala (50gm)

Nihari Masala is made for one of the richest and most comforting meat dishes loved across Pakistani, Indian, Bangladeshi, and wider South Asian kitchens. Known for its slow-cooked meat, marrow-rich gravy, warm spices, and deep aroma, nihari is often enjoyed with hot naan at family breakfasts, weekend meals, Eid meals, and special gatherings.

Nihari has roots in old Mughal-era food traditions and became especially loved for its hearty flavour and long, slow cooking style. The beauty of nihari is in its depth: tender meat, smooth gravy, aromatic spices, and a warming taste that feels special without needing many side dishes.

PHM Nihari Masala helps you prepare traditional-style nihari at home with rich flavour and a thick, satisfying gravy. Use it with beef, goat, lamb, or chicken, and serve hot with naan, lemon, ginger, green chilies, and fresh coriander.

Nihari Masala Ingredient
Salt, Red Chilies, Coriander, Cumin, Ginger, Garlic, Black Pepper, Fennel, Cinnamon, Clove, Cardamom, Nutmeg, Mace, Bay Leaf.

Nihari Recipe

Ingredients Required

PHM Nihari Masala — 1 full bag
Meat — 1 kg / 2.2lb, 4–6 large pieces
Bones — 1–2 kg / 2.2–4.4 lb, knuckle and marrow bones
Onion — 1 medium, finely sliced
Ginger paste — 1 tbsp
Garlic paste — 1 tbsp
Wheat flour — 1 cup / 100 g, dissolved in 2 cups water
Cooking oil — 1 1/2 cups / 250 ml

Cooking Method

1. Heat 1 cup of oil in a large pot. Add ginger paste and garlic paste, then fry for 1 minute.
2. Add the meat and PHM Nihari Masala. Stir-fry on medium heat for 10 minutes.
3. Add bones and 8–9 glasses of water. For chicken nihari, use 3–4 glasses of water.
4. Bring to a boil, then cover and cook on low heat until the meat is tender.
   Beef: about 6 hours
   Goat or lamb: about 4 hours
   Chicken: about 1 hour
5. Remove the bones. Collect the marrow and add it back into the gravy. Discard the bones.
6. Slowly add the dissolved flour mixture into the gravy while stirring. Bring to a boil and cook for 15 minutes. Stir occasionally.
7. In a separate pan, heat the remaining oil. Add sliced onion and fry until golden brown.
8. Pour the fried onion and oil into the nihari. Cover and simmer on low heat for 20 minutes.
9. Remove excess oil before serving if preferred.

10. Garnish with finely chopped green chilies, julienned ginger, lemon, and fresh coriander. Serve hot with naan.
    
    Cooking Tips

• Use shank meat or large bone-in pieces for the best nihari texture and flavour.
• Use knuckle and marrow bones if possible. They add richness and depth to the gravy.
• Cook on low heat. Slow cooking helps the meat become tender and develops the deep nihari flavour.
• For thickening, wheat flour is the best option. Lightly roast it on low heat, let it cool, then mix it with water before adding.
• If using gram flour, use a small amount and preferably mix it with wheat flour. Too much gram flour can change the taste.
• If using maida, use half maida and half wheat flour for a better texture.
• Add the flour mixture slowly while stirring. Do not add dry flour directly into the gravy.
• If the gravy becomes too thick, add a little hot water and simmer again.
• If the gravy is too thin, cook uncovered for a few more minutes.
• Fry the onion until golden, not dark brown. Dark onions can make nihari taste bitter.
• For chicken nihari, use less water and reduce the cooking time