Homemade Nihari Masala and Special Garam Masala for Nihari | Bakra Eid Special Recipe скачать в хорошем качестве

Homemade Nihari Masala and Special Garam Masala for Nihari | Bakra Eid Special Recipe

HOMEMADE NIHARI MASALA (FİNAL) and SPECIAL GARAM MASALA FOR NIHARI Restaurant Style Nihari Recipe Link:    • Restaurant Style Nihari | Nihari Recipe | ...   This aromatic and flavorful spice blend gives an authentic touch to your Nihari. Make it in bulk and store it for easy use anytime. Prep Time: 10–15 minutes Cook Time: None Servings: For 1.5 kg meat Course: Homemade Masala Cuisine: Pakistani, Indian Author: Khizran Ahmed WHOLE SPICES (ثابت مصالحے) 1 - Fennel seeds (سونف) – 2 Tablespoons 2 - Bay leaf (تیز پتہ) – 1 piece 3 - Black pepper (کالی مرچ) – 1 Teaspoon 4 - Black cardamom (بڑی الائچی) – 2 pieces 5 - Green cardamom (چھوٹی الائچی) – 7 pieces 6 - Cloves (لونگ) – 1 Teaspoon 7 - White cumin (سفید زیرہ) – 1 Tablespoon 8 - Black cumin (کالا زیرہ) – 1 Teaspoon 9 - Long pepper (پیپلی) – 4 pieces 10 - Cinnamon stick (دار چینی) – 1 small stick 11 - Star anise (بادیان کا پھول) – 1 piece 12 - Carrom seeds (اجوائن) – 1/2 Teaspoon 13 - Meat tenderizer powder (کچری پاوڈر) – 1 Tablespoon 14 - Lemon salt / Citric acid (ٹاٹری) – 1/2 Teaspoon POWDERED SPICES (پسے ہوئے مصالحے) 15 - Dry ginger powder (سونٹھ) – 1 Tablespoon 16 - Kashmiri chilli powder (کشمیری مرچ پاوڈر) – 1 Tablespoon 17 - Red chilli powder (سرخ مرچ پاوڈر) – 1 Tablespoon 18 - Turmeric powder (ہلدی) – 1/4 Teaspoon 19 - Mace powder (جاوتری) – 1/4 Teaspoon 20 - Salt (نمک) – 1 Tablespoon Method 1. Grind the Whole Spices: Add all the whole spices to a grinder and grind them into a fine powder. 2. Sift the Masala: Now take a sieve and pour the ground spices into it. Sift well so that the fine powder separates out. 3. Regrind the Leftover Spices: Take the coarse spices left in the sieve and put them back into the grinder. Grind them again and sift like before. Repeat this process 3–4 times until most of the spices are finely ground. 4. Final Grinding: Now take the fine powder you have collected, add it back to the grinder. Also add the previously ground masala and the remaining coarse bits. Grind everything together one last time until it turns into a smooth, fine powder. 5. Add Salt: Transfer the final masala powder into a bowl. Add salt to taste and mix everything well. 6. Ready to Use: Your flavorful and aromatic Nihari Masala is now ready to use! Store it in an airtight jar for later use. 🌶️ Nihari Masala Tips 🌶️ ✅ Total Quantity: ¾ cup (Three-fourth cup) ✅ How Much to Use: • For 1 kg meat – use ½ cup masala • For 1.5 kg meat – use ¾ cup masala • For 2 kg meat – use 1 full cup masala ✅ Storage Tips: • Make in bulk and store for later • In winter – store at room temperature • In hot weather – store in the fridge ✅ Shelf Life: • Stays fresh for up to 1 year SPECIAL GARAM MASALA FOR NIHARI By Khizran Ahmed Usage: When you dish out Nihari into a serving bowl, sprinkle 1–2 pinches of this masala on top. It will enhance the flavor significantly. Ingredients: 1 - Long pepper (پیپلی) – 3 pieces 2 - Cumin seeds (ذیرہ) – 2 Tablespoons (do not roast) 3 - Black pepper (کالی مرچ) – 1 Tablespoon 4 - Black cardamom (بڑی الائچی) – 2 pieces 5 - Cloves (لونگ) – 8 pieces 6 - Cinnamon stick (دار چینی) – 1 piece Instructions: Place all the spices in a grinder and grind them into a fine powder. Store in an airtight container and use as needed. Facebook page :   / kitchenqueenkhizranahmed   Instagram: https://instagram.com/khizran.kitchen... TikTok: https://www.tiktok.com/@kitchenqueenk...