Shan Nehari Masalaha 50g

Shan Nihari Masala 50g in Thailand

Shan Nihari Masala encapsulates the crown jewel of Mughlai breakfast and banquet cuisine. Originating in the royal kitchens of Mughal Delhi and perfected across the culinary alleys of Lahore and Karachi, Nihari is a slow-simmered shank stew renowned for its rich bone-marrow essence, velvety texture, and distinctive spice warmth dominated by sweet fennel and fragrant wild spices.

Shan’s recipe blend removes all complexity from grinding obscure traditional spices, providing the exact botanical balance needed to create an authentic silken stew right in your kitchen in Thailand.

Authentic Botanical Architecture

• Fennel Seeds (Saunf) & Aniseed: Provides the signature sweet, soothing aromatic backbone that balances rich animal fats.
• Long Pepper, Mace & Nutmeg: Delivers deep subterranean warmth that gently builds on the palate without burning.
• Nigella & Bay Leaves: Infuses earthy undertones into the marrow-infused broth during hours of low-flame simmering.
• Zero Artificial Additives: Formulated without MSG, synthetic colors, or chemical preservatives.

Traditional Slow-Cooked Nihari Recipe

1. Searing Shank: Heat 175ml cooking oil or ghee in a heavy pot. Add 1kg bone-in beef shank (bong), lamb, or chicken with 2 tbsp garlic paste and sear until the meat changes color.
2. Spice Infusion: Add 1 packet (50g) of Shan Nihari Masala and stir-fry for 2–3 minutes. Pour in 6 to 8 cups of water. Cover tightly and simmer on very low heat for 3 to 4 hours (or 40 minutes in a pressure cooker) until the meat is fork-tender.
3. Thickening Gravy: In a separate bowl, dissolve 1/2 cup whole wheat atta flour in 1 cup water until smooth. Slowly pour into the simmering stew while stirring continuously to prevent lumps. Simmer for another 10–15 minutes until the gravy thickens to a velvety glaze and the oil (tari) floats to the top.
4. Traditional Garnish: Skim off excess surface oil if desired. Serve piping hot garnished with fresh julienne ginger, sliced green chilies, fresh coriander leaves, and generous wedges of fresh lime alongside hot tandoori naan.

Technical Specifications Matrix