Shan Nihari 60g

1.50 (incl. of VAT)


Red Chilli, Himalayan Pink Salt, Paprika, Nigel seed, Garlic, Dehydrated Onion, Cumin, Bay leaf, Aniseed, Green Cardamom, Black Pepper, Ginger, Clove, Fennel, Maltodextrin, Hydrolyzed Soy Protein, Cane Sugar, Canola oil, Silicon Dioxide (Anticaking Agent).

*No Preservative, No Artificial Food Colour.

Nutritional Information
Serving per Package :6  
Serving per Size: 10g  
  Qty per serving Qty per 100g
Energy 126kJ (30kcal) 1256kJ (300kcal)
Protein 1g 10g
Fat, total 1g 10g
 -Saturated 0g 0g
Carbohydrate 4g 40g
 -Sugars 0g 0g
Fibre 2g 20g
Sodium 1330mg 13300mg

Preparation Method:


1 kg, 4-6 large pieces
Bones 1 ½ kg, knuckle & marrow
Ghee/Oil 1 ½ cups/250g
Ferina/ Wheat Flour 1-1 ½ cups/100-150g
Onion 1 medium, finely sliced
Garlic Paste ½ teaspoon

Shan Nihari Curry Mix

One Packet (use less for mild hot)

Cooking Instructions:

1. In a large pot heat one cup of Ghee. Add garlic stir and add meat, bones and Shan Nihari Curry Mix.

2. Fry for few minutes and add 10 glasses of water. Cover and cook on very low heat until the meat is tender. (for beef 6-8 hours, mutton 4-6 hours).

3. Dissolve flour in 3 cups of water and add this gradually into the gravy. Stir to mix evenly with the gravy.

4. Remove the bones and cook for 15 minutes on high heat. Make the remaining ½ cup of ghee hot and add the sliced onion, fry until golden and stir into the Nihari. Cover and simmer for 30 minutes on a low heat.

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