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Nihari Masala


  • 1 bay leaf (tej pattar)
  • 1 black cardamom (bari elaichi)
  • 2 anise star (badiyan ka phool)
  • 3-4 green cardamom (hari elaichi)
  • 2 cinnamon stick (darcheeni)
  • 3-4 cloves (laung)
  • 1 tsp fennel seeds (saunf)
  • 6-9 black pepper corns (kali mirch)
  • ½ tsp nutmeg and mace (jaifal jawetri)
  • 1 tsp cumin seeds (zeera)
  • 1 tsp black cumin seeds (kala zeera)
  • 1 tsp dried ginger powder (sonth powder)
  • 1 tbsp red bell pepper (kashmiri laal mirch)
  • ½ tsp turmeric (haldi)
  • 1 tbsp coriander powder (dhania)
  • 1 tsp red chili powder (laal mirch)
  • salt to taste
Mutton Nihari

Mutton Nihari

Cuisine Indian, Pakistani


  • ½ cup oil or as required
  • 750 grams mutton (bakray ka gohst)
  • tbsp ginger and garlic crushed into paste
  • nihari masala
  • 4-5 glasses water
  • ¼ cup flour mixed in water

Before serving garnish with following ingredients

  • chili oil (tarri) saved while cooking the meat
  • fried onion (talli hui piyaz)
  • green chili (hari mirch)
  • ginger (adrak)
  • fresh coriander leaves (hara dhania)


Keyword Creamy Mutton Kunna, Mutton Nihari, Yes I can Cook Recipes

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