Ingredients for Nihari Masala

½ tsp Black Cumin Seeds (shajeera)

2 Stick Cinnamons

¼ tsp Cloves (8 to10)

1 Mace

¼ tsp Black Pepper corns

Small Piece Nutmeg

1 Star Anise

3 Black Cardamoms

6 Green Cardamoms

1 tbsp Fennel Seeds

1 tbsp Dried Rose Petals

1 tsp Carom Seeds

2 tsp Cumin

3 Piece Long Peppers

2 to 3 Bay Leaves

5 Dried Red Chillies

¼ tsp Citric Acid Food Grade

2 tsp Kashmiri Chilli Powder

1 tsp Dry Ginger Powder

Steps for Nihari Masala

Preheat a pan on low flame put cinnamon, cloves, mace, pepper corns, nutmeg star anise, black and green cardamom, fennel seeds, rose petals, carom seeds, black and white cumin, long pepper, bay leaves, dried chillies and dry roast them for 5 to 6 minutes by stirring.

Take a pat dry mixer jar put these spices in it and grinds them into a fine powder.

Then remove them in a bowl and add citric acid, dry ginger powder, Kashmiri red chilli powder and mix it well.

Fill it in an air tight container and can be stored up to 3 months.

This quantity of nihari masala is enough for 2 kg mutton nihari.