Nihari Masala My Way

Ok here is my version of nihari masala   it is for use in a very spicy meat dish that originates from Karachi, Pakistan.

The last several posts I did was soley from my phone.  However I do not feel like blogging from my phone tonight because I have the  main dish I want to cover for the use of this masala after this post.

At first I was going to do both as just one post but then I changed my mind when I used my phone to take a picture of the finished masala.  There will be a link  in the next post to direct you over here so don’t worry.

Ok back to my single use masala again.  It is because I am a stickler for freshness. In a mortar and pestle I added 1 each  of kabab chini, either kashmiri chili or small round whole red chili, mace strand, clove, bay leaf, black cardomom, green cardomom,  small broken piece of star anise, small broken piece of cinnamon stick If not using 1 pinch of cinnamon powder, It is either or,

I pinch each of black peppercorns, black cumin, fennel seed, caraway seeds, coriander seeds then I ground them in to a coarse powder.  I added 1 pinch of red chili powder and then set this aside and this is my nihari masala.  See you in the next recipe and get your pressure cookers ready.