NIHARI MASALA نھاری مصالہ निहारी मसाला || Restaurant Style

Dear friends presenting NIHARI MASALA نھاری مصالہ निहारी मसाला || Restaurant Style. Copyright Protected (Good for 1.5 kg Bong Meat) Please see last 6 lines
RECIPE CARD: Whole Spices to be fine grinned
PIPLI: 4
KABAB CHINI: 4
JYFAL: 1/4 BALL
JAVETRI: 4 Flacks
AJWAIN: 1/4 Tsp
BADIAN: 1
BLACK PEPPER: 1 Tsp
CLOVES: 7
WHITE CUMIN: 1/2 Tbsp
BLACK CUMIN: 1/8 Tsp
FENNEL SEEDS: 3 to 4 Tbsp
BLACK CARDAMOM: 2
GREEN CARDAMOM: 5
CINNAMON: 1 of 2"
WHOLE SPICES WILL BE USED WHOLE:
CORIANDER SEEDS: 3 Tbsp in the POTLI (Spice Bag)
BAY LEAVES: 3
GROUND SPICES:
SALT: 2 Tbsp Or To Taste
RED CHILI POWDER: 2 Tbsp
KASHMIRI CHILI POWDER: 2 Tbsp
DRIED GINGER POWDER: 2 Tbsp
GARLIC POWDER: 1.5 Tbsp
HALDI (TURMERIC) POWDER: 1/2 Tbsp
This Nihari Masal is good for
Bong meat: 1.5 kg
Nali Bones: 1.5 kg
Wheat Flour: 2/3 measuring Cup
Dried fat 200 gm and Oil: 2 Cups
At the end Nahari Curry should be 3 Liters