To make nihari masala, dry roast four tablespoon cumin seeds, four tablespoon fennel seeds, twelve to fifteen dry red chillis, two tablespoon cloves, five green cardamoms, three black cardamoms, twenty five to thirty black peppercorns, two bay leaves, one blade mace, two tablespoon dry ginger powder, half tablespoon nutmeg powder and four to five one-inch cinnamon sticks till fragrant. Remove from heat and set aside to cool. Grind to a fine powder. Sieve the mixture and store in the refrigerator in an airtight jar