Harry Paye

• BEEF /LAMB/GOAT PAAYE...........1 1/2 KG (CUT N WASHED)
• ONION SLICED................................2 MEDIUM
• GRAM LENTILS(CHANNA DAAL)...1 TB SP (SOAKED FOR 15 MIN)
• GINGER/GARLIC PASTE................. 1 TB SP + 1 TSP
• BLACK PEPPER..............................1 TSP
• CLOVES..........................................1TSP
• WHITE CUMIN SEEDS......................1 TSP
• BLACK CUMIN SEEDS.....................1/4 TSP
• CINNAMON STICKS..........................2
• GEEN CARDAMOMS.........................2
• GREEN CHILLIES PASTE...................1 TB SP
• CORAINDER POWDER.......................1 TSP
• ALL SPICES MIX POWDER( GARAM MASALA).................1 TSP
• SALT..................................................1 1/2 TSP OR AS U NEED
• TURMERIC POWDER...........................1/4 TSP
• MINT LEAVES......................................1/2 CUP
• COAL...................................................1
• OIL ...................................................... 1/2 CUP

METHOD:

1. In pressure cooker or in a pot pour 1 tb sp of oil and add paaye and jo(barley). Stir for a while then add g/g paste (1 tb sp) , salt (1/2 tsp) and turmeric powder and 1 sliced onion (raw i.e not fried) then mix it and add 2-3 cups water if boil in pressure cooker for 40 min for beef.
2. And 25 min for lamb or goat. If boil in pot then add 8-10 cups of water and boil it till then paaye is soft.(about 2-3 hrs).
3. Now in a pot pour rest of oil and fried the rest of sliced onion till golden brown and add cumin seeds (both), black pepper, cloves, cardamom, 1 tsp g/g paste, mix it for a while.
4. Pour 1 tb sp of water and add corainder powder, green chilli paste and all spices mix powder and add mint leaves. Afte 2-3 min add boiled paaya with water ,place an onion peel in the paaya pot and put a red hot coal on it .
5. pour 2 drops of oil onto the coal for bar-b- q smell and cover it tightly.on medium flame cook the paaya for 15 minutes. Garnish with graded ginger and corainder leaves.
6. Now serve hot n tasty paaya with bread naan and spoons for souping.