| Recommended By Chef |
| 0:10 To Prep |
| 1:00 To Cook |
| 4 Servings |
| Tips About Recipe |
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2 Comments
• Beef paya 1 pair
• Water 12 cup
• Ginger garlic paste 2 tbsp
• Turmeric 1 tsp
• Coriander powder 2 tbsp
• Salt to taste
• Red chili 1 tbsp
• Kashmiri red chilies 1 tbsp
• Sliced onion 1 (large)
• Zafarani allspice 1 tbsp
• Aniseed (powder) 1 tsp
• Curd 1/2 cup or 4 tbsp (optional)
METHOD:
1. Soak paya in warm water for half an hour and clean them with the brush to remove the hair.
2. Take a big pan and add water and put paya into it and boil. (Make sure that paya are fully dipped in water)
3. Add ginger garlic paste, turmeric, salt, red chili, kashmiri chilies, coriander powder and a sliced onion to the water. Boil it.
4. Add curd. Cover and boil. (Don't use too much curd as it will spoil the taste and texture)
5. When it comes to boil, cover and cook on very low flame.
6. In the end add zafarani allspice and aniseed.
7. Leave on low flame for a while.
8. Takeout it in a serving bowl.
9. Serve hot with naan.
Posted By:
hamna, karachi
I like paya curry and other beef & mutton recipes because they are so tasty that if you eat it once, you would not forget its taste. You would keep asking for more.
nihari and paya are almost similar , just the difference is the part of meat we use in them. In nihari , boneless meat is used whereas in paya , it is the bone or trotters part that we bring into use . Otherwise they are same, the gravy of both dishes are same thick and rich.