Unique Bong Paya Recipe

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5 (8 votes)

Paya recipe is an amazing recipe that is highly popular among Pakistanis and Indians during winter season. The dish is prepared using cow trotters, yogurt, red chili powder, coriander powder, turmeric powder, Garam Masala powder, ginger paste, garlic paste, lemon juice, fresh coriander leaves, green chilies, onions, salt, and oil. Paya recipe is time taking recipe but is truly delicious to the core. You can follow the method as mentioned to get the perfect taste. Serve it with Naan, or chapatti.

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This Recipe is a traditional Pakistani recipe loved by Desi food lovers in Punjab and other parts of Pakistan. Paya recipe is originated from Central Asia and is introduced to South Asia by the Persians. It gained fame in Hyderabad and Lucknow and later in other parts of the country. Its cow trotters made with tasty spices gives it the heavenly taste and aroma.

The soup of Paya is prepared by sautéed onions and garlic, and all the relevant Paya Masala ingredients are added. The cooked dish is served with garnishing of fresh lime, coriander leaves, and diced ginger. This recipe is equally popular in Pakistan, India, and Bangladesh. This delicious meat recipe is popularly prepared for Eid ul Adha occasion or for dinner parties because of cow sacrifice.

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The ordinary cooking time is 1 and a half hour in pressure cooker but I have made in mud cooking pot for aroma and taste which will take 6 hours.

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Paya

The paya is prepared using cow trotters, yogurt, red chili powder, coriander powder, turmeric powder, Garam Masala powder, ginger paste, garlic paste, lemon juice, fresh coriander leaves, green chilies, onions, salt, and oil. Paya recipe is time taking recipe but is truly delicious to the core.
Course Main Course
Cuisine Central Asian
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 5 persons
Calories 220kcal
Author Fareeha Raheel

Ingredients

For making stock

  • 1 Beef Paya
  • ½ kg Bong
  • 1 Onion medium
  • 6 cloves Garlic
  • 2 pieces Dried Ginger
  • 2 tbsp Whole Dry Coriander
  • 1 pinch Turmeric Powder
  • 2 tsp Salt
  • 1 Cardamom
  • 1 piece Cinnamon 2 inch
  • 10 Black Pepper
  • 10 Cloves
  • 2 liter Water

For Paya Gravy

  • 1 cup Ghee
  • 2 Onion medium, sliced
  • 1 piece Ginger 2 inch
  • 200 gram Yogurt
  • Salt as required
  • 2 tbsp Red Chili Powder
  • 1 tsp Turmeric
  • 2 Bayleaf
  • 1 Star Anise
  • 1 Cardamom
  • 3 stick Cinnamon small
  • 8-10 Cloves
  • 8-10 Black Pepper
  • 4-5 Green Chilies chopped
  • ½ cup Fresh Coriander Leaves chopped
  • 2 tbsp Ginger Bars
  • 2 Lemon
  • 1 tbsp Spices Powder
  • 2 tbsp Ginger-garlic paste
Nutrition Facts
Paya
Amount Per Serving (1 plate)
Calories 220 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg0%
Sodium 150mg7%
Potassium 180mg5%
Fiber 3g13%
Sugar 19g21%
Protein 5g10%
Vitamin A 750IU15%
Vitamin C 0mg0%
Calcium 20mg2%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions

  • Wash the paya properly with the brush so that the hairs on it will be removed. Wash the bongs too.
  • Put them into the cooking pot. Add all the ingredients of stock. Add water and cover the lid for six hours at low flame.
  • Meanwhile come on making masalah. Take a skillet. Add ghee in it. When hot then add onion in it. Add ginger and garlic. When golden brown then add whole spices and salt, chili powder, turmeric powder. Stir a little and then add well beaten yogurt in it.
  • Uncover the lid and see if the paya is soft enough then take out all the pieces of meat and put aside. Take out the nali bones and take out bone marrow from it. Then put all the meat pieces in masalah and cook.
  • Strain the stock and then add in the masalah. Put on low flame for half an hour more. When required thick then dish out it.
  • Your tasty paya is ready. Garnish with lemon, coriander and ginger bars and chili. Serve with naan or chapatti.

Notes

  • When making stock you can also add paya masalah sold in the market.
  • When making masalah then you can replace ghee with oil if you are diet conscious.
  • Whatever ghee or oil you are using add it less then required.
  • When adding yogurt then lower the flame first and then add it.
  • For saving time and hard work you can make masalah using blender.

Paya step-by-step

Wash the paya properly with the brush so that the hairs on it will be removed. Wash the bongs too.

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Put them into the cooking pot.

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Add all the ingredients of stock. Add water and cover the lid for six hours at low flame.

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Meanwhile come on making masalah. Take a skillet. Add ghee in it. 

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When hot then add onion in it.

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Add ginger and garlic. 

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 When golden brown then add whole spices and salt, chili powder, turmeric powder. Stir a little and then add well beaten yogurt in it.

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Uncover the lid and see if the paya is soft enough then take out all the pieces of meat and put aside. Take out the nali bones and take out bone marrow from it. Then put all the meat pieces in masalah and cook.

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Cook a little.

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Strain the stock and then add in the masalah. Put on low flame for half an hour more. When required thick then dish out it.

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Your tasty paya is ready. Serve with naan or chapatti.

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