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 5minutes
Cook Time 6hours
Total Time 6hours5minutes
Author Fareeha Raheel
For making stock
2tbspWhole Dry Coriander
For Paya Gravy
Salt as required
2tbspRed Chili Powder
½cupFresh Coriander Leaveschopped
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.
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.