Beef Paya Nihari Recipe - Yummy Traditional

Beef Paya Nihari Recipe

beef-paya-nihari-recipe-with-step-by-step-photos


Beef Paya Nihari || Nihari Recipe || How to make beef paya nihari with step by step photos 

Beef Paya Nihari has a spiced flavored, delicious, and relishes dish, made with a combination of meat and paya along with some basic spices in which you can have both tastes together-a wonderful and wholesome recipe that goes well with roti and naan
Nihari is a very a popular and old recipe of Pakistani restaurants and households_nihari is cooked with many variations such as nalli nihari,magaz nihari, which have been already shared in my earlier post, likewise, Paya curry is also full of nutritionist tasty meal that is also beneficial for bones or any bacterial infections
                     
beef-paya-nihari-recipe

Most people in Pakistan used to just eating paya or nihari_Neither it used to available in restaurants nor cook at homes, but for few years the tendency is increasing to make cook together paya and nihari curry, a bit a lengthy process but fabulous taste  
Paya nihari is a kind of broth cooked long over a low flame to attain its full flavors. Added with traditional spices and condiments, its aroma and flavors leave a lingering taste in your mouth for a long time.
               
paya-nihari

Here we have also told you how to cook paya from the basics of cleaning them So that there is no unpleasant odor in your curry.
I used beef Paya along with meat in making curry you can cook with mutton paya the rest of the ingredients will remain the same
Do try this wonderful recipe and you will love to make it again and again
By the way, you can also check out the mutton Siri Paya recipe on my blog
So let’s begin 

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paya-nihari-curry


To make this recipe firstly wash the paye with flour_To this rub paye with flour and water

      
rub-the-paya-with-wheat-flour


Rinse paye under the running water to this method paye odor goes away beside removing hairs

                     
rinse-the-paya-under-the-running-water
  
Take all ingredients and prepare all veggies

                  
cut-the-onion-into-slices
prepare-all-veggies


Take a muslin cloth and place all whole spices in center of the cloth and tie it with another muslin strip or thread set aside

                               
place-whole-spices-in-center-of-cloth


In a medium bowl combine yogurt along with all powder spices_stir to mix well set aside
                 
prepare-yogurt-spices


In a pot/pressure cooker pour water along with washed paye, ginger garlic paste and potli (bag)

                        
pour-water-with-paya-and-muslin-bag


Add turmeric powder-stir to mix well and bring it to boil_Now cover the lid and let them cook until well-boiled 

                             
bring-the-paya-to-boil


Take another medium-sized pot heat the oil and sauté the onion until translucent_Then put beef pieces

saute-the-onion-then-put-beef-pieces


fry them with sauteed onion until changes colour_Now add ginger garlic paste
  
fry-the-meat-with-ginger-garlic-paste


Keep frying for 1-2 minutes then add spiced yogurt to the meat_Roast the meat with masala until oil comes on top_Then pour water
      
fry-the-meat-with-masala


Further, stir to mix_Bring it to boil and cover the lid_Cook it until meat is tender
                  
cook-meat-till-tender


Once paya is boiled, take out muslin bag by squeezing it and discard it_As well as taking out all paya from soup

                
take-out-muslin-bag-by-squeezing


When the meat is tender take it out from masala_And place it on a plate
             
take-the-out-from-masala


Put boiled paya to the masala and roast the paye for 3-4 minutes

                        
roast-the-paya-with-masala


Now all masala with paye put into paya soup and cooked beef


                
put-the-beef-and-masala-to-the-soup

Stir to mix well then bring it to boil
                                
bring-the-paya-to-boil


Dissolve the cornstarch with little water

                    
dissolve-the-cornstrach-with-little-water


Keep on stirring by pouring dissolved cornstarch into the paya soup_Towards the end sprinkle garam masala and further stir to mix-Allow to simmer over low heat for 10-15 minutes
                
pour-cornstarch-to-the-paya


Turn off the flame and remove from the stove_Paya nihari is ready 
                 
paya-nihari-is-ready


Transfer to the serving bowl/plate, Garnish with coriander leaves, lemon wedges, and green chilies

                
transfer-to-the-serving-dish


Serve hot with naanchapattis and garnishing ingredients

                                           
serve-with-naan-and-chapatis






Paya nihari has a spiced flavored, delicious, and relish dish, made with a combination of meat and paya along with some basics spices in which you can have taste both of taste together...

Paya Ingredients:
  1. 1 pcs, beef paya
  2. 1 tbsp, ginger garlic paste
  3. ½ tsp, turmeric powder
  4. 1 liter, water
Whole spices for muslin bag:
  1. 1 ½ tsp, fennel seeds
  2. 2-3 pcs, dry ginger sonth
  3. 1 tsp, black peppercorn
  4. 3 pods, green cardamom
  5. 6, cloves
  6. 2, bay leaves
  7. 3-4,black cardamom
  8. 2 sticks, cinnamon stick
  9. 1 pcs, long pepper piple 
For beef:
  1. 270g, beef
  2. 50ml, cooking oil
  3. 2 medium-sized,onion slices
  4. 1 tbsp, ginger garlic paste
For spiced yogurt:
  1. 200g, yogurt
  2. 1 ½ tsp, Kashmiri red chili powder
  3. 1 tsp, crushed red chili powder
  4. ½ tsp, turmeric powder
  5. 1 tbsp, coriander powder
  6. Salt to taste
Other ingredients:
  1. 4 tbsp,cornstarch
  2. 1 tsp, basic garam masala
For garnishing:
  1. Coriander leaves as needed
  2. Green chilies as needed
  3. 1-2 tbsp, grated ginger
  4. 2-3 lemon wedges
How to make the paya nihari?
  1. To make this recipe firstly wash the paye with flour
  2. To this rub paye with flour and water
  3. Rinse paye under the running water
  4. To this method, paye odor goes away besides removing hairs
  5. Take all ingredients and prepare them all
  6. Take a muslin cloth and place all whole spices bay leaves, cloves, green and black cardamom, long pepper, cinnamon stick, fennel seeds and sonth in center of the cloth and tie it with another muslin strip or thread set aside
  7. In a medium bowl combine yogurt, Kashmiri red chili powder, crushed red chili powder turmeric powder, coriander powder, and salt
  8. Stir to mix well set aside
  9. In a pot/pressure cooker pour water along with washed paye, ginger garlic paste, turmeric powder, and muslin bag
  10. Stir to mix well and bring it to boil
  11. Now cover the lid and let them cook until well-boiled
  12. Take another medium-sized pot heat the oil and sauté the onion until translucent
  13. Here I used a big size of meat in nihari as you would have seen in nihari dish
  14. Then put beef pieces and fry them with sauteed onion until changes color
  15. Now add ginger garlic paste
  16. Keep frying for 1-2 minutes then add spiced yogurt to the meat
  17. Roast the meat with masala until oil comes on top
  18. Then pour water, further stir to mix
  19. Bring it to boil and cover the lid
  20. Cook meat until meat is tender
  21. Once paya is boiled, take out muslin bag by squeezing it and discard it
  22. As well as take out all paya from soup
  23. When the meat is tender take it out from the masala
  24. And place on a plate
  25. Put boiled paya to the masala and roast the paye for 3-4 minutes
  26. Now all masala with paye put into paya soup and cooked beef
  27. Stir to mix well then bring it to boil
  28. Dissolve the cornstarch with little water
  29. Keep on stirring by pouring dissolved cornstarch into the paya soup
  30.  Towards the end sprinkle garam masala and further stir to mix
  31. Allow simmering over low heat for 10-15 minutes
  32. Turn off the flame and remove it from the stove
  33. Paya nihari is ready 
  34. Transfer to the serving bowl/plate
  35. Garnish with coriander leaves, lemon wedges, and green chilies
  36. Serve hot with naanchapattis and garnishing ingredients
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