Beef Paya Nihari Recipe

Beef Paya Nihari || Nihari Recipe || How to make Beef Paya Nihari with step-by-step photos and video....

Beef Paya Nihari is a spiced flavored, delicious, and relishing dish, made with a combination of meat and trotters along with some basic spices. You can have both tastes together in a wonderful and wholesome recipe that goes well with roti and naan.

Nihari is a very popular and old recipe in Pakistani restaurants and households.s

Nihari is cooked in many variations such as nalli nihari and magaz nihari, which have already been shared in my earlier post; likewise, Paya curry is also a fully nutritious, tasty meal that is also beneficial for bones or any bacterial infections.

                     

Most people in Pakistan used to just eat paya or nihari. Neither is available in restaurants nor cooked at home, but for a few years the tendency has increased to cook together paya and nihari curry, a bit of a lengthy process but with 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.

               

My Latest Video: Paya Nihari:

 

Here we have also told you how to cook paya from the basics of cleaning it, 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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To make this recipe,e firstly wash the paye with flour. To this, rub paye with flour and water.

      

Rinse paye under running water; this method removes the odor and goes away, besides removing hairs.

                     

  

Take all ingredients and prepare all veggies.

                  

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

                               

In a medium bowl, combine yogurt along with all powdered spices; stir to mix well. Set aside.

                 

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

                        

Add turmeric powder, stir to mix well, and bring it to a boil. Now cover the lid and let it cook until well-boiled 

                             

Take another medium-sized pot, heat the oil, and sauté the onion until translucent. Then put the beef pieces.

Fry them with sautéed onion until changes colour_Now add ginger-garlic paste.

  

Keep frying for 1-2 minutes, then add spiced yogurt to the meat. Roastt the meat with masala until oil comes on top. Then pour water.

      

Further, stir to mix. Bring it to a boil and cover the lid. Cook it until the meat is tender.

                  

Once the paya is boiled, take out the muslin bag by squeezing it and discarding it, as well as take out all the paya from the soup.

                

When the meat is tender, take it out from the masala and place it on a plate.

             

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

                        

Now all masala with paye put into paya soup and cook the beef.

                

Stir to mix well, then bring it to a boil.

                                

Dissolve the cornstarch with a 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.

                

Turn off the flame and remove it from the stove. Paya nihari is ready. 

                 

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

                

Serve hot with naan, chapattis, and garnishing ingredients.

                                           

Beef Paya Nihari
Author: Sana Rasheed
Preparation Time:30 mins
Cooking time: an hour
Total time: an hour 30 mins
Servings:7
Recipe Category: Non-veg
Cuisine: Pakistani
Calories per serving: 330 kcal

Paya nihari is a spiced, flavorful, delicious, and relish dish, made with a combination of meat and paya along with some basic spices. 

Paya Ingredients:

1. 1 pc, 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 pc, long pepper pipel 

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, rubthe  paye with flour and water
3. Rinse the trotters under running water
4. With this method, the paye odor goes away, besides removing hairs
5. Take all the ingredients and prepare them all
6. Take a muslin cloth and place all whole spices,s bay leaves, cloves, green and black cardamom, long pepper, cinnamon stick, fennel seeds, and sonth in the 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,r turmeric powder, coriander powder, and salt.
8. Stir to mix well and set aside.
9. In a pot/pressure cooker, pour water along with washed trotters, ginger-garlic paste, turmeric powder, and a muslin bag.
10. Stir to mix well and bring it to a boil
11. Now cover the lid and let it cook until well-boiled
12. Take another medium-sized pot, heat the oil,l and sauté the onion until translucent
13. Here I used a big size of meat in nihari,ri as you would have seen in the nihari dish
14. Then put beef pieces and fry them with sautéed onion until they change color
15. Now add ginger garlic paste
16. Keep frying for 1-2 minutes,s 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 a boil and cover the lid
20. Cook meat until meat is tender
21. Once paya is boiled, take out the muslin bag by squeezing it and discard it
22. Also take out all trotters from the soup
23. When the meat is tender, take it out from the masala
24. And place on a plate
25. Put boiled paya in the masala and roast the paye for 3-4 minutes
26. Now all masala with paye put into paya soup and cook the beef
27. Stir to mix well, then bring it to a boil
28. Dissolve the cornstarch with a 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 naan, chapattis, and garnishing ingredients

*Not to be duplicated, rewritten, or published without permission. Thank you!

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