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.
