Yummy Traditional : Non Veg

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 is a spiced flavored, delicious, and relishes dish, made with a combination of meat and trotters along with some basic spices you can have both taste together 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_nihari is cooked in many variations such as nalli nihari, and magaz nihari, which have been already shared in my earlier post, likewise, Paya curry is also a fully nutritionist 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 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.

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

If you have tried this Beef Paya Nihari recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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

Rinse paye under running water this method paye odor 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 boil_Now cover the lid and let them cook until well-boiled

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

fry them with sauteed onion until changes colour_Now add 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

Further, stir to mix_Bring it to a boil and cover the lid_Cook it until the meat is tender

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

When the meat is tender take it out from 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 cooked beef

Stir to mix well then bring it to boil

Dissolve the cornstarch with a 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

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

Sofyani Biryani Recipe

Sofyani Biryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos

Mutton white biryani is a delicious,mild-spiced, mouth-watering layered white rice dish. made with marinated flavored mutton with mint and coriander leaves.

This recipe originated from the kitchens of the Nizams. It was cooked on special occasions and is known for its aroma and white color.

If you go by the original Sofiyani Biryani Recipe, it’s a completely white biryani delicately cooked with almond paste, milk, cream, and yogurt without the usage of any powdered spices especially red chili powder or turmeric powder Rather than green chilies and black pepper powder are used to spike up the heat and whole spices are used for the aromatics. And no saffron.

Toward the end, I drizzled some biryani essence to enhance the aroma but this is totally optional.

This white biryani can be prepared with any type of meat like chicken, beef, or lamb. the rest of the recipe methods will remain the same. if you are using chicken meat then no need for a long time of marination just 15 minutes is enough

For the best result follow my detailed step-by-step photo instructions and tips above the recipe card

Recipe notes:

Rice: Choose aged premium quality rice as it cooks up to fluffy long grains, Soaking the rice and cook it in surplus water to get rid of starch and keep the grains non-sticky

Marination: long time marination makes the meat soft, tender, and juicy. also, the meat absorbs the flavor just 2 hours of marination is sufficient no need to add papaya to the beef just giving it a proper marination time is good enough for making tender meat

Layering biryani: In this recipe, I just made two layers one of which is mutton and the other is rice on top. but you can make 2 or 3 layers of rice as desired. The most important instruction is to use a large capacity pot as your rice won’t be mushy or sticky to each other

Biryani essence/kewra don’t skip biryani essence or kewra as this ingredient brings in that unique aroma. a few drops of kewra or biryani essence can make super aromatic biryani

For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani

If you have tried this Sofyani Biryani then don’t forget to rate the recipe. You can also follow me on social media

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin this recipe first chop green chilies, ginger, and garlic coarsely

Then in a blender put chopped green chilies and ginger-garlic with a little water. and blend it into a smooth paste keep it aside

Take milk and peeled almond

Then blend almond with milk to a fine paste

Prepare all ingredients that are going to be marinated

Rinse the mutton under the running water and put it into a mixing bowl, Next, add green chili paste, almond paste, yogurt

Add cream, salt, black pepper powder, coriander, and mint leaves

Add lemon juice, and mix everything well

Towards the end add the gram masala powder and mix well

And refrigerate for 2 hours

Wash basmati rice well until the water runs clear, and soak it for at least 3o minutes to 40 minutes

After 2 hours heat the ghee in the pressure cooker/pan add onion, and sauté them for 3-4 minutes or until translucent, add whole spices

And fry them with onion for a minute, Before putting the marinated mutton into the pot stir well again

Fry them with onion and spices for 5-6 minutes on medium flame, Pour water into the mutton and let it come to the boil

Close the cooker's lid and cook for around 15 minutes on medium heat after whistling. I used a pressure cooker while you can use a pot

After 15 minutes let the pressure release naturally, then open the lid and check if the water quantity is more continue to cook on the high flame until the moisture is almost evaporated and a thick gravy is left

Preheat the heavy iron Tawa

Bring water to a boil in a large pot by adding green chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt white vinegar, and oil

Add the drained rice into the water, Cook until 90% done on a medium flame. The rice will be al-dente at this stage and you will feel the bite if eaten but almost done

When done drain it into a colander

Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice

Next layer rice on top of the mutton masala. Pour a little warm milk, ghee

lay-the-second-layer-of-rice-on-top-of-mutton

Sprinkle the brown onion and coriander

Add a few drops of biryani essence

Cover the pot with the lid and keep the heavy object over the lid so that steam can be sealed within the pot

Simmer the rice first 5-8 minutes on a high flame. And then on low heat for 10 minutes

You can insert a skewer or a long spoon into the base and check if it is still very moist, You must get the grease, not moisture. As seen it is still very wet. seal it and put it back on the stove for a few more minutes, Seal back and allow it to rest for another 10 minutes

Sofyani biryani is done. allow a bit to cool down. otherwise, biryani rice may be broken up. fluff the rice up

And transfer to the serving tray/plate

Serve sofyani biryani with raita

Beef Paya Nihari Recipe

Sofyani Biryani Recipe

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