Paya Nihari – Food Fusion - Pakistani's No 1 Quick Recipe Platform
One of the most aromatic recipes of the season. Paya Nihari, combines the best of both worlds. Try it this Eid and enjoy with family & Friends
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Cooking tools:
- Spice grinder
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pot
- Stove
- Fine-mesh sieve
- Spoon
- Whisk
- Skillet
- Chef's knife
- Cutting board
- Serving platter
- Ladle
Ingredients
- Saunf (Fennel seeds) 1 tbs
- Zeera (Cumin seeds) ½ tsp
- Sabut dhania (Coriander seeds) 1 tbs
- Ajwain (Carom seeds) 1 tsp
- Tatri (Citric acid) ¼ tsp
- Jaifil (Nutmeg) ½ piece
- Hari elaichi (Green cardamom) 2
- Shahi zeera (Caraway seeds) ½ tsp
- Sabut kali mirch (Black peppercorns) 12-15
- Javitri (Mace) 1
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 2
- Badi elaichi (Black cardamom) 1
- Pipli (Long pepper) 2
- Tez patta (Bay leaves) 2
- Namak (Salt) ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 tbs or to taste
- Sonth powder (Ginger powder) ½ tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 1 tsp
- Water as required
- Haldi powder (Turmeric powder) 1 tsp
- Paye (Mutton trotters) 6
- Kisan Sunflower cooking oil ½ Cup
- Bong (Mutton shank) 500g
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Baisan (Gram flour) roasted 4 tbs
- Water ½ Cup
- Water 8 Cups or as required
- Kisan Sunflower Cooking oil 3-4 tbs
- Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tsp
- Hara dhania (Fresh coriander) chopped
- Adrak (Ginger) julienne
- Hari mirch (Green chillies) sliced
- Lemon wedges
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