Paya Restaurant Style Guaranteed |Phaja Siri Paye Lahore wale || Burns Rd. Karachi Wale

Paya || Restaurant Style (Copyright Protected)
Friends, lot of people like my first “NIHARI Ka Asli Formula and Procedure” and asked to provide the authentic recipe of Mughlai Paya also. So here is the same Mughlai recipe that still professionals are using in Delhi, Burns Rd. Karachi and Pajje Ke Paye, Lahore.

INGRIDIENTS:

PAYA:BEEF 2 (8LBS), GOAT/LAMB: 8LBS

ADRAK(GINGER PAST): 3 TBSP
LEHSAN(GARLIC PASTE): 2 TBSP
SABIT PIYAZ(WHOLE ONION): 1 BIG SIZE
DAHI PHINTA HUA(BATTERED YOGURT):2 CUPS
OIL: 1 CUP

GROUND SPICES

SALT: 3TBSP
LAAL MIRCH(RED CHILLI POWDER): 2TBSP
KASHMIRI MIRCH POWDER:2TSP
DHANYA POWDER(CORRIANDER): 2.5TBSP
HALDI POWDER:(TURMERIC): 1.25TBSP
JYFEL POWDER(NUT MEG): 1/4 TBSP
JAVETRI POWDER(MACE): 1/4 TBSP
SONTH (DRIED GINGER POWDER): 1TBSP
CITRIC ACID: 1/2 TBSP

WHOLE SPICES TO BE VERY FINE GRINDED.

LOANG(CLOVES): 1/2 TBSP
KAALI MIRCH (BLACK PEPPER): 1TBSP
ZEERA (WHITE CUMMIN SEED): 1.5TBSP
BADI ILAICHI (CARDAMOM): 5
CHOTI ILAICHI(GREEN CARDAMOM): 6
AJWAIN (CATOM): 1/2 TBSP
KALONGI (NIGELLA SEED): 1/2 TBSP

WHOLE SPICES WILL BE USED WHOLE NOT GRINDED

DAR CHINI (CINNIMON STICK): “2” 3 INCHES LONG
TEZ PATTA((BAY LEAVES): 4
KALA ZEERA(BLACK CUMIN SEED): 1TBSP

GARNISHING

ADRAK THIN SLICED
GREEN CHILLI THIN SLICED
HARA DHANYA(CLINTRO) WELL CHOPPED
LEMON 1/4 SISE PIECES

PROCEDURE:

8 LBS OF BEEF OR GOAT PAYA.
BOIL THEM FOR 15 MINUTES.
THEN THROW THE BOILED WATER
AND RINS THE PIECES OF PAYAS.
IN A COOKING POT ADD ONE CUP
OF OIL, HEAT OIL FOR TWO MINUTES.
THEN ADD GINGER AND GARLIC PAST
AND 2 CUPS OF PLANE YOGURT.
THEN ADD ALL GROUND SPICES TO
THE POT AND COOK FOR 3 MINUTES.
THEN ADD THE 3 WHOLE SPICES AS
MENTIONED IN THE VIDEO,
1 WHOLE ONION, AND ALL PIECES
OF PAYAS TO THE POT.
MIX THOROUGHLY.
ADD 8 GLASS OF WATER AND HEAT
ON HIGH FLAME UNTIL BOILS.
WHEN IT REACHES TO BOIL, COVER
THE POT WITH A LID AND REDUCE THE
FLAME TO ONE THIRD.COOK FOR AT
LEAST 6.5 HOURS IF USING BEEF PAYAS.
IF USING GOAT PAYAS THEN COOK
ATLEAST 5 HOURS. CHECK THE WATER LEVEL
PERIODICALLY TO OVOID BURNING.
AFTER 6.5 HOURS REMOVE THE WHOLE ONION
AND THROW IT.CHECK THE PAYAS
ARE COMPLETELY TENDERED OR NOT. FOR BEST
RESULTS BONE LEAVES THE MEAT,
THEN IT IS COMPLETELY TENDERED.
INCREASE THE FLAME TO 2/3 ON THE DIAL
COOK FURTHER UNTIL YOU GET
THE DESIRED CONSISTENCY.
CHECK THE SALT LEVELS AS YOU DESIRES.
WHEN YOU FIND THE FLUID IS
ON THE REQIRED CONSISTENCY AND SALT IS
FINE FOR YOU THEN COVER THE LID AND
COOK AGAIN FOR 15 MORE MINUTES ON
VERY LOW FLAME UNTIL THE OIL
COMES ON THE TOP.
YOUR PAYA IS READY TO EAT.
GARNISH WITH CILANTRO (HARA DHANIA),
GREEN CHILLI, FINELY SLICED GINGER
AND WITH FRESH LEMON EXTRACT.
FOR BEST TASTE ALWAYS USE FRESH
TANDOORI NAAN WITH PAYA.