हैदराबादी मलाई पाया बनाने की विधि | Hyderabadi Malai Paya Recipe | Mutton Paya Recipe | Malai Paya

Описание: #malaipaya #hyderabadimalaipaya #hyderabadirecipes #payarecipe #muttonpayacurry #muttonpayacurry
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Hyderabadi Malai Paya is a traditional and flavorful dish from Hyderabad, India. It is a part of the rich culinary heritage of the city and is known for its distinctive blend of Mughlai and South Indian culinary influences.

The dish is primarily made from goat trotters (paya) cooked in a creamy, aromatic gravy. The history of Hyderabadi cuisine is closely tied to the Nizams of Hyderabad, who were influential rulers of the region. The Nizams were known for their extravagant and diverse culinary preferences, which led to the development of a unique and exquisite cuisine that is now known as Hyderabadi cuisine.

The use of spices, nuts, dairy products, and slow cooking methods is a hallmark of Hyderabadi cuisine. The influence of Mughlai cuisine is evident in the use of rich and creamy ingredients such as cashew nuts, cream, and milk. South Indian culinary influences are reflected in the use of spices, coconut, and various cooking techniques.

Hyderabadi Malai Paya is a perfect example of this fusion of culinary influences. The creamy and rich gravy is created by combining cream, and cashew nut paste, while the use of aromatic spices and slow-cooking techniques adds depth and flavor to the dish.

The history of this dish likely dates back several centuries when the Nizams of Hyderabad were instrumental in shaping the local cuisine. Over time, these traditional recipes have been passed down through generations and continue to be enjoyed in Hyderabadi households and restaurants today.

While the exact origins of Hyderabadi Malai Paya may be challenging to pinpoint, its unique flavours and preparation methods make it a delightful and cherished dish in the vibrant world of Hyderabadi cuisine.
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Ingredients for making Hyderabadi Malai Paya Recipe
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DESI GHEE - 2 TBSP
BLACK PEPPER - 1/2 TSP
CUMIN - 1 TSP
GREEN CARDAMOM - 5
BLACK CARDAMOM - 3
MACE - A FEW
BAY LEAF - 5
ONIONS - 3 LARGE
MUTTON PAYA - 4+4
GINGER GARLIC GREEN CHILLI PASTE - 2 TSP
SALT - 1 TBSP
WATER - AS REQUIRED
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ALMONDS - 2 TBSP
CASHEWNUTS - 2 TBSP
PISTACHIO - 2 TBSP
COCONUT - 2 TBSP
WATER - 2 CUPS
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OIL - 1/2 CUP
GREEN CARDAMOM - 3
ONIONS - 3 LARGE
GINGER GARLIC GREEN CHILLI PASTE - 2 TSP
DRY FRUIT MIX - 1.5 CUPS
PAYA YAKHNI - 2 CUPS
CORIANDER POWDER - 2 TSP
BLACK PEPPER POWDER - 1 TSP
KASURI METHI - 1 TSP
GARAM MASALA - 1 TSP
ROASTED CUMIN POWDER - 1/2 TSP
BLACK PEPPER POWDER - 1/2 TSP
FRESH CREAM - 1/2 CUP
CORIANDER LEAVES OR DRY FRUITS - FOR GARNISH
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