Hyderabadi Nahari Paya Recipe | हैदराबादी नहारी पाया | হায়দ্রাবাদি নাহারি পায়া | Trotters Stew

Описание: Taste of Tradition: Hyderabadi Nahari Paya Recipe Revealed | हैदराबादी नहारी पाया रेसिपी | হায়দ্রাবাদি নাহারি পায়া রেসিপি
#Payasoup #goatlegsoup #goatsoup #NahariPaya #HyderabadiCuisine #CookingAdventure"
Welcome to our culinary adventure! 🍲 Join us as we delve into the heart of Hyderabadi cuisine with the legendary Nahari Paya. This iconic dish, simmered to perfection with aromatic spices and tender lamb trotters, promises an unforgettable gastronomic experience. Get ready to unlock the secrets of this traditional recipe that has been passed down through generations. Whether you're a seasoned chef or a home cook, our step-by-step guide will have you mastering the art of crafting the perfect Nahari Paya in no time. Let's embark on a flavorful journey together—subscribe, hit that like button, and let's get cooking! 🌶️✨
Recipe :-
Ingredients:
1. Lamb trotters (paya) - 6 pairs
2. Onions - 2, finely sliced
3. Ginger-garlic paste - 3 tablespoons
4. Mustered Oil - 4 tablespoons
5. Wheat flour - 2 tablespoons
6. Red chili powder - 2 teaspoon
7. Mint leaves chopped - 3 tablespoon
8. Coriander leaves chopped – 3 tablespoon
9. Cinnamon stick - 1 inch
10. Bay leaves – 1-2 pieces
11. Black Cardamom – 2
12. Green cardamom – 3-4
13. Cloves – 4-5
14. Water – 4 glass
15. Salt - to taste
16. ginger julienne for garnish
17. Lemon wedges - for serving
For Nahari Garam Masala
• Khas ka jad (Vetiver Roots) – 1 bunch
• Tej patta /Bay leaves – 3-4
• Pattar ka phool / Stone Flower – 2-3 pcs
• Sonth / Dried ginger – 1 inch
• Star phool / Star Anise – 3-4 pcs
• Bade Elaichi / Black cardamom – 3 pcs
• Choti Elaichi / Green cardamom – 5-6 pcs
• Kabab Chini / java pepper – 4-5 pcs
• Long / Cloves – 6-7 pcs
• Dried Rose petals – 1 teaspoon
• Javitri / Mace – 1 pc
• Jayphal / Nutmeg – ¼
• Kali mirchi/Black Papper – 10-12 balls
• Dhaniya – 2 tablespoon
• Shaha Zeera / Caraway seeds – 1 teaspoon
• Nahari Masala – 2 tablespoon
Methods:-
Cleaning:
• Wash the Paya (trotters) with some wheat flour, rub it thoroughly and rinse it 3-4 times.
OR
• Burn it to get rid off small hair follicles and wash it thoroughly 3-4 times
Cooking:
• Heat mustard oil in a big pot.
• Add whole spices
(Cinnamon stick 1 inch, 1-2 Bay leaf, 2- Black cardamom and 2-3 green cardamom pods)
• Add handful of chopped onion
• 1 teaspoon salt
• 1 tablespoon Ginger-Garlic & green chilli paste.
• Fry until it releases nice aroma.
• Add trotters and mix it well.
• Add 2 glass of water
• Cover the cooker and wait for minimum 12-15 whistles
Garam Masala
Add all the whole spices in a pot and pour water so that all ingredients could soak properly, and boil it until it releases all its aroma. Boil it at least for 10-15 min.
Roast the wheat Flour:
• In the same pan, add 1 cup or 2 table spoon of Wheat flour. Roast it on low flame until it gives out nice nutty aroma, but don’t burn it.
Prepare temper
• Add 15 ml of oil or vegetable ghee in a pan and let it heat.
• Add 1 chopped onion and fry until golden brown
• Add 1 teaspoon ginger garlic paste ad fry until raw smell disappears
• Add 2 teaspoon red chilli powder.
Combine and Cook:
• Add 1 big spoon full mustered oil and heat it up.
• Add handful chopped onion.
• Add some salt and fry it until it changes it turns light golden
• Add 1 tablespoon of ginger, garlic & chilli paste.
• Add the roasted wheat flour and mix it well for 2-3 min.
• Add chopped handful mint and coriander leaves.
• Transfer the cooked trotters in this mixture and let it cook for about 30 min.
• Add water if required to adjust the consistency of the stew
• Add salt if required.
• After 30 min. remove the cover and add the Tempering and add some more mint leaves and coriander leaves and cover it again and cook for 2 min. on low flame.

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