Paya || Restaurant Style (Copyright Protected) <br />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. <br /> <br />INGRIDIENTS: <br /> <br />PAYA:BEEF 2 (8LBS), GOAT/LAMB: 8LBS <br /> <br />ADRAK(GINGER PAST): 3 TBSP <br />LEHSAN(GARLIC PASTE): 2 TBSP <br />SABIT PIYAZ(WHOLE ONION): 1 BIG SIZE <br />DAHI PHINTA HUA(BATTERED YOGURT):2 CUPS <br />OIL: 1 CUP <br /> <br /> <br />GROUND SPICES <br /> <br />SALT: 3TBSP <br />LAAL MIRCH(RED CHILLI POWDER): 2TBSP <br />KASHMIRI MIRCH POWDER:2TSP <br />DHANYA POWDER(CORRIANDER): 2.5TBSP <br />HALDI POWDER:(TURMERIC): 1.25TBSP <br />JYFEL POWDER(NUT MEG): 1/4 TBSP <br />JAVETRI POWDER(MACE): 1/4 TBSP <br />SONTH (DRIED GINGER POWDER): 1TBSP <br />CITRIC ACID: 1/2 TBSP <br /> <br />WHOLE SPICES TO BE VERY FINE GRINDED. <br /> <br />LOANG(CLOVES): 1/2 TBSP <br />KAALI MIRCH (BLACK PEPPER): 1TBSP <br />ZEERA (WHITE CUMMIN SEED): 1.5TBSP <br />BADI ILAICHI (CARDAMOM): 5 <br />CHOTI ILAICHI(GREEN CARDAMOM): 6 <br />AJWAIN (CATOM): 1/2 TBSP <br />KALONGI (NIGELLA SEED): 1/2 TBSP <br /> <br />WHOLE SPICES WILL BE USED WHOLE NOT GRINDED <br /> <br />DAR CHINI (CINNIMON STICK): "2" 3 INCHES LONG <br />TEZ PATTA((BAY LEAVES): 4 <br />KALA ZEERA(BLACK CUMIN SEED): 1TBSP <br /> <br />GARNISHING <br /> <br />ADRAK THIN SLICED <br />GREEN CHILLI THIN SLICED <br />HARA DHANYA(CLINTRO) WELL CHOPPED <br />LEMON 1/4 SISE PIECES <br /> <br />PROCEDURE: <br /> <br />8 LBS OF BEEF OR GOAT PAYA. <br />BOIL THEM FOR 15 MINUTES. <br />THEN THROW THE BOILED WATER <br />AND RINS THE PIECES OF PAYAS. <br />IN A COOKING POT ADD ONE CUP <br />OF OIL, HEAT OIL FOR TWO MINUTES. <br />THEN ADD GINGER AND GARLIC PAST <br />AND 2 CUPS OF PLANE YOGURT. <br />THEN ADD ALL GROUND SPICES TO <br />THE POT AND COOK FOR 3 MINUTES. <br />THEN ADD THE 3 WHOLE SPICES AS <br />MENTIONED IN THE VIDEO, <br />1 WHOLE ONION, AND ALL PIECES <br />OF PAYAS TO THE POT. <br />MIX THOROUGHLY. <br />ADD 8 GLASS OF WATER AND HEAT <br />ON HIGH FLAME UNTIL BOILS. <br />WHEN IT REACHES TO BOIL, COVER <br />THE POT WITH A LID AND REDUCE THE <br />FLAME TO ONE THIRD.COOK FOR AT <br />LEAST 6.5 HOURS IF USING BEEF PAYAS. <br />IF USING GOAT PAYAS THEN COOK <br />ATLEAST 5 HOURS. CHECK THE WATER LEVEL <br />PERIODICALLY TO OVOID BURNING. <br />AFTER 6.5 HOURS REMOVE THE WHOLE ONION <br />AND THROW IT.CHECK THE PAYAS <br />ARE COMPLETELY TENDERED OR NOT. FOR BEST <br />RESULTS BONE LEAVES THE MEAT, <br />THEN IT IS COMPLETELY TENDERED. <br />INCREASE THE FLAME TO 2/3 ON THE DIAL <br />COOK FURTHER UNTIL YOU GET <br />THE DESIRED CONSISTENCY. <br />CHECK THE SALT LEVELS AS YOU DESIRES. <br />WHEN YOU FIND THE FLUID IS <br />ON THE REQIRED CONSISTENCY AND SALT IS <br />FINE FOR YOU THEN COVER THE LID AND <br />COOK AGAIN FOR 15 MORE MINUTES ON <br />VERY LOW FLAME UNTIL THE OIL <br />COMES ON THE TOP. <br />YOUR PAYA IS READY TO EAT. <br />GARNISH WITH CILANTRO (HARA DHANIA), <br />GREEN CHILLI, FINELY SLICED GINGER <br />AND WITH FRESH LEMON EXTRACT. <br />FOR BEST TASTE ALWAYS USE FRESH <br />TANDOORI NAAN WITH PAYA.
