Hyderabadi Paya Nihari
As'salamualaikum Wa'rahmatullaahi Wa'barakatuhu!! :)
Pure naashta(breakfast) delight for every hyderabadi.
Traditional Nihari recipes call for 6–8 hours of cooking time, in addition to the preparation of the ingredients. This dish is eaten in the early hours of the morning. Because the stew is so rich, one is supposed to have an extended nap till the afternoon prayers which occur after midday. This is my mom's recipe which is quiet different from the authentic one but I can guarantee about the taste.
Paaya(lamb trotters) 8
Ginger garlic paste 2tbsp
Cinnamon stick 1"
Onion 1 medium chopped
Onion 1 big sliced, fried golden brown and crushed
Turmeric pdr 1tsp
Chilli pdr 1tbsp
Coconut pdr 3tbsp
Potli masala pdr(optional)
Garam masala pdr 1tsp
4-5 green chillies slit
Mint leaves 2tbsp
Salt to taste
Wash payaa and tongue thoroughly.
Drain well. Pressure cooker paya, tongue, a tbsp of Adrak lessun paste, one medium sliced onion, whole garam masala, 1/2 tsp of haldi /turmeric pdr and salt... cook at medium heat until the paya is tender.
In another wide pan, heat 3-4tbsp oil, add rest of the adrak lessun paste, Sauté and add red chilli pdr, haldi pdr, coconut pdr, bhunofry for a while and add the paya, mix well and Pour in 3-4cups water.
Give it a boil and then add potli masala, coriander, mint leaves and green chillies.
Cook it for another 15- 20 mins at low flame.
Adjust salt to taste!!
Garnish with chopped mint leaves and fried onions!
Serve hot with Naan, kulcha or paratha!!
Homemade potli masala:
1tbsp coriander seeds
1tbsp cumin seeds
Black pepper corn 4-5
Green cardamom 3-4
Cinnamon stick 1-2
Bay leaves 1-2
Aniseed flower 1-2
Dry rose petals 2-3
U can grind it into a fine powder or tie the ingredients in a muslin cloth and leave it in paya soup while it is boiling but remove before serving.