Monday, 30 December 2013

Hyderabadi Paya Nihari

Nihari is a very popular breakfast recipe in Hyderabad,
which is enjoyed mostly during the winter.
Its name was originated from an Urdu word "Nahar" which means "Morning".
Hyderabadi Paya Nihari is a type of Broth made with goat meat & paya(trotter).
There are many other Broth recipes, but Hyderabadi Paya Nihari has its unique nawabi flavour.


Get more easy recipe here @ www.asmakitchen.com 
Preparation Time: 15 mins
Cooking Time : 2.5 hr
  • 8-10 paya
  • Cubed onion -2
  • Finely sliced onion- 2
  • 1.5 tbsp ginger garlic paste
  • 6 fresh garlic clove,
  • 1 bay leave
  • (ready madePotli Ka Masala or (home made) Nihari Masala powder 6tbsp
  • 1 tbsp chili powder,
  • 1/2 tsp turmeric,
  • 5 tbsp wheat or jawar flour paste
  • Fresh coriander leaves 1 bunch
  • Fresh mint leaves 1 bunch
  • Salt to taste
  • 1 tbsp ghee
  • 1 cup oil
  • water as required
  • salt to taste,

For Home Made Nihari Masala Powder:
Dry roast & grind the following

  • Saunf (fennel seeds)- 3 tbsp
  • Sont(dry ginger)-1 tbsp,
  • Citric acid-1tsp,
  • Nutmeg-1,
  • Maze 5-6 leave,
  • Kalimirchi (black pepper) -1 tbsp,
  • Sufaid elaichi (white cardomom) -12,
  • Badi elaichi (big cardamom) 5-6,
  • Dalchini (cinnamon) -4 pc,
  • kachri powder -2 tsp,
  • Badian phool(Star anise) -3,
  • Tej patta (Bay leave) -3,
  • kala zeera(Black cumin) -1 tsp,
  • white zeera (white cumin) -1 tbsp
  • Laung (cloves) -1 tbsp
  • Degi mirch(Chilly powder) -4 tbsp
  • Roasted Phulla Chana Dal (Dhaliya)-3tbsp
  • Dried Vetevier roots (Khas ki Jad)- 5gm
Wash paya's properly (So that no traces of hair is left)
Note: Check TIP

Saute ginger garlic paste in ghee, then add fresh garlic clove, 1 bay leave, nihari powder, chilli powder, turmeric, salt, paya and 3 cup water

Note: If using ready made Nihari/Potli ka masala (sabit),tie them in a small muslin cloth and put it in cooker with the paya. when the paya's are tender, remove potli ka masala from the broth.


Add chopped onions, and close the lid
Pressure cook on high flame till 3 whistle, then cook on low flame for 1hr 30 mins

Note: If using meat instead of paya, cook for 35 mins

When done, Remove the paya and keep aside (or else so they might break)

Note: first check the paya with a fork, remove it only if they are tender enough.
but if u want the paya's to b more tender, then don't remove them & proceed to the next step

Now add coriander/ mint leaves, and 6 cup water. bring to boil

Reduce the heat and add flour paste , whisk continuously till it comes to boil

 

Put the cooked paya's in the broth and let it simmer on low heat
Meanwhile heat oil in a Wok or kadhai


Deep fry onions till brown, And strain the onions to make it crispy


Pour the oil in gravy, garnish with crispy onions & coriander leaves

 Your Hyderabadi Paya Nihari is ready. Serve it hot with Naan, Tandoor or paratha

Tips:

  1. To remove hair traces from paya, Rub them with thick flour paste and leave it for 30 mins; then rinse with warm water
  2. To avoid lumps, Always Mix flour with enough water to make a thin paste
  3. Tastes Best when cooked on low flame for many hours.(Traditionally it was cooked overnight & served at breakfast)
  4. You 2-3tbsp cashew nut paste & lemon juice to enhance its taste

I hope this Hyderabadi Paya Nihari recipe counts in your Good food list. 

For more Hyderabadi Recipes book mark our website www.asmakitchen.com

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