Paya Recipe By Zainab Kitchen || بکرے کے پائے بنانے کا طریقہ || The Best Paya Recipe on Internet ||
Recipe Information
Mutton Paya
Cultural Context
Mutton Paya, a traditional dish from Pakistan, is often enjoyed during special occasions and is a staple in many households. Made from slow-cooked trotters, it is celebrated for its rich, flavorful broth and is commonly served with naan or rice. This dish reflects the culinary heritage of South Asia, where slow-cooking techniques enhance the flavors of simple ingredients. Today, Mutton Paya has gained popularity beyond Pakistan, with variations appearing in Indian and Middle Eastern cuisines.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
mutton trotters
🥗Healthier: chicken feet
💰Cheaper: beef trotters
Chicken feet are lower in fat, while beef trotters are often less expensive.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt offers a creamier texture with fewer calories.
fresh coriander
🥗Healthier: parsley
💰Cheaper: dried coriander
Parsley is a lower-calorie herb, while dried coriander is more economical.
red chili powder
🥗Healthier: paprika
💰Cheaper: cayenne pepper
Paprika adds color without heat, while cayenne is often cheaper.
Clean the mutton trotters thoroughly and soak them in water for 30 minutes.
Heat oil in a large pot over medium heat until shimmering.
Add sliced onions and sauté until golden brown, about 5-7 minutes.
Stir in minced ginger and garlic, cooking for 1-2 minutes until fragrant.
Add chopped tomatoes and green chilies, cooking until tomatoes soften, about 3-4 minutes.
Mix in the spices and salt, stirring for another minute to release their aroma.
Add the cleaned trotters to the pot and stir to coat them in the mixture.
Pour in enough water to cover the trotters and bring to a boil.
Reduce heat to low, cover, and simmer for 2-3 hours until the trotters are tender.
Once cooked, remove from heat and let cool slightly before straining the broth.
Return the broth to the pot, adding lemon juice and garam masala to taste.
Serve hot, garnished with chopped coriander and mint leaves.
Cooking Techniques
Equipment Needed
Spice Level:
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