Hyderabadi Paya ki Nihari ( Lamb trotters broth)

   

The Hyderabadi Version Paya Ki Nihari 

  Its a very Popular dish in Hyderabad which prepare during the breakfast.

Its also prepare during Ramadan / Eid-ul-Adha

Nahari is great during the winter time also can sever in Lunch or Dinner.

" Paya" is a Urdu word means "Trotters" and "Nahar" is a Urdu word mean "Morning"

 In Hyderabad they are famous restaurants and usually  take away that sell Nahari in the early morning finish selling by 8.am and also sell in Evening .

The dish is traditionally slow-cooked  prepare overnight on a low heat 6-7 hours in various vessels with favourable herbs and spices with lamb/goat trotter, head bones,bone marrow,lamb shanks and tongue and consistency of thick broth.

 Ingredients

2kg Paya (Trotters)

1 kg Tongue  (optional)

1kg Lamb shanks  (optional)

2 tbsp Ginger and Garlic paste

For Preparing Gravy

3/4 Onions (finely chopped)

1 tbsp Red chilli powder

1/4 tbsp Turmeric powder

Nihari Masala-(Potli Ka Masala Powder)

1 tbsp Garam Masala

5 tbsp flour paste/ Curd

3tbsp Lemon Juice (optional)

4-6 Green Chilli

Salt to taste

1 cup  Oil

Home Made Nihari /Potli Ka Masala Powder:

1tbsp of coriander seeds, cumin seeds, cloves,black pepper corn, green cardamoms 1-2 cinnamon stick,

1- 2 bay leaves, 1-2 Aniseed flower(dagad phool) and  2-3 dry rose petals (Gulab phool)

make a nod in a small muslin cloth.

For Garnish

Fry Onions

Lemon slice

Coriander leaves (finely chopped)

Mint leaves (finely chopped)

Method

  Wash Paya( Trotters) and drain well. 

In a pressure cooker at medium high heat, 
add Paya, ginger garlic paste and Gram masala.
 Let pressure cook for about 10 minutes until the Paya is tender.

Meanwhile, 

In a large saucepan at medium heat, 

add 2 cups oil, 

 Add onions and fry to golden brown, take out onions 

(keep few fried onions for garnishing).

Then add Paya,

 red chilli powder, Turmeric powder, green chilli,lemon juice, salt, 

and mix well and pour water into it.

 In a small bowl add 

Add  yoghurt or flour powder in a small amount of of water,

 mix it well without any lumps, and add into it.

Take Muslin Cloth and put the Nahari masala into the cloth and  make a not to it.

(Note : You can get the Ready-made Masala from the Indian grocery if not available you can prepare home made masala in the above ingredients )

Now add potli ka masala  into it and stir well. Allow to cook in low heat for 1-2 hours till  the thin layer of oil appears on the bottom surface and till the gravy is thicken. Then take a slotted spoon or tong to remove potli ka masala from the broth. Remove from the heat.

Garnish with Fry Onions, 

Coriander leaves (finely chopped), Mint leaves (finely chopped)

Serve hot with Parathas/Naan /Phulka

Enjoy It..!!

Note :

Lamb/Goat trotters are roasted or burnt  to remove the hair from the feet and hoof.

 Make sure trotter are well roasted and hairs are removed,

if you find any hair strands remain make sure to  used knife to scrap to clean.

The  roasted or burnt  adds flavour to the broth.

Apply wheat husk on trotters for half an hour before washing.

Wash the trotters with cold water while rubbing and drain.