Bade ka Paya 👍🤤| winter Must have | Nutritious & Delicious 😋 #foodrecipes #badekapaya #beefpaya

Today, I will share a famous Beef Paya recipe that is so tender and juicy. The falling of meat from bones, cartilage, and soupy gravy makes this Paya recipe one of the most palatable culinary for breakfast and lunch. Paya’s recipe requires fewer spices and ingredients, but this recipe demands your time. You need to be patient as Paya requires hours to boil and become tender, but in the end, you will get one of the most overpowering and nutritious delights that makes your breakfast so delicious. Beef Paya is a traditional cuisine that comes from the old Arabs, and now it’s a famous breakfast delight of every Pakistani. In the recipe, the beef shanks, trotters, and cartilaginous bone are blended with a few spices and cooked for a long time to get the juicy flavor. Unlike the other beef recipes, the curry of paya is sticky because of the gelatinous substance and the high amount of calcium from beef cartilaginous bones, and it’s tastier than any other beef curry. The beef paya pairs perfectly with naan, roti, or chapati. But I also like to serve this powerful recipe with white rice. Ingredients: For boiling in the Pressure cooker : Beef trotters (paya) 1 mediuM sized Onion 1 tsp Ginger Paste 1 tsp Garlic Paste Salt as per taste 1 tsp turmeric powder Whole spices ( Bay leaves, cinnamon sticks, black pepper seeds, black cardamom, green cardamom, cloves, mace, star anise ) 1.5 ltrs of water For gravy : 2 medium to small onion 4 green chillies 1 tsp Ginger Paste 1 tsp Garlic Paste 1 tsp Cumin powder 2 tsp coriander powder 1 tsp Red chili powder 1/2 tsp black pepper powder 1/2 tsp turmeric powder 1 tsp garam masala powder 1 tsp Salt 1 cup water to mix all the dry spices powder 2 tbsp of water 1 tbsp of all purpose flour Trotter broth Bunch of coriander leaves for garnishing Recipe 👇 1. Take a pressure cooker and boil the trotters (paya) in 1.5 liters of water, 1 tsp salt, and 1 tsp turmeric powder, 1 tsp of each ginger and garlic paste . Simmer for approximately 60 minutes to achieve juicy and tender cartilage meat. Add the above mentioned whole spices for boiling. 2. The next step is to heat oil in a pan, add slightly grinded or chopped onions. Saute for a while . Then add garlic ginger paste, and stir for one minute to enhance the aroma. 3. Mix all the whole spices in water to make a thin paste. Gently pour in the pan and keep stirring to avoid burn. Keep the flame low and stir for 30 seconds. 4. Keep the flame on medium to low and keep stirring. 5. Stir well to infuse flavors in the gravy. Bloom spices for a minute on low flame. 6. Add the boiled trotters to the pan and stir vigorously. Pour in the remaining trotter broth and simmer for 10 minutes on low flame. 7. Paya Curry is ready! Garnish with coriander leaves or cilantro and green chilies, and serve with hot naans or chapati. Enjoy!