Paya-Nihari with Brune Pav | How to make Paya-Nihari with Brune Pav

By sana Tungekar  |  28th Apr 2016  |  
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  • Paya-Nihari with Brune Pav, How to make Paya-Nihari with Brune Pav
Paya-Nihari with Brune Pavby sana Tungekar
  • Prep Time

    45

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

29

0





Video for key ingredients

  • Pav Buns

About Paya-Nihari with Brune Pav

Most relished dish done with Goat or Beef Trotters i.e Paya Nihari as it's called a stew cum soup. Cooking these trotters well with special masalas from National and Shaan masalas available in Quality stores. This is relished with hard breads or Pav.

Paya-Nihari with Brune Pav, a deliciously finger licking recipe to treat your family and friends. This recipe of Paya-Nihari with Brune Pav by sana Tungekar will definitely help you in its preparation. The Paya-Nihari with Brune Pav can be prepared within 45 minutes. The time taken for cooking Paya-Nihari with Brune Pav is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Paya-Nihari with Brune Pav step by step. The detailed explanation makes Paya-Nihari with Brune Pav so simple and easy that even beginners can try it out. The recipe for Paya-Nihari with Brune Pav can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Paya-Nihari with Brune Pav from BetterButter.

Paya-Nihari with Brune Pav

Ingredients to make Paya-Nihari with Brune Pav

  • 1 dozen trotters
  • 100 gms ginger-garlic paste
  • 3 big sized onions
  • Nihari masala 3-4 tbsp
  • 1 tsp red chilli powder
  • Salt to taste
  • 1/2 garam masala
  • 2 tbsp oil

How to make Paya-Nihari with Brune Pav

  1. Clean and wash the trotters well and keep it aside.
  2. Then apply the ginger-garlic paste well. Also chop the onions finely.
  3. Heat oil in a pressure cooker and fry the onions on a low flame and add salt.
  4. Now put the chilli powder and add the nihari masala. Stir in well and add the trotters marinated with ginger-garlic paste. Mix it well and cook on a low flame for a while covered. Now add at least 1 litre of water and cook for 30 mins.
  5. Keep it in the pressure for 10 mins. Then open and check if it's well done.
  6. If consistency appears thin, you can mix a thin paste of wheat flour and water. Stir well and bring it to a good boil as it thickens.
  7. Serve it hot with brune pav and fresh lime pieces on side to squeeze in the Nihari paya soup.

My Tip:

Serve hot and cook well to enjoy the marrow.

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