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Paya-Nihari with Brune Pav

Sana Tungekar
45 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Paya-Nihari with Brune Pav RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Others
  • Mughlai
  • Pressure Cook
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1 dozen trotters
  2. 100 gms ginger-garlic paste
  3. 3 big sized onions
  4. Nihari masala 3-4 tbsp
  5. 1 tsp red chilli powder
  6. Salt to taste
  7. 1/2 garam masala
  8. 2 tbsp oil


  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.

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