🇵🇰 Pakistan recipe
Paya
Paya is one of Pakistan's most revered traditional dishes, consisting of trotters (goat or cow feet) simmered for hours until the broth becomes extraordinarily rich and gelatinous. Historically a breakfast dish served with naan at roadside dhabas, paya is prized for its deeply savory, collagen-rich gravy that coats the lips with every spoonful. The long cooking process extracts every ounce of flavor from the bones, producing a broth of remarkable depth.
Prep30 mins + soaking
Cook5-6 hrs
Serves6
Difficultyhard
Ingredients
- 8 goat trotters (paya), cleaned and split
- 2 large onions, finely sliced
- 3 tablespoons ginger-garlic paste
- 2 tablespoons paya masala (or 2 teaspoons garam masala + 1 teaspoon fennel powder)
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 4 green cardamom pods
- 4 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 4 tablespoons ghee or vegetable oil
- 2 litres water
- Salt to taste
- Garnish: julienned ginger, chopped coriander, green chilies, lemon wedges
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 380
- Protein
- 28 g
- Carbs
- 6 g
- Fat
- 28 g
