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Friends, Lot Of People Like My First "Nihari Ka Asli Formula And Procedure" And Asked
To Provide The Authentic Recipe Of Mughlai Paya Also. So Here Is The Same Mughlai
Recipe That Still Professionals Are Using In Delhi, Burns Rd. Karachi And Pajje Ke
Paye, Lahore.
Ingridients:
Paya:Beef 2 (8lbs), Goat/Lamb: 8lbs
Adrak(Ginger Past): 3 Tbsp
Lehsan(Garlic Paste): 2 Tbsp
Sabit Piyaz(Whole Onion): 1 Big Size
Dahi Phinta Hua(Battered Yogurt):2 Cups
Oil: 1 Cup
Ground Spices
Salt: 3tbsp
Laal Mirch(Red Chilli Powder): 2tbsp
Kashmiri Mirch Powder:2tsp
Dhanya Powder(Corriander): 2.5tbsp
Haldi Powder:(Turmeric): 1.25tbsp
Jyfel Powder(Nut Meg): 1/4 Tbsp
Javetri Powder(Mace): 1/4 Tbsp
Sonth (Dried Ginger Powder): 1tbsp
Citric Acid: 1/2 Tbsp
Whole Spices To Be Very Fine Grinded.
Loang(Cloves): 1/2 Tbsp
Kaali Mirch (Black Pepper): 1tbsp
Zeera (White Cummin Seed): 1.5tbsp
Badi Ilaichi (Cardamom): 5
Choti Ilaichi(Green Cardamom): 6
Ajwain (Catom): 1/2 Tbsp
Kalongi (Nigella Seed): 1/2 Tbsp
Whole Spices Will Be Used Whole Not Grinded