Recipe: Tasty Hyderabadi Malai Paaye

Hyderabadi Malai Paaye. Hyderabadi Malai Paya is a famous Hyderabadi Recipe made using Lamb Trotters and cooked along with a paste of roasted nuts. How to prepare Malai Paya Hyderabadi? Hi, frndz, welcome back to my channel,"My world of cooking "this is an interesting recipe,iam sharing with u all, plz support by subscribing &luving it.

Hyderabadi Paya Nihari: Nihari is a very popular breakfast recipe in Hyderabad, which is enjoyed mostly during the winter. Its name was originated from an Urdu word "Nahar" which means "Morning". Hyderabadi Malai Paya is a famous Hyderabadi Recipe made using Lamb Trotters and cooked along with a paste of roasted nuts. You can cook Hyderabadi Malai Paaye using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Hyderabadi Malai Paaye

1. You need 1 dozen of Goat trotters.
2. Prepare 2 tbsp of Ginger garlic paste.
3. Prepare 2 tsp of Salt or to taste.
4. Prepare 6-7 of Green Chillies slit.
5. Prepare 1 tsp of Turmeric powder.
6. You need 3 of Onions thinly sliced.
7. You need 1 tsp of Garam Masala.
8. Prepare 2 tsp of Black Pepper Powder.
9. Prepare 1/4 sachet of Potli Masala readymade one.
10. It's 2 of Bay Leaves.
11. It's 1 of "Cinnamon stick.
12. It's 100 gms of Amul Fresh Cream or Malai.
13. It's 2 tbsp of Oil.
14. Prepare 1 of small bunch Coriander Leaves finely chopped.
15. Prepare 10-12 of Almonds.
16. You need 15 of Cashewnuts.
17. Prepare 12 of Pistachios.

Hyderabadi Paya Curry is a delicious Indian recipe served as a Curries. How to Make Hyderabadi Paya Curry. Blend onions, mint and green chillies into a smooth paste. Yeh Hai Paya Paya Funny Qawali Hyderabadi flimly gaana.

Hyderabadi Malai Paaye instructions

1. Wash and clean all the Goat Trotters thoroughly to get rid of all the dirt. Keep aside until use. Heat Oil in a large vessel. Add Bay Leaves, Onions and Ginger Garlic paste. Saute until light brown and done..
2. Add Green Chillies, Turmeric powder and Garam Masala along with the Goat Trotters. Mix well and roast on a low heat for about 15 minutes. Add half of freshly chopped Coriander Leaves too. Add Black Pepper Powder too. This can be adjusted later also along with Salt..
3. Add 5-6 litres of water now or a little more accordingly. Bring it to a rolling boil on a high heat at first and then simmer on a low heat for nearly 4-5 hours. In the meantime, boil about 1/4th of the sachet in about a glass of water for 5 minutes. Add this to the Goat Trotters using a strainer thus discarding all the spices and using only the water..
4. After it's nearly done, add the Cashewnut, Almond and Pistachio paste blended with little water as well as the Fresh Cream. Garnish with the remaining chopped Coriander Leaves. Adjust Salt and Pepper according to taste. Serve hot with Naans. Enjoy!.
5. The Potli ka masala pic is given for you all to get a clear picture friends..

Now add the finely chopped coriander leaves. Mutton Paya is read to be served. This goes well with Idiyappam or Idly or Parotta. However it's their Malai Paya for which I re-visit them multiple times. Thy start serving breakfast as early Most Hyderabadi food except for the biryani and haleem has yet to achieve commercial status.