Thursday, 28 July 2016

Paya Nihari

Paya Nihari 

Nihari is a stew, usally slow cooked overnight which consist of meat mainly cooked with bone marrow. It can be made of trotters (Paya) too.
The word Nihar originated from the Arabic word "Nahar" which means "day" as it was typically served after sunrise Fajr prayers.
This dish was first developed in the 18th century, in either Delhi or Lucknow, by the Mughals. According to many sources, Nihari either originated in Old Delhi (Jama Masjid and Daryaganj areas) in the late 18th century during the last stage of the Mughal Empire or in the royal kitchens of Awadh. The Nawab ate Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon prayer). Later on, it became popular among the labourer class for morning breakfast.
Another story reveals that Nihari was cooked overnight in large volume to be served to the labourers. Whenever there were massive constructions involved and the kings served meals free to labour and also paid them.This dish is now cooked all over south Asian countries. It has been an old popular delicacy in parts of Bangladesh, particularly Dhaka and Chittagong. People cooked it for one whole night and they eat it in the early morning at sunrise. It is a popular dish and is regarded as the national dish of Pakistan. The dish is known for its spiciness and taste. It is served with Paratha, Naan or Kulcha.
(Net Source)

Ingredients
8 Paaya (Lamb trotters) cleaned and washed properly
1 Onion chopped
1 Onion sliced, fried and crushed
1 Tomato puree
2 tbsp Ginger Garlic paste
4 Green Chillies slit
2 tbsp Coriander
2 tbsp Mint leaves
4 Clove
2 Cardamom
1 Cinnamon stick
4 Pepper corn
1 tsp Turmeric powder
1/2 tsp Chilli powder
2 tbsp Nihari Masala powder
Salt to taste
2 tsp Flour 
3 tbsp Oil

Method
In a pressure cooker, add the paya, a tbsp of ginger - garlic paste, chopped onion, cloves, cinnamon, cardomom, 1/2 tsp  turmeric powder, salt and 2 cups of water. Cook at medium heat and give 10 whistles or cook till the payas are tender.
Take a pot, heat the oil, add rest of the garlic - ginger paste. Sauté it for a minute. Add the tomato puree and sauté for another minute. Add red chilli powder, remaining turmeric powder and nihari masala, stir and cook it for a minute. Add the cooked paya along with the curry in which the paya was boiled. Add 2 cups of water. Mix well and let it simmer on low flame. Add the coriander leaves, mint leaves, green chillies and fried onions keeping 1 tbsp of fried onions for garnishing aside.  Continue simmering for 20 minutes on low flame. Take the flour in a bowl, add 4 tbsp water and mix it. Add the paste into the pot. Stir and simmer for 2 minutes more. Remove from the flame. Garnish with coriander leaves, mint leaves and fried onions. Serve hot with naan, kulcha or paratha.

Nihari Masala
Ingredients
10 Dry Red Chillies
1/2 tsp Fennel seeds
2 tsp Cumin seeds
2 tsp Coriander seeds
2 tsp Pepper corn
2 Cloves
2 Cardamom
1 Cinnamon stick
1 Star Anise
1Bay leaf
1 tsp Kashmiri Chill powder
1/2 tsp Ginger powder
1/4 tsp Nutmeg powder
1/2 tsp Turmeric powder

Method
Dry Roast all the above ingredients except turmeric powder and nutmeg powder. Let it cool. Add the roasted spices, nutmeg powder, ginger powder, kashmiri chilli powder and turmeric powder into a grinder. Grind the ingredient into a fine powder. Store it in a dry glass container.