Friday, March 29, 2013

Hyderabadi Paya ki Nihari ( Lamb trotters broth)

The Hyderabadi Version Paya Ki Nihari 

  Its a very Popular dish in Hyderabad which prepare during the breakfast.
Its also prepare during Ramadan / Eid-ul-Adha
Nahari is great during the winter time also can sever in Lunch or Dinner.

" Paya" is a Urdu word means "Trotters" and "Nahar" is a Urdu word mean "Morning"

 In Hyderabad they are famous restaurants and usually  take away that sell Nahari in the early morning finish selling by and also sell in Evening .

The dish is traditionally slow-cooked  prepare overnight on a low heat 6-7 hours in various vessels with favourable herbs and spices with lamb/goat trotter, head bones,bone marrow,lamb shanks and tongue and consistency of thick broth.


2kg Paya (Trotters)
1 kg Tongue  (optional)
1kg Lamb shanks  (optional)
2 tbsp Ginger and Garlic paste

For Preparing Gravy

3/4 Onions (finely chopped)
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Nihari Masala-(Potli Ka Masala Powder)
1 tbsp Garam Masala
5 tbsp flour paste/ Curd
3tbsp Lemon Juice (optional)
4-6 Green Chilli
Salt to taste
1 cup  Oil

Home Made Nihari /Potli Ka Masala Powder:
1tbsp of coriander seeds, cumin seeds, cloves,black pepper corn, green cardamoms 1-2 cinnamon stick,
1- 2 bay leaves, 1-2 Aniseed flower(dagad phool) and  2-3 dry rose petals (Gulab phool)
make a nod in a small muslin cloth.

For Garnish

Fry Onions
Lemon slice
Coriander leaves (finely chopped)
Mint leaves (finely chopped)


  Wash Paya( Trotters) and drain well. 
In a pressure cooker at medium high heat, 
add Paya, ginger garlic paste and Gram masala.
 Let pressure cook for about 10 minutes until the Paya is tender.
In a large saucepan at medium heat, 
add 2 cups oil, 
 Add onions and fry to golden brown, take out onions 
(keep few fried onions for garnishing).
Then add Paya,
 red chilli powder, Turmeric powder, green chilli,lemon juice, salt, 
and mix well and pour water into it.

 In a small bowl add 
Add  yoghurt or flour powder in a small amount of of water,
 mix it well without any lumps, and add into it.

Take Muslin Cloth and put the Nahari masala into the cloth and  make a not to it.

(Note : You can get the Ready-made Masala from the Indian grocery if  not available you can prepare home made masala in the above ingredients )

Now add potli ka masala  into it and stir well.
Allow to cook in low heat for 1-2 hours till  the thin layer of oil appears on the bottom surface and till the gravy is thicken.
 Then take a slotted spoon or tong to remove potli ka masala from the broth.
Remove from the heat.

Garnish with Fry Onions, 
Coriander leaves (finely chopped), Mint leaves (finely chopped)
Serve hot with Parathas/Naan /Phulka
Enjoy It..!!

Note :

Lamb/Goat trotters are roasted or burnt  to remove the hair from the feet and hoof.
 Make sure trotter are well roasted and hairs are removed,
if you find any hair strands remain make sure to  used knife to scrap to clean.
The  roasted or burnt  adds flavour to the broth.
Apply wheat husk on trotters for half an hour before washing.
Wash the trotters with cold water while rubbing and drain.


  1. This is something i want to make and is on the list for a long time....I have never had this and this was never made at home....ur version looks gr8 and appreciate dat u have kept it simple

  2. Never tried this before..looks awesome.

  3. Lot of nice flavors in this soup! Looks delicious.

  4. This looks like it has so much flavor. Thanks for joining in Souper Sundays this week. The round up is now posted.



  5. Its awesome dish, I tried before but cant make it fine, I'll try it now with your recipe, I hope I'll make it fine now.

  6. Thank you for this recipe. My nahari came out really good..

  7. This is something very new to me. Nice recipe. Do drop by my space too when you get the time.

  8. This is supposed to be very nutritious.. Sindhi preparation is also similar.. we put potli of masalas and discard later.
    Delicious !

  9. Love your blog! I'm happy to follow you, you can visit my blog when you find time :)

    1. Hi Neela,

      Sure dear ,Thank you for the lovely comment :)

  10. Looks yummy Roha! I'm a new blogger... Do visit my blog...

  11. Paya is known to be healthy and given to all from kids to elders! Have bookmarked this recipe!

  12. Never tried. This is tempting me.

  13. Nice you know its healthy too and awesome one. Thanks for giving this recipe cause each sunday i used to go out and have these things outside. From now on sunday i won't go for restaurants searching for it i will prepare from my hand. Thanks great post. Here i came across one place. To know more. Clickfood.


  14. delicious paya salana
    i also often prepare this salan.

  15. this is an authentic hyderabadi dish especially in the MASS restaurants in the city.
    The paya gravy made in big restaurants is like any masala curry. The one made in the MASS
    restaurants are made for ordering...... 'EK PLATE PAYA EXTRA GRAVY KE SATH.. DO TANDOORI ROTI GARAMAGARAM....It is the side dish for heavy breakfast or heavy dinner Follow the order with a Mutton curry and rice plain...

  16. Thanks for the amazing posts, I keep trying your dishes every now and then and my roommates love the dishes, I am from Hyderabad too, now in Toronto.
    Could you tell me what is flour powder or flour paste, I mean what flour is it that is referred here?


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