Hyderabadi Malai Paya
Servings - 3 - 4
INGRIDENTS
Cashews - 30 grams
Water - 60 milliliters
Mutton paya (Trotters) - 350 grams
Onions - 50 grams
Ginger garlic paste - 1 1/2 tablespoons
Green chili - 1 tablespoon
Water - 500 mililitters
Water - 100 mililitters
Almonds - 30 grams
Pistachios - 20 grams
Water - 50 mililitters
Ghee - 30 milliliters
Cloves - 2 pods
Green cardamom - 2 pods
Ginger garlic paste - 2 teaspoons
Salt - 1 teaspoon
Black pepper - 1/4 teaspoon
Turmeric - 1/8 teaspoon
Fresh cream - 40 grams
Coriander - for garnishing
PREPARATION
- In a bowl, add 30 grams cashews, 60 milliliters water and soak for 2 - 3 hours.
- Take a pressure cooker, add 350 grams mutton paya, 50 grams onions, 1 1/2 tablespoons ginger garlic paste, 1 tablespoon green chili, 500 milliliters water and mix it well.
- Cover it with lid and cook until you hear 3 whistles.
- Open the lid and remove it from heat.
- Take a pan, add 100 milliliters water, 30 grams almonds and mix it well.
- Bring it to a boil. Boil for about 3 - 5 minutes on medium heat.
- Remove it from heat and peel the almonds.
- Transfer this into a blender, add soaked cashews, 20 grams pistachios, 50 milliliters water and blend it into a paste. Keep aside.
- Heat 30 milliliters ghee in a heavy skillet, add 2 pods cloves, 2 pods green cardamom, 2 teaspoons ginger garlic paste and stir it well.
- Then, add the blended paste in it and mix it well.
- Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1/8 teaspoon turmeric and mix it well.
- Now, add the mutton paya in it and mix it well.
- Cook for 8 - 10 minutes on medium heat.
- Add 40 gram fresh cream and mix it well.
- Cover it with lid and cook for about 5 - 7 minutes on medium heat.
- Open the lid and give it a nice stir.
- Garnish with coriander.
- Serve hot.
