Beef Paya Nihari is an OMGies invention where you combine Paya and Nihari together. I can write this down there is no taste better than this. Seriously, the yum taste of Paya, Bong, and Nihari in one plate. This is a number: 1 party dish, that will get your guests excited over!

So for all those Paya and Nihari Lovers out there in this world I have created a little poster for you below… Set it as your background image on your phone and laptop. 

Beef Paya Nihari is a traditional recipe that is enjoyed in the cold wintery days. Beef Paya Nihari is so hot and calming that it can be served during the morning, afternoon, evening or night. Beef Paya Nihari is the solution if you want to get rid of and avoid a heavy cold, flu or fever. To stay away from a stuffy noise or sour throat, the curing Nihari can be served immediately with this easy to make recipe. It is an all time favourite to the heart dish, that can be enjoyed with family and friends throughout the day. Beef Paya Nihari is an awesome dish that contains lots of flavour. Don’t miss this royal and mouth-watery dish. Once served only to the Nawabs, Mughals and high class individuals today this Royal dish is available to everyone.

Paya Nihari is an all time famous dish in many South Asian countries such as Pakistan, Bangladesh, Afghanistan and India. South Asian or referred to as Desi’s are aware of the delicious and rich taste as it is served not only in restaurants but it is also readily available at home. In particular Beef Paya Nihari is popular among cities like Hyderabad and Lahore. If you ever go to Hyderabad or Lahore, you should try Beef Paya Nihari as the dish will be served with original spices with a touch of traditional and royal cooking style.

The fragrance and the appearance will mesmerize you as it is a national dish in Pakistan, you can cherish the moment of celebration. The national dish is made out of love, sincerity and loyalty that will bring your trip to joy and happiness. Beef Paya Nihari is at its best when it is served fresh from the cooking pan and it is most preferably eaten with roghani, butter, garlic and onion naan. Moreover taftaan and roti are also enjoyed with Beef Paya Nihari since it is evident that including more variety in a dish can enhance the flavour and bring out the natural taste to the consumers. Due to the Global community that we live in today, lets not cluster Beef Paya Nihari only to the western culture. Beef Paya Nihari is also part of North America as it is served in many restrauants that will remind you of back home.

This Beef Paya Nihari will Steal Hearts. Its a combination of Paya and Nihari. Come Fall in Love with Beef Paya Nihari and forget worries for ever. 

Just for your convenience, Below is a step to step slider with pictures from the start. Enjoyyy 

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 Beef Paya Nihari can be enjoyed and loved by everyone you don’t have to be a Desi to eat this hot and spicy dish. The one of a kind Nihari should be tried by everyone especially in the cold wintery season. Beef Paya Nihari is a cure to a long restless working day, just the smell of the fragnance will freshen you for the rest of the day. A nice long nap can be taken after eating Nihari, as you will not only get a good rest, yet you will be in peace.  Your heart will not question you after trying the easy step recipe as Beef Paya Nihari conveys it love in a million of ways. The spices, taste, texture will adore and fascinate your desires, as every bit will be enjoyed. This easy to make recipe is filled with love as it will bring a smile on your families face. Beef Paya Nihari is filled with energy that can benefit your kids as while they are travelling to school in the winter days they will be stronger and more awaken. Even if you are seven seas away, yet this dish is still as delicious and as famous; Beef paya Nihari is a worldwide talked about dish. The beauty and gracefulness of Beef Paya Nihari is definitely loved by everyone.

The appearance is so Unique and Stunning that it will mesmerise you to fall in love! This Lovely style dish is a foundation of peace and harmony. This delicious Ground Beef Stuffed Peppers is one of a kind dinner dish that is loved and enjoyed by everyone! 

These Stuffed Bell Peppers are so Vibrant with Colors and Prettyy! I love how the colors: Orange, Green and Red are popping-out! Well you can really choose your own colors with Bell Pepper! 

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 Homemade meals brings family together, and reminds us of how crucial it is to have family time. One ingredient that you will only find in Homemade meals and no where else is: LOVE. Love is an ingredient that can never be bought at any restaurant. The BIGGEST or most Expensive Gift  you could ever be given is Unconditional LOVE. So, through your MuttonLeg Roast show your Unconditional Love to your Loved ones …. and spread LOVE.

This Mutton Leg Roast recipe is so simple, yet it got all the right ingredients to make your day! Exotic. Now you can also cook this pleasure at Home.

Goat Brain (Bheja)- 1 lb
Ginger and Garlic paste- 2 tsp
Onion (chopped)- 1 large
Tomatoes (chopped)- 1
Curry leaves- 4
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tbsp
Cumin seeds- 1 tsp
Garam Masala powder (Allspice)- 1 tsp
Lemon juice- 1 tbsp
Coriander (chopped)- 1 /4 cup
Green chilli (chopped)-3
Fenugreek (Kasuri Methi)-2 tbsp
Oil- as per required

Tip: To reduce the smell

Bring water to Boil and then add Brain with:

Turmeric- 1 tsp
Ginger and Garlic paste- 1 tsp
Salt- a pinch

Method:

1. In a suitable non stick pan, Add: oil, and onion. After 5 mins of fry, add in cumin seeds and curry leaves.

2. Add in all the remaining ingredients plus the boiled(clean) brain, Mix well and cover with pan lid for 15 mins. Add in Fenugreek and cover with pan until cooked.

3. Dish-out and GARNISH with your favorite salad….and…don`t forget to ENJOYYY…:D

Tip: Cook in low heat (other-wise you may have to add in chicken broth).

 With Step Pictures:

Pan Fried Beef Liver Recipe also known as Kaleji Fry

Ingredients:

Beef or Lamb liver (kaleji)- 1 lb
Ginger (flakes)- 2 tsp
Garlic paste- 1 tsp
Onion (chopped)- 1 large
Tomatoes (chopped)- 1
Curry leaves- 6
Red chilli powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tbsp
Cumin seeds- 1 tsp
Whole Garam Masala – 1 tsp
Lemon juice- 1 tbsp
Dried Plum (آلوبخارا, Aloo Bukhara)- 4
Coriander (chopped)- 1 /4 cup
Green chilli (chopped)-3
Oil- as per required
Fenugreek (Kasuri Methi)- 2 tbsp

Method:

1. In a suitable non stick pan, Add: oil, and onion. After 5 mins of fry, add in cumin seeds and curry leaves.

2. Add in all the remaining ingredients plus the liver (kaleji). Mix well and fry for 5 mintues.

3. Now add 1 cup of water and cook on medium-low flame till the liver (kalegi) is tender and gravy remain.

4. Add in Fenugreek and cook for 5 minutes on low heat.

5. Dish-out and GARNISH with your favorite salad….and…don`t forget to ENJOYYY…:D

 With Step Pictures:

Shorba Ghost (Spicy Stewed Meat) Ingredients:

1. Mutton (Clean & Washed) – 2 Pound

2. Red Onion Chopped/Sliced – 2

3.  Ginger Garlic Paste – 1 Tbsp

4. Yogurt – 1 Cup

5. Kashmiri Red Chilli Powder – 1 Tsp

6. Turmeric Powder – 1 Tsp

7. Coriander Powder – 1 Tsp

8. All Species – 1 Big Spoon:

(Zeera (Cumin Seeds), Black Cardamon (badi elaichi), Cloves (Laung), Cinnamon (Darchini), Green Cardamon (Hari Elaichi), Black Peppercorns (Sabut Kali Mirch))

9. Salt – as per taste

10. Water – 2 cup (as required)

11. Green Chilli – as per taste

12. Dry Mint – for Garnishing

Shorba Ghost (Spicy Stewed Meat) Method:

1. In a non stick pan Heat oil and add Sliced/Chopped Onions. Let them fry until golden brown.

2. Add Mutton and Ginger Garlic Paste. Mix well and Fry until smell goes away.

3. In a small bowl add Spices Ingredients 4-9. Mix Well and set aside.

4. Now add the spice mixture to the pan. Once mixed well, add water and let them cook until the Meat gets tender and oil appears on top.

Dishout and Garnish with Green Chilli and Dry Mint ★彡

Tips / Notes:

1. Dry Mint is a Delight and coolness to the eye for the long Summer Days.

2. Moreover, for Garnishing instead of Dry Mint you can use Fresh Cilantro, Green Coriander (Hara dhania).

3. Ghost ka Salon (Spicy Meat Curry) is a fabulous Main Course Dish for Lunch & Dinner.

4. If you want to speed up the process than use a Pressure Cooker.

5. Thick Gravy Ghost (Stewed Meat) is best complemented with Rice, Roti, Naan, Chapati, Paratha & Puri!

Fall is here, so Dip Roti or Naan in the Steaming Hot Ghost ka Salon (Spicy Meat Curry) *★ ～☆・:.*

Don’t Forget to Enjoy with Family, Friends and Loved Ones

1. Bong Meat- 2 lbs
2. Garlic and Ginger whole- 2 tbsp
3. Kashmiri chilli powder- 1 tsp
4. Spices Mixture (Garam Masala)- 1 tbsp
5. Turmeric powder- 1 tbsp
6. Coriander powder- 1/2 tbsp
7. Fennel (Saunf), powder- 2 tbsp
8. Black pepper, powder- 1 tsp
9. Cumin seeds (zeera), powder- 1 tsp
10. Black cardamom- 4 pieces
11. Cinnamon (Dalchini), powder- 1 tsp
12. Bay Leaf- 4 pieces
13. Coriander seeds, chopped- 2 tbsp
14. Salt- as per required
15. Lemon juice- 2 tbsp
16. Oil- 1 cup
17. Yogurt- 1/4 cup
18. White (or Wheat) flour (Maida or Atta)- 1/4 cup

Method:

1. In a suitable cooking pan, Combine ingredients 1 to 16, and cook for 10 minutes. After add ingredient 17 and for 40-50 minutes. (Till the meat is tender and soft).

2. Add 5 cups of water to the pan.

3. Dissolve ingredient 18 in one cup of water, add this to the meat and bring to boil (cook around 5 minutes).

4. Dish-out and Garnish with: Coriander chopped, Ginger sliced, Green Chillies, and lemon………AND ENJOY…:))))))

TiP: Fry onion slices until golden-ish brown and add it to your NIHARI— for a more delicious taste…