Bong Paaye


Bong Paaye is a famous dish of Pakistan’s Punjab province. It is our Prime Minister, Mian Nawaz Sharif’s favourite breakfast as well and a very rich delicacy of Eid al Adha.

Ayesha’s Kitchen

Ingredients:

  • 1 kg cow hooves/ (burnt and scraped off) (washed)
  • 1 kg beef muscle
  • 1 onion sliced
  • 1 cup oil
  • 3 tbspns of ginger garlic paste
  • 250 gms whipped yogurt
  • 3 green chillies
  • Some chopped fresh coriander

SPICES

  • Salt to taste
  • 1 tbspn Kashmiri red chilli
  • 1 tbspn red chilli powder
  • 2 tbspns coriander seeds
  • 1 tspn carom seeds (ajwain)
  • 1 tspn nigella seeds (kalonji)
  • 1 tbspn cumin
  • 1 tbspn saunth powder (dry ginger powder)
  • 3 green cardamom
  • 3 cloves
  • 1 tspn peppercorns
  • 3 tbspns fried onions

Method:

  • For masala, pan roast cumin, nigella, coriander, peppercorns, cloves and cardamom for 2 minutes. Put all of it in spice grinder and make powder.
  • Take 10 -12 cups of water, add salt, ginger garlic paste, salt and hooves and boil for 4 hours. Add more water if needed. Now add beef pieces and cook covered for 4 more hours or until the beef is tender.
  • Heat oil in a separate pan and add all the spices in it. Add yogurt and mix well. Don’t let the spices burn. Add this mixture to paya and cook on low heat for further 30 minutes or until the oil comes to the surface.
  • Serve hot with Naan.
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