How to make Paya Soup -
A traditional recipe of soup made with lamb trotters – an absolute delicacy.Paya is a warm, soothing and delightful stew. Cooked in various spices, the thin soup is served bursting with soothing flavours and is an exquisite winter delight.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lamb Trotters, Split Bengal Gram
Cuisine : Hyderabadi
Course : Soups
For more recipes related to Paya Soup checkout Paya Shorba, Paya Soup-SK Khazana. You can also find more Soups recipes like Tomato Egg Drop Soup Cold Cucumber Soup Chicken And Brown Rice Soup Dhaniya Aur Tamatar Ka Shorba
Paya Soup Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 6-10 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paya Soup Recipe
Lamb Trotters cut into ½ inch pieces 2
Split Bengal Gram 1 tablespoon
Garlic crushed 1 tablespoon
Ginger cut into thin strips ½ inch
Bay leaves 2
Green cardamoms 2-3
Black peppercorns 8-10
Cloves 4-5
Green chillies slit 4-5
Salt to taste
Turmeric powder
Method
Step 1
Heat oil in a pressure cooker, add garlic and ginger and sauté for a minute. Add bay leaves, green cardamoms, cloves and green chillies. Add lamb trotters and sauté on low heat till dark brown.
Step 2
Add 4 cups water and mix well. Add salt and turmeric powder and mix well. Cover and cook under pressure till pressure releases 2 times, reduce the heat and cook on low heat till the pressure releases 3 times.
Step 3
Open the lid when the pressure releases completely. Take out the cooked trotters in a bowl.
Step 4
Strain the remaining soup in another bowl
Step 5
Pour the soup in a serving bowl, put the trotters over it and serve piping hot.
Nutrition Info
Calories : 642 Kcal
Carbohydrates : 11.5 gm
Protein : 53.7 gm
Fat : 43.7 gm
Other : Fiber- 3.3gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
