This is a paya that is super duper easy using a paya masala that was made by Chef Ghulzar. Chef Ghulzar is one of the top Pakistani chefs and he is always on Hum tv’s cooking channel called Masala. Now I am going to get to the recipe.
It is best to use a pressure cooker when cooking cow’s or goat’s feet or trotters.
First thing first, make sure your pressure cooker is clean and everything is working before you use it to be on the safe side. Also use a drop of cooking oil or a tiny bit of ghee to oil the rim on the pressure cooker so the lid doesn’t stick when you are finished cooking.
Save and read your pressure cooker’s manuals please?
Wash the cow’s feet or goat’s feet, in case 2 or three should suffice. Increase the number if guests are coming. Place them in the pressure cooker, add 2 liters or a half gallon of water, 3 cloves of garlic, 1 tsp of tumeric, 1 tsp of red chili powder. 2 pinches of pink salt. I used the reference of Chef Ghulzar’s recipe for paya masala for this recipe. Chef Ghulzar is a well known Pakistani chef and is on Pakistani tv shows like Hum Masala and ARY Zouk. These is very much like Food Network in Pakistan. Look down below for masala recipe. 👇🏿
Paya masala method: take a piece of nutmeg and grate it enough to have 1 pinch of ground nutmeg in a bowl. In mortar and pestle take 1 piece of mace, 1 black cardamom, 2 green cardamoms, 1 pinch of whole coriander seeds, 1 pinch of black cumin seeds, 2 cloves, 1 pinch of white cumin seeds, 1 whole round dried chili and 1 pinch of black pepper corns.
To make it easier start from the mace and grind that and work your way down to the black peppercorns or use a spice grinder. Add this masala to the paya and stir.
Make sure the flame is on medium.
Close the pressure cooker and wait for the safety button to pop up and set the timer for 30 minutes either on egg timer or on microwave. When time is up turn off the stove and let the pressure release and the safety button falls. When all of the steam escapes you can hear it even while the pressure is releasing. When it is full of pressure never ever open it because it is dangerous. Just read a book to kill time and listen to music and do other chores while waiting.
When the pressure is gone and the safety button sinks then it is ok to open it and check inside. At this stage it is half done and if there is not enough water add 2 cups at this point now. Put the lid back on the pressure cooker turn flame back on to medium, repeat for another 30 minutes. When time is up again turn off the stove and wait. Just be patient. It is nearly finished cooking at this point and all of that pressure is making it cook very nicely.
When pressure release and the button goes down, open it and you see the meat is perfectly done. Take 1 handful of cilantro and put it in the paya and stir and close it for another minute or so. At this point you don’t have to turn the stove back on. Your business is done here.
Also there is a slow cooker method but it takes 5 hours like it does on stove top except you can plug it in and leave it just follow the recipe above like you did for pressure cooker but pressure cooker gets it done in and hour or less.
Enjoy this with fresh home made naan and a nice cup of kawa which is the green tea to wash it down. The kawa is recommended after eating this yummy dish.
Also the left over can be used to make shola which is a mix of green moong ki dal and short grain rice and topped with fried onion. This is also a Peshawar, Pakistan regional dish.
You soak these lentils after washing and you wash the rice and put it in the pot with a beef bullion cube for added flavor on low heat until the rice and the lentils are well cooked and mushy. Fry 1 onion til it is brown and add it on top and you are done. This is only done with left over paya.
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