Pakistani Siri Paye Recipe | Halal Traditional Pakistani Food Recipe

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Pakistani Siri Paye

Introduction:

Traditional Pakistani Siri Paye served in a rustic copper bowl with tender goat head and hooves, garnished with fresh coriander and julienned ginger, accompanied by naan and lemon wedges on a wooden table.
Pakistani Halal Food Recipe ( Siri Paye )


Siri Paye is a traditional Pakistani dish known for its rich, flavorful broth made from goat or cow’s head (siri) and hooves (paye). This delicacy is cherished for its warmth and health benefits, especially during the winter months. Its unique taste and slow-cooking method make it an authentic part of Pakistani cuisine. Let's explore how to make this classic dish in an easy and professional style.

Ingredients:

  • Goat/Cow Siri (head) - 1 (cleaned thoroughly)
  • Goat/Cow Paye (hooves) - 4 to 6 (cleaned properly)
  • Onions - 2 medium-sized (finely chopped)
  • Tomatoes - 3 medium-sized (chopped)
  • Yogurt - 1 cup
  • Ginger paste - 1 tablespoon
  • Garlic paste - 1 tablespoon
  • Green chilies - 4-5 (whole)
  • Salt - to taste
  • Red chili powder - 1 tablespoon
  • Turmeric powder - 1 teaspoon
  • Coriander powder - 1 tablespoon
  • Garam masala powder - 1 teaspoon
  • Black peppercorns - 8-10
  • Cinnamon stick - 1
  • Cloves - 5-6
  • Bay leaves - 2
  • Fresh coriander - 1/2 cup (chopped)
  • Fresh ginger - 2 tablespoons (julienned)
  • Oil/Ghee - 1 cup
  • Water - 8-10 cups

Instructions:

  1. Clean and Boil the Siri and Paye:

    • Thoroughly clean the siri and paye with warm water. Soak them for 30 minutes to ensure any impurities are removed.
    • In a large pot, add the siri, paye, and enough water to cover them. Bring to a boil and simmer for about 2-3 hours until tender. This process will release the marrow and flavors into the broth. Skim any foam that forms on the surface.

  2. Prepare the Masala:

    • In a separate large pan, heat oil/ghee and sauté the onions until golden brown.
    • Add ginger-garlic paste and cook until fragrant.
    • Add tomatoes, green chilies, and all the powdered spices (salt, red chili powder, turmeric, coriander, and garam masala). Cook until the oil separates from the masala.
    • Stir in yogurt and cook for another 5-7 minutes on medium heat.

  3. Combine the Broth and Masala:

    • Once the siri and paye are tender, strain the broth and keep it aside.
    • Add the cooked siri and paye into the masala, stirring well to coat them with the spices.
    • Gradually add the reserved broth, adjusting the consistency according to your preference. If needed, add more water.
    • Add whole spices (black peppercorns, cinnamon, cloves, and bay leaves) and let the mixture simmer on low heat for another 1-2 hours.

  4. Final Touch:

    • After the siri and paye have absorbed all the flavors, check the seasoning and adjust salt or spices if necessary.
    • Garnish with freshly chopped coriander and julienned ginger before serving.

Serving Suggestions:

Serve the Siri Paye with naan, tandoori roti, or steamed rice. Traditionally, it's enjoyed with lemon wedges and fresh green chilies on the side.

Cooking Tips:

  • Make sure to clean the siri and paye properly to remove any odors and impurities.
  • The longer you cook the paye, the better the flavor will develop, so don’t rush the cooking process.
  • This dish is best made overnight as the flavors intensify when allowed to sit.

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