Hyderabadi Mutton Paya is a traditional recipe from Mughlai Cuisine. One of the delectable dishes made during Bakri Eid.

If you haven’t tried this fantastic recipe yet, it’s time now that you do. The taste of Hyderabadi Mutton Paya will change your definition of Delicious.

This recipe is made in almost every Muslim house during Bakri Eid. Those who offer sacrifices get the trotter and prepare the menu. This recipe is also a compulsion in a Hyderabadi household and their other delicacies like Hyderabadi Mirchi ka Salan, salted biscuits, Karachi bakery biscuits, and Khubani ka meetha.

Bakri Eid is celebrated for three days. Therefore, people offer their sacrifices according to their timings during these three days.

This recipe is a people’s gatherer. We usually make this recipe the second day calling upon our relatives and friends.

Mutton Paya recipe variates from place to place. Some make after smoking the trotters, some use tomato, and some make it thin consistency like soup.

Women are setting up their menus for all three days of Bakri Eid. So include this amazingly delicious recipe in your Bakri Eid Menu. But besides this, it is also an excellent & delightful treat for meat lovers, especially in winter.

Preparing Hyderabadi Mutton Paya

Even if the ingredients list is quite long, you need to worry. The cooking process is not complicated at all.

We will be making this dish in a pressure cooker to lessen the cooking time drastically. You can make it in a deep vessel as people did traditionally, but it takes to cook. Then it will be a slow-cook recipe.

Hence to make this first, add oil to a cooker and heat it on medium flame. Once it is hot, add sliced onion. Saute it until it gets soft.

Once the onions are soft enough, add the whole spices and mix. Saute them for a minute or two until they release the aroma.

Now add the ginger-garlic paste, trotters, and muttons. Mix all the ingredients and cook it for 5 minutes without the cooker lid on. This step will eliminate the rawness from the paste, trotters, and muttons. The mutton and trotters will also start to absorb the flavours at this stage. (Add turmeric powder as well to remove the raw smell from it as well.)

After this, we need to add the spices powder, mix everything, and cook for 5 minutes. It will allow the meat to absorb the spices well. Lastly, add water to the cooker and close the lid. Cook it for 20-25 minutes. You can cook it 5-10 minutes more if you feel the meat is not soft enough.

Garnish it with green chilli, ginger, and coriander. Then, it is ready to serve with naan, bread, or rice.

Tips For Hyderabadi Mutton Paya:

  • Trotters are called “Paya”. They are the feet part of an animal. They can be a bit hard to get depending on your location. Be careful to choose the trotters. They need to be tender, or they will take longer to cook. The same goes for meat as well.
  • Wash the trotters properly. Cook them directly on an open flame to give them a smoky flavour.
  • If you want, you can powder garam masala or any readymade powder masala from the market for more flavours and aroma. But we do not recommend this as we are already using so many spices. Overdoing might make it taste not very pleasant. If you want to add it, keep the spices’ measures (both whole and powder) in check.
  • The store-bought ginger-garlic paste will be okay to use. If you want, you can mince them as well instead of paste.
  • You can boil the trotter beforehand and then cook it with the ingredients.
  • Another variation to it is adding some Bengal gram. It will make the gravy thick. It will taste like regular dal but with the addition of meat.
  • Add a little bit of tenderizer to make the trotters cook faster.
  • We use less water here as we do not want the dish to be too thin or runny. Be careful with that.
Also Read:
Memoni Akni is a biryani type rice dish made with mutton, potatoes, and lots of aromatic spices that make it too difficult to resist.