After a lovely chat with Ruqia, the passionate owner behind The Spice Lane, and bugging my Hyderabadi friends for their family secrets, I finally did it — recreated Hyderabadi Nihari Paya, proudly cooked by a Pakistani me!
Was it different? Oh YES.
But oh man… was it delicious?! ABSOLUTELY. 😋
To explain the taste to my Pakistani friends — think of it as a rich fusion of Nihari + Kunna + Paya.
To my Indian friends — my Hyderabadi crew approved it with flying colors!
🌟 Why I Loved It:
First and foremost — because of The Spice Lane masalas:
Freshly ground, made right here in the USA
No preservatives, no MSG, no “henky-penky” stuff
Organic, pure, and flavorful enough to transport you to a Mughlai kitchen
These masalas don’t just season your food — they elevate it.
Instagram Reel:
📝 You’ll Need:
Orignally paya (trotters) are used, I used Beef shanks (with bone) – 2 lbs
Oil – 1/4 cup
Onion – 1 medium, sliced
The Spice Lane Potli Nihari Masala – 2 tbsp
The Spice Lane Kashmiri Lal Mirch – 1 tbsp
The Spice Lane Turmeric – 1/4 tsp
Salt – 1.5 tsp (or to taste)
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Flour (atta) – 1/4 cup mixed with 1/2 cup water
Lemon wedges, chopped cilantro, julienned ginger, green chilies – for garnish
🍲 Let’s Cook:
1. Heat oil and fry sliced onions until golden. Remove and set aside on a paper towel.
2. In the same oil, add meat and bones. Sauté until the color changes.
3. Add The Spice Lane Potli Nihari Masala, Kashmiri Lal Mirch, Turmeric with salt, ginger, and garlic. Cook for a few minutes.
4. Add enough water, bring to a boil, then cover and simmer until meat is tender.
Pro Tip: Remove extra oil before adding flour — keeps it light. Save it for the final touch!
5. Blend the fried onion with a bit of water (or gravy from the pot), and add it back in.
6. Slowly pour the atta-water mixture through a strainer into the pot, stirring continuously to avoid lumps.
7. Cook on low flame for 10–15 minutes until beautifully thickened.
8. Dish out, drizzle the saved oil, garnish, and enjoy with naan!
💡Tips for Perfect Nihari Paya:
Strain the atta slurry while adding it to avoid any lumps. Stir continuously!
Remove the extra grease before thickening — then add it back later as a drizzle for that “wow” presentation.
For deeper flavor, simmer longer on low heat after adding the masala and water.
Use bone-in meat for that traditional gelatin-rich texture that defines a good paya or nihari.
Don’t skip the garnishes! Fresh lemon juice, julienned ginger, and cilantro elevate each bite
✨ Make It This Eid!
Trust me — this Hyderabadi Nihari Paya is Eid-table worthy.
Order your masalas from The Spice Lane today and follow them on Instagram for more authentic, natural, and flavor-packed blends!
Let’s cook better, naturally.
#Alhamdulillah #TheSpiceLane #morEwishCuisine
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