Hyderabadi Mutton Paya

Many moons ago, my ex-boyfriends mother made me this Mutton Paya recipe for Eid. While I am no longer in touch with him or his family, I did myself a favour and took down this recipe from his mother so many years ago. I find myself making this on days I want to cook myself and indulgent meal. I enjoy drinking this as a soup, though traditionally you can eat it with rice as well.




5 Onions (thinly sliced)
3 Black Cardamom
3 Green Cardamom
2 Cinnamon Sticks
2 Star Anise
8 Whole Peppercorns
5 Cloves
1 tbsp Cumin Seeds
1 tbsp Garlic Paste
1 1/2 tbsp Ginger Paste
2 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1/2 tbsp Lakadong Turmeric Powder
4 Tbsp White Oil
750 gms Mutton and Paya (trotters)
Salt to taste
2 cups Water


In a heavy bottom pressure cooker, add the oil and heat on medium flame.

Once it is hot, add sliced onions and saute them until soft and trasnluscent.

Add black cardamom, green cardamom, cinnamon, star anise, peppercorns, cloves and cumin and stir for 5 mins until aromatic.

Add Ginger paste and garlic paste with mutton and paya. Stir for 7-8 mins, mix well with top open.

Add the red chilli powder, coriander powder, turmeric and salt. Mix until spices are combined. Stir well for 8-10 mins.

Add the water and close the pressure cooker lid. Cook on medium low flame for 25-30 mins.

Turn off flame and let pressure release on its own.

Garnish your Mutton Paya with sliced green chillies, coriander leaves and serve hot over rice!

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