Скачать или смотреть Beef Paya soup/ পায়া/কুরবানীর পায়া রেসিপি/Beef paya qurbani recipe/পায়ার সবচেয়ে সহজ রেসিপি

The paya originated from the amalgamation of South Asian Pakistan and Central Asian cuisine. The dish was adapted by the cooks of Lahore, Hyderabad of Telangana State and Lucknow.

Subsequently, paya became popular all over present-day India, Pakistan and Bangladesh. Outside of the Indian subcontinent, paya is available in restaurants that serve South Asian cuisine. In Delhi, it is sometimes also referred to as khurode from the word khur meaning foot or hoof. The Hindi word khur is itself derived from Sanskrit khura.

It is cooked on mild heat for hours (usually overnight) on the stove. However, nowadays it is mostly cooked in a pressure cooker.

Historically, when people used wood or coal as a cooking fuel, preparation of this dish would start at night, slow cooking it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.



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