Making amazing Siri Paye (سری پائے), a rich and flavorful traditional South Asian dish made with the head (siri) and feet (paye) of a cow, goat, or lamb, takes time, patience, and the right technique. Here’s a detailed and authentic recipe to help you make it at home:

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🕌 Traditional Siri Paye Recipe (Desi Style)

👩‍🍳 Servings: 6-8

⏱️ Prep Time: 30 mins

🍲 Cook Time: 6–8 hours (slow-cooked for best flavor) or 1.5–2 hours in pressure cooker

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🧂 Ingredients:

For Paye (Trotters):

• Goat/Cow Paye (feet): 4 (split in half, cleaned)
• Goat/Cow Siri (head): 1 (cleaned, optional but traditional)
• Water: Enough to cover the meat (about 2-3 liters)
• Ginger paste: 2 tbsp
• Garlic paste: 2 tbsp
• Turmeric powder: 1 tsp
• Salt: to taste

For Masala/Gravy:

• Onions: 2 large (finely sliced)
• Tomatoes: 3 medium (chopped)
• Yogurt: 1 cup (well-beaten)
• Ginger garlic paste: 2 tbsp
• Red chili powder: 2 tsp (adjust to taste)
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Garam masala: 1 tsp
• Whole spices (sabit garam masala):
  • 2 bay leaves
  • 4 green cardamoms
  • 6 black peppercorns
  • 1 black cardamom
  • 1 small cinnamon stick
  • 2 cloves

For Garnish:

• Fresh coriander: chopped
• Julienned ginger
• Green chilies: sliced
• Lemon wedges

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🧼 Preparation Tips:

1. Cleaning Paye & Siri:
   • Burn off any residual hair over a flame and scrub clean with salt and wheat flour.
   • Rinse thoroughly several times.
   • If you can, soak them in vinegar-water for 30 mins to remove odor.
2. Optional Marination (for deeper flavor):
   • Rub cleaned siri paye with ginger garlic paste, salt, and turmeric. Let sit for 30–60 mins.

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🔥 Cooking Steps:

Step 1: Initial Boiling

1. In a large pot, add siri and paye, enough water to cover them, turmeric, ginger, garlic paste, and salt.
2. Bring to a boil and skim off scum/foam.
3. Slow cook on low heat for 6–8 hours (or pressure cook for 1.5–2 hours) until the meat is tender and gelatinous.
   • Add water if needed during slow cooking.
   • Strain and reserve the broth.

Step 2: Preparing the Masala

1. In a separate pan, heat oil (½ cup for rich flavor).
2. Fry whole spices until fragrant.
3. Add sliced onions and sauté until golden brown.
4. Add ginger garlic paste; cook until raw smell goes.
5. Add chopped tomatoes and cook till oil separates.
6. Add chili powder, coriander, cumin, and salt.
7. Cook for 5–10 mins, then add yogurt and cook until well blended and oil separates again.

Step 3: Combine and Simmer

1. Add the boiled siri paye into the masala.
2. Mix well and sauté gently for 10–15 mins.
3. Add reserved broth gradually to get desired consistency (should be soupy).
4. Simmer for at least 1 hour on low heat for full flavor infusion.
5. Add garam masala at the end and cook another 10 mins.

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🌿 Final Touch & Garnish

• Sprinkle fresh coriander, green chilies, and julienned ginger.
• Let it rest for 10-15 mins before serving to enhance flavor.

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🫓 Serve With:

• Fresh naan or khameeri roti
• Lemon wedges
• Chopped onions (optional)
• Green chutney (optional)

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💡 Chef’s Tips for “Amazing” Siri Paye:

• Slow cook = deep flavor. Don’t rush it unless using a pressure cooker.
• Use yogurt + tomatoes for a perfect balance of tang and richness.
• Fry masala till oil separates — this is key for authentic taste.
• Don’t forget to skim off fat if you prefer a lighter broth.
• Use bone-in head and feet for maximum collagen and gelatin richness.

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Would you like a pressure cooker version of the same recipe to save time?Attach