Uploaded May 2026 | Updated September 2026, 2 weeks ago
Slow-cooked, rich & absolutely indulgent — Hyderabadi Style Shahi Malai Paya made with the goodness of Olper's Cream is the Bakra Eid dish your dawat table has been missing! Try it this Eid! #OlpersDairyCream #GoodnessBarhao #olperscream #HappyCookingToYou #FoodFusion #digitalammi
Written Recipe: bit.ly/3REw9ko
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Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
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Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Hyderabadi Style Shahi Malai Paya
Serves: 6-7
Recipe in English
Ingredients:
-Water as required
-Mutton paye (Trotters) with skin (cleaned & washed) 8
-Water 2.5 liters
-Iodized Himalayan pink salt 1 tsp or to taste
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Tez patta (Bay leaf) 1
-Sabut kali mirch (Black peppercorns) ½ tsp
-Pathar ka phool (Stone flower) 1
-Sabut dhania (Coriander seeds) ½ tbs
-Badi elaichi (Black cardamoms) 2
-Sonth (Dried ginger) 1-inch piece
-Dried Rose petals 2 tsp
-Badam (Almonds) soaked & peeled 12-15
-Kaju (Cashew nuts) soaked 12-15
-Water 1/3 Cup
-Cooking oil ¼ Cup
-Zeera (Cumin seeds) 1 tsp
-Hari elaichi (Green cardamoms) 2-3
-Sabut kali mirch (Black peppercorns) 8-10
-Pyaz (Onion) chopped 2 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Dhania powder (Coriander powder) 1 tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked 3 tbs
-Olpers cream ½ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Hara dhania (Fresh coriander) chopped handful
-Hara dhania (Fresh coriander)
-Hari mirch (Green chilli) sliced
-Adrak (Ginger)
Direction:
-In boiling water, add mutton trotters, boil for 5 minutes then strain well.
-In boiled trotters, add water, ginger garlic paste, mix well
-In a bowl place muslin cloth, add bay leaf, black peppercorn, stone flower, coriander, black cardamom, dry ginger, dried rose petals, tie a knot properly & add in pot.
-Bring it to boil, cover & cook on low flame for 3-4 hours or until tender.
-Remove cover, mix well, stock is reduced from 2.5 liters.
-In a grinder, add almond, cashew, water, & grind well until a smooth paste forms, set aside.
-In a flat bottom wok, add cooking oil, add cumin seeds, green cardamom, black peppercorn, mix well.
-Add onion, mix well & fry on medium flame until light golden.
-Add ginger garlic paste, green chilli paste, coriander powder, black pepper powder, dried fenugreek leaves, cumin powder, white pepper powder, garam masala powder, mix well,
-Cook on medium flame for 30 seconds.
-Add ground paste, yogurt, mix well, cook on medium flame for 2-3 minutes or until oil separates.
-Turn the flame off, add cream, mix well.
-Turn on flame, cook on low flame for a minute.
-Add cooked mutton trotters, mix well, add pink salt, mix well.
-Add fresh coriander, mix well, cover & cook on low flame for 4-5 minutes.
-In a serving dish, add shahi malai mutton paye, garnish with fresh coriander, green chilli slices, & ginger, serve with naan!
Slow-cooked, rich & absolutely indulgent — Hyderabadi Style Shahi Malai Paya made with the goodness of Olper's Cream is the Bakra Eid dish your dawat table has been missing! Try it this Eid! #OlpersDairyCream #GoodnessBarhao #olperscream #HappyCookingToYou #FoodFusion #digitalammi
Written Recipe: bit.ly/3REw9ko
Visit our store: fusionhomepk.com
Visit Our Website: foodfusion.com
Download iOS & Android app: foodfusion.com/app
Facebook: facebook.com/foodfusionpk
Instagram: instagram.com/foodfusionpk
Twitter: twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ youtube.com/@FoodFusionKids
Hyderabadi Style Shahi Malai Paya
Serves: 6-7
Recipe in English
Ingredients:
-Water as required
-Mutton paye (Trotters) with skin (cleaned & washed) 8
-Water 2.5 liters
-Iodized Himalayan pink salt 1 tsp or to taste
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Tez patta (Bay leaf) 1
-Sabut kali mirch (Black peppercorns) ½ tsp
-Pathar ka phool (Stone flower) 1
-Sabut dhania (Coriander seeds) ½ tbs
-Badi elaichi (Black cardamoms) 2
-Sonth (Dried ginger) 1-inch piece
-Dried Rose petals 2 tsp
-Badam (Almonds) soaked & peeled 12-15
-Kaju (Cashew nuts) soaked 12-15
-Water 1/3 Cup
-Cooking oil ¼ Cup
-Zeera (Cumin seeds) 1 tsp
-Hari elaichi (Green cardamoms) 2-3
-Sabut kali mirch (Black peppercorns) 8-10
-Pyaz (Onion) chopped 2 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Dhania powder (Coriander powder) 1 tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Safed mirch powder (White pepper powder) ½ tsp
-Garam masala powder ½ tsp
-Dahi (Yogurt) whisked 3 tbs
-Olpers cream ½ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Hara dhania (Fresh coriander) chopped handful
-Hara dhania (Fresh coriander)
-Hari mirch (Green chilli) sliced
-Adrak (Ginger)
Direction:
-In boiling water, add mutton trotters, boil for 5 minutes then strain well.
-In boiled trotters, add water, ginger garlic paste, mix well
-In a bowl place muslin cloth, add bay leaf, black peppercorn, stone flower, coriander, black cardamom, dry ginger, dried rose petals, tie a knot properly & add in pot.
-Bring it to boil, cover & cook on low flame for 3-4 hours or until tender.
-Remove cover, mix well, stock is reduced from 2.5 liters.
-In a grinder, add almond, cashew, water, & grind well until a smooth paste forms, set aside.
-In a flat bottom wok, add cooking oil, add cumin seeds, green cardamom, black peppercorn, mix well.
-Add onion, mix well & fry on medium flame until light golden.
-Add ginger garlic paste, green chilli paste, coriander powder, black pepper powder, dried fenugreek leaves, cumin powder, white pepper powder, garam masala powder, mix well,
-Cook on medium flame for 30 seconds.
-Add ground paste, yogurt, mix well, cook on medium flame for 2-3 minutes or until oil separates.
-Turn the flame off, add cream, mix well.
-Turn on flame, cook on low flame for a minute.
-Add cooked mutton trotters, mix well, add pink salt, mix well.
-Add fresh coriander, mix well, cover & cook on low flame for 4-5 minutes.
-In a serving dish, add shahi malai mutton paye, garnish with fresh coriander, green chilli slices, & ginger, serve with naan!
