200 Kg Siri Paye Recipe in Peshawar Head and Legs Fry Pakistan Street Food پشاور کےمشہور سری پائے

Here’s a **200 Kg Siri Paye Recipe** — Peshawar-style, rich, and packed with flavor! This is the iconic Pakistani street food, cooked to perfection with head and legs (siri paye). I’ll break it down for a large-scale preparation. Let’s dive in!

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🥘 **Peshawari Siri Paye Recipe – Street Food Style** 🇵🇰

🕒 **Prep Time:** 2-3 hours
🍲 **Cook Time:** 6-8 hours
🍴 **Serves:** A feast! (~200 kg meat)

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🌿 **Ingredients:**

✅ **For cleaning the Siri Paye (head and legs):**
- 200 kg cow or buffalo siri paye (head and legs)
- Hot water for cleaning
- Wheat flour and salt (for scrubbing)

✅ **For the masala:**
- 10 kg onions (finely sliced)
- 5 kg tomatoes (chopped)
- 5 kg yogurt
- 2 kg ginger-garlic paste
- 2 kg green chilies (slit)
- 500 g cumin seeds
- 500 g coriander powder
- 500 g red chili powder
- 500 g turmeric powder
- 500 g black pepper powder
- 200 g garam masala powder
- 500 g salt (adjust to taste)
- 2 liters cooking oil or desi ghee
- 1 kg fresh coriander leaves (chopped)
- 500 g fresh ginger (julienned)
- 200 g whole spices (bay leaves, cloves, black cardamom)
- 10 liters water (for gravy)

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🔥 **Instructions:**

1️⃣ **Clean the Siri Paye:**
- Thoroughly wash the head and legs using hot water.
- Scrub with wheat flour and salt to remove hair and impurities.
- Burn off any remaining hair over an open flame.

2️⃣ **Boil the Paye:**
- In large cauldrons (deghs), boil the siri paye with salt, turmeric, and ginger-garlic paste for 3-4 hours until tender.
- Skim off impurities and reserve the flavorful broth (yakhni).

3️⃣ **Prepare the masala:**
- In another large cauldron, heat oil or desi ghee.
- Add cumin seeds and whole spices, let them crackle.
- Sauté onions until golden brown.
- Add ginger-garlic paste and fry until aromatic.
- Stir in red chili powder, turmeric, black pepper, and coriander powder.
- Cook until oil separates.
- Add chopped tomatoes and yogurt, cooking on medium heat until the masala thickens.

4️⃣ **Combine and slow-cook:**
- Add the boiled siri paye and mix well with the masala.
- Pour in the reserved yakhni (broth) and bring to a gentle simmer.
- Cook on low flame for 2-3 hours until the meat falls off the bone and the gravy becomes rich and thick.

5️⃣ **Finishing touch:**
- Sprinkle garam masala and black pepper powder.
- Add slit green chilies, fresh coriander, and ginger juliennes.
- Simmer for another 15-20 minutes.

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🍽️ **Serve hot** with naan or khameeri roti. This dish is a soulful, spicy, and collagen-rich delicacy that’s loved across Pakistan!

Should I adjust the spice levels or suggest a side dish for this feast? Let me know! 🌟🔥