What is Paya?
Paya soup is a classic South Asian dish made with leg and foot bones, celebrated for its rich flavor and health benefits. I prepare hearty paya soup weekly using aromatics, flavorful Indian spices, and fresh herbs. If you enjoy this beef paya soup, be sure to try mutton paya soup next.
Ingredients You’ll Need
- Paya: The authentic Pakistani paya soup features beef trotters or foot bones, but you can substitute goat or lamb bones.
- Broth: Simmer the bones with water, ginger, garlic, white or yellow onions, and kosher salt.
- Baghar: Prepare a quick baghar to enhance the soup’s flavor. Temper white or yellow onions, garlic, ginger, and bay leaves in ghee, then season with warm spices such as red chili powder (or cayenne pepper), turmeric powder, coriander powder, kosher salt, and garam masala
- Cilantro: Brighten and garnish the dish with fresh cilantro leaves.
How to Make Paya Soup at Home
The full recipe with measurements is in the recipe card below.
Step 1: Add the beef paya, water, ginger, garlic, and onion to the Instant Pot. Secure the lid and set it to manual high pressure for 1 hour and 40 minutes with a 10-minute natural release.
What does natural release mean?
Natural release on the Instant Pot means allowing the pressure inside the pot to gradually decrease on its own after cooking finishes, without manually opening the pressure release valve. This process takes 10–30 minutes, depending on the amount of liquid inside the pot.
As the pressure decreases, the float valve will drop, signaling that it’s safe to open the lid. Natural release is ideal for soups, stews, or liquid-heavy recipes to prevent splattering.
Step 2: Meanwhile, warm the ghee in a skillet. Add the onions and cook until they soften and become translucent. Stir in the garlic, ginger, bay leaves, red chili powder, turmeric powder, coriander powder, kosher salt, and garam masala. Saute for one minute.
Step 3: Add paya soup to the serving bowls. Then, stir cilantro into the baghar and top the soup to serve. Eat it as is, or pair it with fresh naan.
If you enjoy flavorful paya, try one of these Pakistani recipes!
Serving Suggestions
- Naan, Chapati, Roti, Paratha
- Basmati Rice, Yakhni Pulao, Jeera Rice
- Instant Pot Masoor Dal, Moong Dal Instant Pot Recipe
- Chickpea Salad, Kachumber Salad
What To Do With Leftovers
- Refrigerate: If you have a thick layer of solidified fat on top of the soup once it’s cool, then refrigerate the bone broth for up to 2 weeks. If not, it will keep for 3-4 days.
- Freeze: Let the soup cool and transfer it to a freezer-safe container or bag. I prefer to freeze it in individual bags to make defrosting it easier. Paya soup freezes for 2-3 months.
- Thaw: Defrost the soup in the fridge overnight.
- Reheat: Warm leftovers on the stovetop or microwave, prepare your fresh toppings, and enjoy.
Frequently Asked Questions
What is paya soup made of?
Beef paya is a traditional Pakistani meal. Paya is an Urdu word that means ‘feet’ in English. The main ingredient for the dish is trotters or the hooves of cow, goat, lamb, sheep, or buffalo.
More International Dinner Ideas:
Paya Soup
- 2 pounds beef paya or trotters
- 1-2 liters water
- 2 -inch knob of ginger, sliced
- 5 medium garlic cloves, smashed
- ¼ white onion, sliced
- ¼ cup ghee
- ¼ medium onion, diced
- 2 medium garlic cloves, minced
- ½ -inch knob of ginger, grated, plus more for garnish
- 2 bay leaves, broken down
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon kosher salt
- ½ teaspoon garam masala
- ¼ cup cilantro leaves, finely chopped
- Add the beef paya, water, ginger, garlic, and onion to the Instant Pot. Secure the lid and set it to manual high pressure for 1 hour and 40 minutes with a 10-minute natural release.
- Meanwhile, warm the ghee in a skillet. Add the onions and cook until they soften and become translucent. Stir in the garlic, ginger, bay leaves, red chili powder, turmeric powder, coriander powder, kosher salt, and garam masala. Saute for one minute.
- Remove the lid from the Instant Pot and stir in the onion mixture (or baghar). Then, spoon the paya soup into serving bowls and top with fresh cilantro leaves and ginger.
Ethan
Friday 26th of May 2023
Great, satisfying soup.
Ali
Friday 26th of May 2023
Absolutely divine! I couldn't get enough of the rich and nourishing flavors in this Paya Soup. The beef bones simmered to perfection, creating a comforting broth that warmed both my body and soul. The baghar added a delightful spice that elevated the dish even further. It's a winter staple in my household now!
Siraj Mbarouk
Friday 28th of April 2023
Absolutely delicious
Tressa Jamil
Friday 28th of April 2023
I am so happy you enjoyed the soup, Siraj.
Sarah J.
Tuesday 14th of February 2023
I recently tried the Paya Soup recipe and it was delicious! The beef trotters created a rich and flavorful broth that was perfect for a chilly day. The baghar added a nice touch of spice and I loved how nutritious and healthy the soup was. This recipe will definitely be added to my rotation for the fall and winter months. Thanks for sharing!
Megan
Monday 10th of October 2022
I love making this for dinner after long runs.
Tressa Jamil
Monday 10th of October 2022
Oh, same! My husband is a runner, and this is one of his favorites too! He especially loves it when he doesn't feel hungry but wants something healthy and filling.