Paya Soup – Slow-Cooked Trotters

Paya is often mentioned in the same breath as nihari as the great bone-broth dish of Pakistan. Where nihari is the breakfast dish of Karachi, paya is the dish of Lahore and the Punjab — traditionally cooked overnight in large pots and served in the early morning with hot naan, chopped ginger, and green chillies. The appeal is primal: bones slow-simmered for hours release collagen, marrow, and a cartilaginous richness that creates a broth so deeply flavoured that it barely needs seasoning.

Good paya requires two things: clean trotters and time. The butcher should have the trotters cleaned and split for you. The time is non-negotiable.

Ingredients

Lamb or beef trotters, cleaned and split4 pairs

Onions, thinly sliced3 large

Ginger-garlic paste4 tbsp

Whole black peppercorns1 tbsp

Whole cloves8

Black cardamom3

Green cardamom5

Cinnamon sticks2

Bay leaves4

Turmeric1 tsp

Red chilli powder1 tsp

Coriander powder1 tbsp

Salt2 tsp

Oil or ghee5 tbsp

Water3 litres

Garam masala (at end)1 tsp

Method

Clean and blanch the trotters

Place trotters in a large pot, cover with cold water, bring to a boil. Simmer 10 minutes then drain and rinse under cold water. This removes impurities and keeps the broth clear.

Fry onions and whole spices

Heat oil or ghee in your largest heavy pot. Add sliced onions and fry until deep golden — 20 minutes. Add all whole spices, stir 1 minute. Add ginger-garlic paste, cook 3 minutes.

Add trotters and masala

Add blanched trotters, turmeric, red chilli, coriander powder, and salt. Stir and fry on high heat for 5 minutes to coat each trotter in the spiced oil.

The long simmer

Add 3 litres of water, bring to a boil. Skim any foam. Reduce heat to the lowest possible setting, cover, and simmer for 6–8 hours. Check every hour — the water level should stay above the trotters. Top up if needed. The broth is ready when it coats a spoon and the skin around the bones has completely softened.

Finish and serve

Add garam masala, taste for salt. Serve in deep bowls with the whole trotters. Garnish each bowl with chopped fresh ginger, sliced green chillies, fresh coriander, and a squeeze of lemon. Hot naan or kulcha is mandatory.

⏰ Overnight Method

Start paya at 10pm and let it simmer on the lowest gas flame overnight. Wake up to a ready broth — just reheat, add garam masala, and serve for a proper Lahori breakfast. Never leave an open flame unattended; use a heat diffuser under the pot.

Paya — The Collagen-Rich Trotter Broth Cooked Overnight