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30 Years Old Bagga Haleem Chaney & Beef Paye | How to Make Haleem and Cookig Chanay | Street Food
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30 Years Old Bagga Haleem Chaney & Beef Paye , How to Make Haleem and Cookig Chanay , Street Food , roti boti gujranwala , gujranwala , pakistan , street food gujranwala , street food india , street food pakistan , paya , siri paye , paye recipe , cooking , chanay , chaney , breakfast , nashta , mutton chaney , mini cooking , village cooking , street food pk , bagga haleem gujranwala , baga haleem
bagga haleem chaney
Haleem Chaney and Beef Paye are likely variations of traditional dishes found in South Asian cuisine.
**Haleem Chaney**: Haleem is a rich, hearty stew made with wheat, barley, lentils, and meat (usually beef or mutton). It is slow-cooked for several hours to achieve a thick, porridge-like consistency. “Chaney” might refer to “chana” (chickpeas), indicating a variation of haleem that includes chickpeas.
**Beef Paye (or Paya)**: Paya is a traditional dish in South Asian cuisine made from the trotters (feet) of a cow, goat, or lamb. “Beef Paye” specifically uses cow trotters. The dish is cooked slowly in a rich, spiced broth, often enjoyed with naan or rice.
These dishes are known for their deep flavors and are often enjoyed during special occasions or in the colder months due to their hearty nature.
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45CG+99W Khiyali Bus Stop, Qaisar Colony, Gujranwala, Punjab