If you have ever been to Lahore, you know that Bong Paya is not just a dish — it is an experience. Steaming hot, falling-off-the-bone tender beef shank and trotters, slow cooked in a deeply spiced broth and served with hot naan in the early hours of the morning — there is truly nothing like it. This is the kind of food that Lahoris have been waking up for at dawn for generations!
Living in California, this is one of those dishes I miss the most from back home. The thick, collagen-rich gravy, the melt-in-your-mouth bong, the warmth of the spices — it is pure comfort in a bowl. I have worked hard to get this recipe as close as possible to the real Lahori street style Bong Paya, and I am so happy to finally share it with you all!
The best part? I am using the Instant Pot which cuts the cooking time dramatically without sacrificing any of that deep, authentic flavor. No need to babysit a pot for hours — the Instant Pot does all the hard work for you!
What is Bong Paya?
Bong Paya is a traditional Pakistani slow-cooked dish made from beef shank (bong) and beef trotters (paya). It originated in Lahore and is one of the most iconic dishes of Lahori cuisine. The dish is cooked low and slow in a rich, spiced stock until the meat becomes fall-off-the-bone tender and the broth turns thick and gelatinous from the collagen in the bones. It is most commonly eaten as a breakfast dish, served with naan, kulcha, or roti, and is especially popular during winter mornings, Eid, and special family gatherings.
What is the Difference Between Bong and Paya?
Great question! Bong refers to the beef shank — the meaty part of the leg with the bone, packed with rich marrow. Paya refers to the trotters — the feet of the animal, which are full of collagen and give the gravy its thick, silky, gelatinous texture. In this recipe, both are cooked together which gives you the best of both worlds — meaty bong with the silky richness of paya!
Why You’ll Love This Recipe:
- Authentic Lahori street style flavor made at home
- Instant Pot method saves hours of cooking time
- Rich, deeply spiced gravy with fall-off-the-bone tender meat
- Perfect for Eid, winter mornings, or a special weekend breakfast
- Impressive enough to serve to guests
Tips for the Best Lahori Bong Paya:
- Do not skip the stock step — this is where all the deep flavor comes from. The longer the stock, the richer the broth
- Bhunofying (cooking down) the onion paste with the spices until oil separates is the most important step for the gravy — do not rush this
- Use full fat yogurt in the gravy paste for the best result
- The gravy will thicken as it sits — add a splash of reserved stock to loosen it when reheating
- Garnish generously with fresh ginger julienne, green chilies, fresh coriander, and a squeeze of lemon — this is how it is served in Lahore!
Serving Suggestions:
Bong Paya is best served with any of the following:
- Hot naan or kulcha (the classic Lahori pairing)
- Roti or paratha
- Steamed rice for a heartier meal
For garnish, top with fresh ginger julienne, sliced green chilies, fresh coriander leaves, and a wedge of lemon on the side.
Storing:
- Store in an airtight container in the fridge for up to 3 days
- Reheat on low heat on the stovetop, adding a splash of water or reserved stock to bring it back to the right consistency
- Bong Paya freezes very well — store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat on the stove
FAQs:
What does Bong Paya mean? Bong refers to beef shank and Paya refers to trotters (feet). Together they make one of the most iconic slow-cooked dishes in Lahori cuisine.
Can I make this without an Instant Pot? Yes! Cook the stock on the stovetop in a large heavy-bottomed pot on low heat for 3–4 hours until the meat is completely tender and falling off the bone. The flavor will be equally amazing — it just takes longer.
Can I use only bong or only paya? Yes — you can make it with just beef shank or just trotters. However, using both gives the gravy its signature thick, silky texture from the paya collagen combined with the meatiness of the bong.
Why is my gravy not thick enough? The thickness comes from the collagen in the paya and the reduction of the stock. Simmer the gravy uncovered for a little longer to reduce and thicken it. It will also thicken naturally as it cools.
What is bhunofying? Bhunofying (bhunai) is a Pakistani cooking technique where you cook the masala paste down on medium-high heat, stirring frequently, until the oil separates from the spices. This step is essential for developing the deep, rich flavor of the gravy — never skip it!
Can I make this ahead of time? Absolutely — Bong Paya actually tastes better the next day! Make it the night before, refrigerate, and reheat before serving. The flavors deepen beautifully overnight.
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Ingredients
Ingredients for the stock:
- 5 lbs Beef Shank
- 1.5 lbs Beef Paya (Trotters)
- 3 tbsp Coriander seeds
- 1/2 Onion medium sized
- 2 Garlic whole
- Ginger
- Salt to taste
- 1/2 tsp Turmeric powder
- 2 tbsp Cumin seeds
- 3 tbsp Fennel seeds
- 2 Star anise
- 2 Black cardamoms
- 5-6 Green cardamoms
- 1 Cinnamon
- 1 tsp Black pepper
- 1/2 tsp Cloves
- 2 Bay leaves
- Water
Ingredients for the gravy:
- 1/2 cup Oil
- 1/2 Onion sliced (medium sized)
- 1 tbsp Yogurt
- 1 Tomato medium sized
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Red chilli powder or to taste
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1/2 tsp Cumin powder
- 1 tsp Cumin seeds
- 7-8 Blak pepper
- 4-5 Cloves
- 1 Black cardamom
- 5-6 Green cardamoms
- 4 Red chili buttons
Instructions
Prepare the Stock in the Instant Pot:
- In an instant pot, add beef shank, paya, and all the stock ingredients.
- Pour enough water to cover the meat (do not exceed the pot's maximum fill line).
- Close the lid and set the valve to the seal position.
- Select pressure cook mode high settings and set the time to 15-20 mins. Times may vary.
- Once done, let the pressure release naturally for about 15 minutes, then carefully release any remaining pressure.
- Strain the stock, keeping the broth and cooked meat aside.
Prepare the Gravy
- Heat oil in a pot, add sliced onions and fry until golden brown.
- Blend fried onions, tomatoe,yogurt, ginger and garlic paste, to make a paste.
Combine Stock and Gravy:
- Next add the whole spices, sauté for a min and add the onion paste.
- Add the spices and cook (bhunofy) until oil separates.
- Add the cooked meat and strained stock to the gravy.
- Simmer for 20-30 minutes to allow the flavors to combine.
- Serve hot with naan, roti, or steamed rice.
Video
Notes
- Instant Pot cooking times may vary depending on the size and thickness of the meat — add 5 more minutes if the meat is not tender enough after the first cook
- If making on the stovetop without an Instant Pot, allow 3.5–4 hours total cooking time for the stock alone.
- Do not discard the strained stock — add it to the gravy for depth of flavor
- The gravy will naturally thicken as it cools due to the collagen from the paya — this is normal and a sign of a great Bong Paya!
- For an extra rich and dark gravy, fry the onions until very deep brown before blending
- Skim any excess fat off the top of the stock before adding to the gravy if preferred
- This dish tastes even better the next day as the flavors develop overnight