Traditional Nehari with unique taste

Nehari is not just a food, but an important part of family celebrations and traditions after Eid al-Adha. Slow-cooked with fresh sacrificial meat, especially leg meat and bones, this delicious pada adds to the joy of Eid. Nehari's thick broth made with the combination of spices and meat over a long period of time, the mind-blowing aroma and the unique taste allow the whole family to sit together and enjoy the joy of the meal. Therefore, in the days after Eid al-Adha, the traditional Nehari occupies a special place in many people's kitchens.

Materials
Leg of cow or goat: 2 kg
Chopped onion: 1 cup
Whole garlic cloves: ½ cup
Ginger paste: 1 tbsp
Chillies: 5/6 (chopped)
Bay leaves: 2/3
Small Cardamom: 4/5
Large Cardamom: 2
Star masala: 2
Cloves: 10/12
Cinnamon: 2/3 piece
Dry Chilli Powder: 1 tbsp
Turmeric powder: half teaspoon
Coriander powder: 1 tbsp
Salt: 1 tbsp or as per taste
Oil: Half a cup
Chillies: 20
Bread: 2 slices
Poppy batter: 1 tbsp
Almond batter: 2 tbsp

Boiling materials
Oil: 1/4 cup
Onion: ½ cup (chopped)
Crushed garlic: 1 tbsp
Dry Chillies: 4/5
Ginger powder: 1 tsp
Garam Masala: Half teaspoon
Roasted cumin powder: half teaspoon

First step
First put the beef leg pieces in the pressure cooker. Add 6 cups of water to all the spices except poppy seed batter and almond batter. Stir well with a spoon and put the pressure cooker in the oven. Increase the flame of the oven and keep it in the oven for 1 hour. If it is Khasi's foot, it should be kept for half an hour.

Second step
Soak the bread in water after discarding the hard part around it and squeeze it. After 1 hour open the lid of pressure cooker and pour paa with masala in another spreader. Place the pot in the oven and add the poppy seed batter and almond batter. Saute the onion well until it melts. After some time add 2 cups of water. Now make a paste of the soft bread soaked in half a cup of water and add little by little to the pot. Cook for another 5 minutes and lower the flame.

The third step
Heat oil in another pan. Fry chopped onions. Add chopped garlic when the color of onion becomes transparent. Stir well. Add chopped ginger and dry chillies. When the onions are roasted, cover the pan with 2 teaspoons of Nehari broth. After 2 minutes open the lid and pour the rest of the nehari. When the balls rise, cover the pan with garam masala powder and cumin powder. Do not reduce the heat of the stove. After 5 minutes turn off the oven and wait for 5 minutes. Stir and pour into serving bowls.

Serving: Sprinkle onion and chopped coriander leaves and serve delicious nehari.