Hyderabadi famous paya nihari

hello my readers,
 Yeah! the winters are started here and so its time for the nihari.Though nihari is popular in hyderabad among all of its seasons but we mostly prefer to have it during winters.Nihari is also served at weddings in hyderabad.
 Now lets talk about its history- the word nihari is originated from the word nahar(An Arabic word) which means "day" as it was typically served after sunrise Fajr prayers.The Nawabs used to eat Nihari early in the morning after Fajr prayers and then took a long nap before going to Zhuhr (afternoon Muslim prayers). The dish was eaten in  early hours of the morning because the stew is so rich, one is supposed to have an extended nap until the afternoon Muslim Zhuhr prayers, which occur after midday.
Later, it became popular among the labor class as a regular breakfast item.Nihari is cooked overnight in various vessels, sometimes even buried underground while it cooks overnight, which results in extremely tender morsels of meat, including the flavourful bone marrow.This is much less common today with the use of tenderer cuts of meat . It is served with a number of side dishes.Traditional nihari recipes call for 6–8 hours of cooking time, in addition to the preparation of the ingredients.

Nihari is now cooked by pressure cooking in order to save time. The nihari ingredients are now also available ready-mixed and packaged.

INGREDIENTS:

8-10 paya
Finely sliced onion- 1
1.5 tbsp ginger garlic paste
6 fresh garlic clove
1 bay leaf
1 (ready made) Potli Ka Masala or (home made) Nihari Masala powder 6tbsp
1/2 tsp turmeric
Fresh coriander leaves 1 bunch
Fresh mint leaves 1 bunch
Salt to taste
chilli powder
1 tbsp ghee
1 cup oil
water as required

METHOD:

1. Wash the payas properly with cold water and make sure that there are no hairs on its foot and hoof and if you find any hairs then remove them with a knife.
2. Add chopped onions, ginger garlic paste in ghee,  1 bay leave, fresh garlic clove,nihari powder, chilli powder, turmeric, salt, paya and 3 cup water and Pressure cook on high flame till 4 whistles, then cook on low flame for about 30 mins if your using meat and 1 hour if your using beef
3. Now add coriander/ mint leaves, and 5 cups of water and bring to boil. 
4. Next heat oil in a kadhai and deep fry the onions till it become brown in colour
5. Pour the oil in gravy, garnish with crispy onions & coriander leaves
6.  Your Hyderabadi Paya Nihari is ready. Serve it hot with Naan or paratha.