Nihari

1. Dissolve Nihari mix pouch 1 with 200 ml of water to make a paste and keep aside for 20 minutes.
2. In a pressure cooker heat 200 grams oil, add nihari paste of pouch #1 to this and cook for 2-3 minutes, then add 1 kg meat with nalli bones and 150 gms curd. Mix well and stir continuously till oil surface.
3. Add 1.5 liter of water, mix thoroughly, close lid of pressure cooker and cook on high flame till 3rd whistle.
4. After 3rd whistle reduce flame to low and cook for 5-7 minutes. Put off flame and let cooker cool down.
5. Heat 100gms oil in a pot add masala of pouch #2 (Mixed with 200ml water) mix thoroughly, stirring continuously for 2 minute.
6. Remove lid of pressure cooker check if meat become tender. If required pressure cook for another one whistle. Transfer the meat to pot with masala of pouch #2, add 3 more glass of water, mix well, cover pot and cook on high flame for 2-3 minutes stirring continuously till mixer comes to a boil.
7. Keep a tawa on stove and keep the pot on tawa. Cook on slow flame for 1 hour.
8. Close stove and add green coriander leaf. Serve hot with Roti or bread.

Note: If required add salt and Chilly powder as per taste.