• 8 payas, cleaned and cut into 3 pieces each
• 2 onions, chopped
• 1 tbsp sabut dhania
• 1 tsp jeera
• 4 tej patta
• 4 pathar ka phool
• 2 pieces dalchini
• 6 cloves
• 6 kalimiri
• 4 badi elaichi
• Salt to taste

Tie the following in a muslin cloth: dhania, jeera, tej patta, pathar ka phool, dalchini, cloves, kalimiri and elaichi.

Add water to the paya and place over heat. Add in the chopped onion and also the spices tied in muslin along with salt to taste.

Cook the Nahari on slow fire, preferably over charcoal for 4 to 5 hours. Remove the spice cloth and serve.

Nahari is served in the morning.

Nahari cooked overnight on a slow fire and served for breakfast is delicious.

by Pak101.com (few years ago!) / 1106 views