Bong Paya || Authentic Traditional recipe || Rawaeti Bong Paye

Dear friends presenting Bong Paya || Authentic Traditional recipe || Rawaeti Bong Paye. Copyright Protected INGREDIENTS Paya: Beef Paya: 1 (1.5 Kg) Goat Paya: 10 (1.5 Kg) Bong Meat (Beef/mutton): 1 Kg 4" cubes SPICES FOR YAKHNI Salt: 2 Tbsp Haldi: 1/2 Tbsp Ginger: 60 gm peeled in 2 pieces Onion: One Large peeled Garlic: 1 Bunch Unpeeled or 8 cloves peeled Fennel Seeds: 2 Tbsp Green Cardamom:12 Black Cardamom:4 Bay leaves:3 Cumin Whole: 1 Tbsp While Coriander: 2 Tbsp Whole Black Pepper: 1 Tbsp Cloves: 12 Cinnamon stick: 1 of 2" MASALAH INGREDIENTS Fried Onion: 100 gm Yogurt: 300 gm (If Not two sour then add 1/4 tbsp of citric acid or 4 tbsp of lime juice) Oil: 1 cup Garlic Paste: 3 tbsp Ginger Paste: 3Tbsp Salt: 2 tbsp Red chili Powder: 1.5 tbsp or to taste Kashmiri chili powder: 2 tbsp Haldi: 1 tbsp Jyfal Powder: 1/3 tbsp Javetri Powder: 1/3 tbsp Kala Zeera. 1/2 Tbsp. Ajwain: 1/2 tbsp Ginger Powder: 1 tbsp Klonji: 1/2 tbsp Green Cardamom: 8 Basic Garam Masalah: 1tbsp during cooking and 1 tbsp to spread after cooking Tez Patta: 3