In a big pot take half cup oil and add paya bones and meat and fry until all water release by them dries. Now add 3 tbsp ginger garlic paste and fry

Add 1 tsp cloves, 2 bay leaves, half tsp cumin seeds and 1 tsp black pepper. Keep frying with continuous stirring

Add 1 tsp turmeric powder, 1 tsp red chilli powder, 1 tbsp coriander powder with little water and bhoonofy. Now add half quantity of Paya masala bhoono again.

Remove meat, keep aside and add later.
Add water to make a broth..(meine almost 2 lit Pani add kia tha) cook this broth at low flame for almost 4 hrs.

After 4 hrs add the meat pieces in broth.
If you find water quantity is more then increase flame so water evaporated.

Take one onion sliced and fried until golden brown. Now blend this fried onion with half cup yogurt. In pan take little oil add this onion mixture with 1 tbsp kashmiri red chilli powder for beautiful red color remaining Paya maslaa and bhoono. Add this baghar in Paya slaan and cook for one to two hour more or until meat tenderize.

Serve with naan.

Tips:
Consistency depends on your choice.
I also add 3 tbsp normal atta mix in half cup water and add with baghar in Paya masala.

We like medium consistency broth therefore this amount of water is enough if you want you can adjust water quantity as per your liking.
You can increase or decrease maslaa quantity as per your liking can add more chillies and black pepper if want.