First of all, the most important thing is to clean the parts of the head very carefully. Rinse under running water thoroughly to remove any grime or dirt. Be careful about that. The bones are really hard and you might end up hurting your hands. Keep that aside.
Heat a tablespoon of Oil in a Pressure Cooker. Add Cinnamon stick and the Caraway Seeds. Fry for a few seconds and add the Head parts along with the Ginger-garlic paste and all the other powdered spices along with half a small bunch of Coriander Leaves. Saute for about 5-10 minutes on a low heat and only then close the lid. Do not forget to add some water and pressure cook for 10 whistles or more accordingly.
Add water as required and take care not to add glasses of it. Add two or three cups (measuring cup) only. Let the pressure settle down before opening the lid. In the meantime, deep fry sliced Onions and set aside in the freezer for 10 minutes. Spread them on a plate before doing so. After 5-10 minutes, you can easily crush the fried Onions.
Add them to the cooked Head parts and mix well. Garnish with Garam Masala and the remaining half of the Coriander Leaves. Adjust Salt and allow it to simmer for 10 more minutes on a medium high heat. The gravy is usually semi thick. So keep the consistency according to that. And if required, add some hot water. Enjoy with Naans, Rumaali Rotis and Parathas.
