Heat ghee in a pot or pressure cooker.
Add the bones, ginger garlic paste, onion, cardamom, cinnamon, turmeric powder, and green chili.
Fry till all the water is dried up.
Add 4 to 5 cups of water and cover. Cook for 6 t 7 whistles or till the bones are little soft. It takes longer for the bones to cook than the meat.
Once the bones are done. Open the lid, adjust the consistency of the soup by adding water. Add the coriander leaves.
Bring to a boil. Remove from heat and serve hot.