Naan Khaliya (Khaliya is Curry ) By Yaaseen Basit
Naan Khaliya (Khaliya is Curry )
Naan qalia is a dish that originates from Aurangabad, Maharashtra in India. It is a concoction of mutton and a variety of spices. Naan is a bread made in a tandoor (hot furnace), while qalia is a mixture of mutton and various spices.This dish is cooked in every Muslim weddings and receptions.Read More
- Mutton 1 kg
- Khuskhus 45 gms
- Dried Coconut 45 gms
- Yogurt 200 gms
- Onions 3 medium
- Ginger and Garlic Paste
- Coriander Powder 2 tsp
- Bhilawe Ki Chironji(Charoli are the tiny nut flavored seeds of Buchanania lanzan) 40-45 gms
- Turmeric Powder 1/2 tsp
- Red Chilli Powder 3-4 tsp or as per your need
- Mint Leaves 1 cup
- Coriander Leaves 1 cup
- Bay leaves 1-2
- Patthar Ka Phool 2-3
- Cloves 4-5
- Cinnamon Sticks 3-4
- Shah Zeera 1 tsp
- Salt to taste
- Oil 1/2 cup or according to your need
- Green Chillies
- Tsp Garam Masala powder
- (Preparing Dry Masala) : In a pan dry roast the coconut pieces or shreds on medium heat until they are light brown.
- Soak khuskhus in water for 10-15 mins.
- Drain khuskhus in a strainer and roast it on a pan on medium heat till it is light and changes colour.
- In the same way dry roast the bhilawe ki chironji till it releases nice aroma and changes colour.
- Dry roast the bay leaves and patthar ka phool together on medium heat untill it changes colour.
- Grinding Masala : In a mixer add all the dry roasted bhilawe ki chironji and grind it without adding water to a fine powder.
- Set aside.
- Finely crush the bay leaves and patthar ka phool.
- In a blender add the roasted coconut, khuskhus and coriander powder and grind it to a fine powder.
- Now add the finely crushed bay leaves and patthar ka phool into this mixture with a little water and blend it into a very fine paste.
- Main Masala: In a pressure cooker add mutton pieces, ginger and garlic paste, salt, turmeric powder, yogurt, shah zeera, cloves, cinnamon sticks, half of coriander and mint leaves.
- Pressure cook this mutton till it is 70 percent cooked.
- ( The rest 30 percent will be cooked afterwards).
- Do not add any water while pressure cooking meat.
- It will cook in its own water.
- In a wide open vessel add oil, once it is ready add vertically slitted green chillies, and a little ginger garlic paste to it, saute it for a few seconds and add the grounded coconut,khuskhus paste and saute this mixture on medium flame for 10-15 minutes.
- After that add red chilli powder to this mixture and remaining mint and coriander leaves.
- Saute until the mixture oozes oil out of it and it doesnt release any raw smell of masalas.
- At this stage add the 70 percent cooked mutton mixture and let it cook on high heat.
- Keep on stirring so that the masala doesnt stick on the vessel base.
- Keep on doing this untill oil oozes out.
- Add water to this mixture according to the consistency you want.
- Generally the consistency of the khaliya is quite thin.
- Now cover the vessel half with the help of a lid and let it cook on medium heat untill the meat is fully cooked.
- In the mean time take the grounded bhilawe ki chironji and add a little water to it.
- Dissolve chironji nicely into it so that no lumps are formed.
- When you think the khaliya is done, add the bhilawe ki chironji paste to this, add 2 tsp Garam Masala powder and stir continously for a good 5 mins, let the khaliya come to a boil and serve really hot with Nan.