Naan Khaliya (Khaliya is Curry ) By Yaaseen Basit


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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.
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Cooking Time

2 Hours

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  • 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


  1. 1

    (Preparing Dry Masala) : In a pan dry roast the coconut pieces or shreds on medium heat until they are light brown.
  2. 2

    Soak khuskhus in water for 10-15 mins.
  3. 3

    Drain khuskhus in a strainer and roast it on a pan on medium heat till it is light and changes colour.
  4. 4

    In the same way dry roast the bhilawe ki chironji till it releases nice aroma and changes colour.
  5. 5

    Dry roast the bay leaves and patthar ka phool together on medium heat untill it changes colour.
  6. 6

    Grinding Masala : In a mixer add all the dry roasted bhilawe ki chironji and grind it without adding water to a fine powder.
  7. 7

    Set aside.
  8. 8

    Finely crush the bay leaves and patthar ka phool.
  9. 9

    In a blender add the roasted coconut, khuskhus and coriander powder and grind it to a fine powder.
  10. 10

    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.
  11. 11

    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.
  12. 12

    Pressure cook this mutton till it is 70 percent cooked.
  13. 13

    ( The rest 30 percent will be cooked afterwards).
  14. 14

    Do not add any water while pressure cooking meat.
  15. 15

    It will cook in its own water.
  16. 16

    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.
  17. 17

    After that add red chilli powder to this mixture and remaining mint and coriander leaves.
  18. 18

    Saute until the mixture oozes oil out of it and it doesnt release any raw smell of masalas.
  19. 19

    At this stage add the 70 percent cooked mutton mixture and let it cook on high heat.
  20. 20

    Keep on stirring so that the masala doesnt stick on the vessel base.
  21. 21

    Keep on doing this untill oil oozes out.
  22. 22

    Add water to this mixture according to the consistency you want.
  23. 23

    Generally the consistency of the khaliya is quite thin.
  24. 24

    Now cover the vessel half with the help of a lid and let it cook on medium heat untill the meat is fully cooked.
  25. 25

    In the mean time take the grounded bhilawe ki chironji and add a little water to it.
  26. 26

    Dissolve chironji nicely into it so that no lumps are formed.
  27. 27

    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.

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