NAAN QALIYA

An Authentic Recipe from the city of Aurangabad.
There is a very big history behind this recipe .
Well this recipe comes from the time of Mohammed  Bin Tuglaq.
This mutton speciality was originated those days for the soldiers and is only made in Aurangabad.
This delicacy has spices and a special ingredient,Bhilawe ki Chirongi. Let’s see this recipe !!




                                                              "Naan Qaliya"

                                                   

Ingredients 

1.5 kg mutton or spring lamb (preferably with fat and bone)

3 large onions,thinly sliced

2 tbsp ginger garlic paste

1 tbsp turmeric powder

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp red chilli powder

2 tbsp desiccated coconut

1 tbsp poppy seeds

2 cups of full fat yoghurt,beaten

1 tbsp Homemade Garam Masala 

3 tbsp Bhilawe ki Chironji 

3 tbsp of Oil 

Salt to taste

4-5 Green chilli for garnish

Fresh sprig of coriander for garnish

Method :

Pan roast the coconut and poppy seeds. Then grind it into a thick paste.You can add a little water while grinding.

Pan roast the chironji and then grind it into a thick paste. You can add a little water while grinding.

Pan roast one large onion with a 1 tbsp of oil until it turns slightly brown.Then grind it into a thick paste.

Clean the meat throughly and drain the water. Mix two large onions thinly sliced into the meat and set aside.

In a deep bottommed vessel, add 3 tbsp of oil for heating. Traditionally it is prepared in a Aluminium deghchi.

Add the meat mixed with onions and follow by adding ginger garlic paste. Let the meat fry with the raw ingredients for 3 minutes.

Then add the dry powders. Turmeric powder, red chilli powder, cumin powder and coriander powder.Mix all the ingredients.

Cover and cook for 45 minutes over medium flame. Remember to stir the meat once to ensure thorough cooking.

Uncover and then add the beaten yoghurt into the partly cooked meat. Mix it throughly and cook it for another 20 minutes over medium flame.

Then add all your ground mixtures into the meat. The coconut-poppy paste,brown onion paste and chironji paste. Mix all the paste into the gravy.

Then garnish it with green chillies, fresh coriander and homemade garam masala and salt to taste.

Then cover it properly and cooking it on slow flame for another 30 minutes. This should be done until the meat is completely tender and the layer of oil has come on top. This is Indian with traditional Aurangabadi Naan which is made with yeast and fermented . It’s very soft and fluffy !! 

NOTES

Homemade Garam Masala : Dry Roast on the Tawa, 1 green cardamon, 2 black cardamon,1 tsp shai Jeera, 2-3 cloves, 1 tsp pepper corns, 2 inch stick of cinnamon, 1 bay leaf, 1 small nutmeg and 1 small star anise.

Then grind it in a small pestle and mortar or in a processor. This will yield a 1.5 tablespoon of garam masala.

Ready!!