Monday, August 17, 2009

Naan (Khaliya, Khalia, Qalia) (Aurangabad Special)

Naan Qalia is a dish that originated from Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is the bread made in tandoor (Hot furnace) while Qalia is a mixture of mutton and various spices.

History:

When Mohammad Tughlaq shifted his capital from Delhi to Daulatabad, there was a mass exodus of people from Delhi to Daulatabad. On the way to Daulatabad, the huge army of Tughlaq was exhausted. It was an uphill task to provide such a big army with food. But the smart Bawarchis (cooks) came up with a dish that could suffice the imposing army. They conceived the dish we call today as Naan Qalia. They dug a hot furnace and rolled out thusands of golden colored naan. Meanwhile Qalia was prepared by cooking mutton and adding number of spices in the huge cauldron.



Ingredients:
1. Mutton 1 kg
2. Khuskhus 45 gms
3. Dried Coconut 45 gms
4. Yogurt 200 gms
5. Onions 3 medium
6. Ginger and Garlic Paste
7. Coriander Powder 2 tsp
8. Bhilawe Ki Chironji(i dont know any other name for this ingredient) 40-45 gms
9. Turmeric Powder 1/2 tsp
10. Red Chilli Powder 3-4 tsp or as per your need
11. Mint Leaves 1 cup
12. Coriander Leaves 1 cup
13. Bay leaves 1-2
14. Patthar Ka Phool 2-3
15. Cloves 4-5
16. Cinnamon Sticks 3-4
17. Shah Zeera 1 tsp
18. Salt to taste
19. Oil 1/2 cup or according to your need
20. Green Chillies

Method:
(Preparing Dry Masala)

1. In a pan dry roast the coconut pieces or shreds on medium heat until they are light brown.
2. 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.
3. In the same way dry roast the bhilawe ki chironji till it releases nice aroma and changes colour.
4. Dry roast the bay leaves and patthar ka phool together on medium heat untill it changes colour

(Grinding Masala)
1. In a mixer add all the dry roasted bhilawe ki chironji and grind it without adding water to a fine powder. Set aside
2. 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:
1. In a pressure cooker add mutton pieces, ginger and garlic paste, salt, turmeric powder, yogurt, shah zeera, cloves, cinnamon sticks,and onions, half of coriander and mint leaves.
2. 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
3. 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.
4. After that add red chilli powder to this mixture and remaining mint and coriander leaves.
5. Saute until the mixture oozes oil out of it and it doesnt release any raw smell of masalas.
6. 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.
7. Keep on doing this untill oil oozes out.
8. Add water to this mixture according to the consistency you want. Generally the consistency of the khaliya is quite thin.


9. Now cover the vessel half with the help of a lid and let it cook on medium heat untill the meat is fully cooked.
10. 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.
11. When you think the khaliya is done, add the bhilawe ki chironji paste to this and stir continously for a good 5 mins, let the khaliya come to a boil and serve really hot with Aurangabadi special Naan


14 comments:

  1. Dear Sanaa,

    Ramaadhan Mubarak!!!

    I am an ardent lover of qaliya with naans. It is truly a delicacy. The Hyderabadi version is called surkh qaliya, with slightly different ingredients. But my favourite is Aurangabadi qaliya. I must have this dish to relish during Ramadhan month.

    All the best.

    ReplyDelete
  2. hi Sana ... doing a good job....congrats 4 globalising qaliya.

    ReplyDelete
  3. Ramdaan Mubarak!
    It is really refreshing to see the original recipe of naan khaliya. Desperately waiting to visit Aurangabad for this delicious dish. Good job.

    ReplyDelete
  4. Thank you all of you,, for your valuable comments

    ReplyDelete
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  6. Naan Qalia, it is spelled as...not Khaliya.

    But good that u uploaded info about Naan Qalia, something that we are proud of. Even Wikipedia has information on Naan Qalia.
    Thanks to people like you who are doing their best to take this local dish to places.

    ReplyDelete
  7. Which restaurant in Aurangabad serves Nan Qaliya? Mughal Darbar? Hotel Sagar? Is it served on special order or only during Ramazan? Tried locating a restaurant during our week-end and ended up eating some lip-smacking mutton curry with lots of tari but am not sure if was the real stuff!

    ReplyDelete
  8. its served in small resturants near city chowk and shagunj.... but itts best to eat is a in wedding

    ReplyDelete
  9. The recipe says that you need 3 Onions, however, the method seems to have forgotten the Onions completely. Please, complete it.

    ReplyDelete
  10. Thank u so much aboo for ur timely advice,,indeed the recipe is incomplete will try and complete it asap.

    ReplyDelete
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  14. What a great recipe it is. I have tested it on a few occasions. I am a proud resident of the Aurangabad city of the Maharashtra State. My friends also do like it very much. We will serve it to them in the near future. Kiran and Mrs. Surekha Kiran Korhalkar

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