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 Chiron. Let’s see this recipe !!

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

A 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 thoroughly and drain the water. Mix two large onions thinly sliced into the meat and set aside.

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

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.

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