- Ethnicity - Kashmiri, North Indian
- Type of meal Lunch, Dinner
- 1 kg meat
- 100 gms suet and Fatty portions of Intestines (cut into pieces)
- 1 tea cup milk
- 1 tea cup Curd
- 2 pcs Green or Dry ginger (Approx 10 gms)
- 1 tbsp aniseed unground
- 2 nos. Cardamoms Big
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 2 tsp aniseed Powder
- 1 tsp Dry ginger Powder
- 1 tsp. garam masala
- 10 nos. Green Cardamoms
- 3 nos. Cloves
- 1/2 tsp caraway seeds
- 2 pinches asafoetida powder
- 1/2 tea cup mustard oil
- 1 tsp cumin Seeds
- salt to taste
- In a steel or tinned brass or copper 'Patila' of about three to four litres capacity, pour a litre of water and put in it the meat, along with the suet and fatty intestine pieces.
- Add green or dry ginger pieces, after crushing these a little by pounding.
- Also add 2 tsps. each of turmeric and whole aniseeds, along with half a tea spoon of chili powder, 2 crushed big cardamoms, 2 tsps of salt and a pinch of asafoetida.
- Stir well and put the 'Patila', after covering it with a lid, on medium heat to boil slowly for half an hour.
- Generally in Kashmir, to prepare this dish earthenware vessels, a 'Leij' for a kg. and a 'Deg' for 3 to 5 kgs. of meat, are used. These give a special aroma to this cherished Dish, which is a must in all big Dinners.
- Remove the vessel from the fire, and by straining through a colander or a strainer or a coarse cloth, collect all the soup in a bowl.
- Sort out all the semi-cooked meat pieces from the strained mass and discard all the boiled ginger pieces, aniseed, cardamoms, bone pieces etc.
- Wash the vessel and pour in it the soup.
- Add the milk and curd, after thoroughly churning these together along with powdered aniseed, remaining turmeric and powdered dry ginger.
- Bring it to boil again, while the contents of the 'Patila' are constantly being stirred by a wooden or a steel ladle, so that the curd and milk do not crack, and separate from the soup.
- When a homogeneously blended gravy is formed, add the sorted and half cooked meat, fatty intestines and suet.
- Occasionally stir the contents gently.
- Let it simmer on low heat. Meanwhile in a pan or a 'Kadahi' heat the mustard oil, till the foam disappears, and after removing the pan from the fire, let the oil cool a bit.
- Add a pinch of asafoetida, cloves and the cumin seeds.
- Stir till the cloves, cumin seeds and the asafoetida gets fried but not charred. This imparts an aroma to the oil.
- Add this oil along with fried Spices to the meat, while it is simmering.
- Stir with a ladle and let cook on low heat, till the meat is tender.
- Now add garam masala and caraway seeds, and a bit crushed green cardamoms. stir and remove the 'Patila' from the fire for serving the dish.
- If the dish is not to be served immediately, then the garam masala, caraway seeds and green cardamoms, are added a little time before serving, while the dish is again brought to boil.
- 'Qaliya' should be piping hot while being served. In feasts it is always served as a first course, directly ladling it on the 'Bata' (Plain Cooked rice).
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