Neni Qaliya

== Description ==
* Ethnicity - Kashmiri, North Indian
* Type of meal Lunch, Dinner
== Ingredients ==
* 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
== Directions ==
# 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.
== Note ==
# 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).
Category:Kashmiri Meat Dishes
Category:Rice Recipes