Meat Kaliya is a delicacy prepared in Kashmiri household on all occasions, especially on weddings, Shishur, Shran –Sonder etc. Shishur is a ceremony held in honor of a new bride or a newborn baby at the onset of winter in December. Serve hot with white steam rice.

Method:

• Put 3 cups water into a pressure cooker or thick bottom Patilla.
• Add meat, crushed white zeera, green cardamom, black cardamom, cinnamon stick, cloves, pinch of heeng, Tej Patta, Fennel & Ginger powder. Add salt to water in pressure cooker.
• Pressure cook on high heat until first whistle or approx. 5 minutes. Then reduce to medium to low heat for another 10 minutes. Turn burner off and open the lid once pressure drops in cooker. Check for tenderness of meat.
• If cooking in Patilla cook covered approx. 20-25 minutes or until meat is tender.
• Open the lid and add turmeric powder and milk.
• Cook kaliya for 3-4 minutes without cover on high heat.
• Heat oil with little ½ a tsp of cumin and pinch of heeng and add to kaliya while hot.
• Crush with hands black zeera and sprinkle over kaliya.
• Cover with lid to retain flavor