Kashmiri Recipe with video

Seyun Kaliya/Yellow Meat
by ChandraMukhi Ganju
Recipe Video

Cultural Importance:

Kaliya is a delicacy prepared in Kashmir on all occasions, especially on Shishur, a ceremony held in honor of a new bride or a newborn baby at the onset of winter in December. Serve hot with Paratha or white boiled rice.

Recipe Seyun Kaliya/Yellow Meat
Serving size: 3-4 people


  • 1Lb or ½ kg of rib meat of goat/lamb
  • 2 tsp. badiyan/fennel powder
  • 1 tsp. shonth/ginger powder
  • 1 tsp. safed zeur/zeera/white cumin seed
  • Pinch of kreuhuan zeur/kala zeera/black cumin
  • 3 clove/roung
  • 1 tsp. lider/haldi/turmeric powder
  • 2 crushed aal/green elaichi/cardamom
  • 2 crushed bud aal/badi elaichi/black cardamom
  • Pinch of yeng/heeng/asafetida
  • Salt to taste
  • 2 cups of water
  • 2 tbsp. of milk
  • 1 tbsp. of vegetable cooking oil


  • Pour 2 cups water into a pressure cooker or cooking pan.
  • Add meat, crushed white zeera, green elaichi,cbig black elaichi, dalchin, roung, pinch of heeng, shonth, badiyan and 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 pan, 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.
  • Heat oil with little white 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.
Copyrights © 2007 Shehjar online
Your recipe of 'Kaliya' was interesting to watch especially step by step preparation and you have made it so easy for viewer to prepare this delicious dish.Typical words like Buda-aale, Doub-chamchi, mizaz added flavour to the language.Keep it up.
Added By kalpana razdan
The Kalia recipe and the video actually were mouth watering. These videos must be posted at you tube for all to enjoy. (Kashmiri Pandit cooking) Orzuv
Added By Raj Pandita
Dear Chandra Ji I enjoyed seeing the video. Kaliya with Tej patra gives a new flavor, while serving to the family or guests. Tej Patra are the leaves of the Darchiini. Can you please trace the origin of Kaliya and how was it introduced in KP tradition. I should thank Mr Deepak Ganju for bringing out the video part in these programs. I appreciate your efforts.
Added By Chaman Lal Raina
Thanks for kaliya recipe.Picture of kaliya is mouth watering and tempting. I never cooked kaliya before but now after seeing this video I will definitely try and am sure will be yummy.I never thought it will be so easy to cook kaliya. Thanks again.
Added By Rita Bhan
Thank you for posting this mouth watering recipe. Will definately give it a try. I always look forward to your recipes in the Shehjar magazine. :) Thanks for sharing.
Added By sonali kaul
Respected Chandra Ji Please demostrate about the Chaamni Kaliya, as ours is the vegetarian family. Vibhasa from Rajasthan
Added By Vibhasa Raina
Thanks Chandraji for the Kaliya recipe, I didn't know it was so easy to make. I make it in a different style, but I prefer your recipe as it is simple,easy and nutritious. I thought the amount was for just one Kashmiri individual instead of two -- just joking.
Added By Kaveri Hak
Thanks again for the wonderful recipe.Magar aesi kith paeth tarri fiqri ki mazz kyuth osus gomut ,so we are waiting for 'kaliya saal' :)
Added By Vandana Kaul
My Mrs was excited to see this mouth watering video. Indeed this naively prepared common dish 'Kaliya' has gained importance of its simplicity in preparing and grandeur of kashmiri audio has made it more special, 'YummyKaliya'.Using Turmeric powder in the middle of preparation and TADKA at last was the delicate part of your style. These kind of video will be more useful for the people who are tired of fast-food. Keep it up.
Added By subhash razdan
One thing I have always liked in your recipe is that you have always attached cultural importance to Kashmiri food. We eat Kashmiri food but never paid attention to their cultural and religious significances. Your information in this regard is valuable. I applaud you and admire your recipe given in a very simple way. Even I as a batta kot am tempted to try these.
Added By avinash raina
It is a remarkable effort to showcase Kashmiri Hindu recipes in such a way. I never imagined that it will be so easy. Thanks a ton.
Added By Priya Sapru
More than the recipe , it was a treat to hear someone expalining this to you in kashmiri language. It used to be treat at the Koshur saal in Srinagar , with cooks (vazaas) ladling hot kalia on the rice in the thali. Another thing to remind you of good old kashmir. Thanks
Added By Bhushan Ganjoo