Dhaleem (Indian)

    Dhaleem (Indian)

·         Beef:1 kg

·         Onions:1/4 kg

·         Tomatoes:2 to 3

·         Salt:as per taste

·         Red Chili Powder:6 teaspoons

·         Yogurt:2 tablespoons

·         Turmeric Powder:1/2 teaspoon

·         Coriander Powder:4 teaspoons

·         All Spice Powder:1 tablespoon

·         Bay Leaves:2 to 3

·         Oil:1/2 cup

·         Wheat:1/4 kg

·         Barley:1/4 kg

·         Split Gram Lentils:1/4 kg

·         Green Gram:1/4 kg

·         Ginger Garlic:2 tablespoons

HOW TO COOK DALEEM

1.    Heat oil in a pan.

2.    When oil starts crackling, add all spice powder and then onions and fry them until they turn golden brown.

3.    Add salt, ginger garlic, red chili powder, turmeric powder, coriander powder, tomatoes, yogurt and meat and cook. Add 5 to 6 glass water to tenderize it well.

4.    When meat is tender, roast it again.

5.    Grind cooked meat slightly to separate its filaments

6.    Grind all pulses including wheat and barley.

7.    Add ground meat to ground pulses and place the pot on stove and keep moving the ladle (ghota lagana).

8.    When it gets thicker, haleem is ready.

9.    Enjoy with ginger, lemon, fried onions, mint, coriander and green chilies.