beef meat 2 kg
bones 4,5
wheat 250 gm 1-1/4 cup
barley 100 gm 1/2 cup
split bengal gram 100 gm ( CHANA DAAL ) 1/2 cup
split red gram 35 gm (TUVAR/ARHAR DAAL ) 1 serving spoon
split green gram 35 gm ( MONG DAAL ) 1 serving spoon
split red lentil 35 gm ( MASOOR DAAL ) 1 serving spoon
split black gram 35 gm ( URAD DAAL ) 1 serving spoon
wheat and barley soaked separately and lentils soaked in a separate bowl over night.
SPICES:
bay leaves 5 small or 3 large
salt 2 tbsp adjustable
garam masala pwd 1 tbsp adjustable
chat masala 1 tbsp adjustable
red chili pwd 4 tbsp heaped
turmeric 2 tsp
coriander pwd 2 tbsp heaped
ginger garlic paste 3 tbsp heaped
oil 1 cup for qorma and 2 cups for fried onions
tartaric acid 1 tsp
onion 2 med for qorma and 2 med for garnishing
green chilies for garnishing
coriander 2 tbsp and mint half bunch for garnishing
lemon 2,3
chat masala for garnishing
METHOD:
first boil all grams and lentils in a big pot or cooker ,just 1 cup water should remain in the end.
boil wheat and barley in a big pot or cooker and 1 cup water should remain in the end.
now fry half onions slightly golden and add ginger garlic paste with meat.
cook on high flame til all water dries out from the meat and it become pale.
then add all spices and 1 cup water.
cook properly to avoid raw flavor.
when oil comes out on top add 3 glass water for qorma and cook in a cooker
add 5 glass water for cooking in a pot.2 cups gravy should remain in the end.
cook meat completely as it become very soft and tender.
remove bones and bay leaves.
place all meat in a separate plat and shred them nicely.
now mix wheat and daals and blend them with a hand blender or use chopper,do not use juicer machine for this.
now add meat gradually in this and blend one more time.
mix all these in the gravy in a very large and non stick pot.
blend it again.this time til the texture you require.
add tartaric acid.
check the salt,garam masala and chat masala.
adjust it to your taste.
adjust consistency by adding water in it and simmer it for 5 minutes.
now fry remaining half onions and separate the oil.
pour oil on the daleem and keep fry onions for garnishing.
cut all the garnishing stuff and decorate your platter.
serve hot daleem with this platter and naans.
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