PARVEEN'S INTERCONTINENTAL AROMATIC CUISINES

              This is one of the most popular Arab dishes made with meat and cereal.  In the holy month of 
         Ramadan it is made in almost all Arab houses.

INGREDIENTS

½ kg whole Wheat (washed and soaked over night)

100 gms Black gram (Urad ki dal), washed and soaked for 1 hour

1½ kg Meat (boneless)

4 Onions (sliced and fried)

2 cups curd (yoghurt)

10 green Chillies

2 tsp Garam Masala powder (ground mixture of clove, cardamom and cinnamon)

1 tbsp Coriander powder

1 tbsp Red Chilly powder

1 tsp Turmeric powder

50 gms Cooking oil

100 gms pure Ghee (clarified butter)

1 small cup of Lemon juice

1 small bunch of Coriander leaves (chopped)

1 small bunch of Mint leaves (chopped)

 Salt to taste

 

METHOD

Step 1

Marinate meat with 2 cups of curd, green chillies, 1 tsp garam masala powder, 1 small cup of lemon juice, coriander powder, turmeric powder, red chilly powder, salt to taste, 50 gms of cooking oil.  Add some coriander leaves and some mint leaves.  

Mix it thoroughly and keep it in the fridge for 10 hours.

 

Step 2

Heat oil in a pressure cooker.

Add the marinated meat and cook it for about 15 minutes until it gets dried.

Now add 1 cup of water if needed.

Now cover the lid and cook until it gets tender.

 

Step 3

Add whole wheat, black gram and 50 gms of cooking oil in a cooker and cook till they get tender.

Now add the cooked meat in the wheat.

Now keep it for cooling.

Put the mixture in a food processor and grind it .

Keep all the mixture in a vessel and cook for 1 hour by stirring.

Make sure that the mixture does not stick to the bottom.

 

Garnish with green chillies, coriander leaves, ginger, fried onion and garam masala.