How to make haleem

Fixings:  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  Sound Leaves:2 to 3  Oil:1/2 container  Wheat:1/4 kg  Barley:1/4 kg  Split Gram Lentils:1/4 kg  Green Gram:1/4 kg  Ginger Garlic:2 tablespoons  For Garnishing:  Seared onions  lemon  green coriander  mint  green stew  Strategy  Warm oil in a dish.  At the point when oil begins crackling, include all flavor powder and afterward onions and sear them until they turn brilliant dark colored.  Include salt, ginger garlic, red stew powder, turmeric powder, coriander powder, tomatoes, yogurt and meat and cook. Add 5 to 6 glass water to soften it well.  At the point when meat is delicate, cook it once more.  Pound cooked meat marginally to separate its fibers  Granulate all heartbeats including wheat and grain.  Add ground meat to ground heartbeats and place the pot on stove and continue moving the spoon (ghota lagana).  When it gets thicker, haleem is prepared.  Appreciate with ginger, lemon, fricasseed onions, mint, coriander and green chilies.

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