Ingredients:
- Cooking oil ½ Cup
- Laung (Cloves) 2-3
- Darchini (Cinnamon sticks) 3-4
- Sabut kali mirch (Black peppercorns) ½ tsp
- Tez paat (Bay leaves) 3
- Zeera (Cumin seeds) ½ tbs
- Pyaz (Onion) sliced 2 medium
- Mutton boneless meat ½ kg
- Haddi guddi (Soup bones) 150 gms
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) 1 & ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Javatri powder (Mace powder) 1/4 tsp
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Pani (Water) 1 litre or as required
- Gandum (Wheat) ½ Cup (soaked overnight)
- Chana daal (Split bengal gram) ½ Cup (soaked overnight)
- Jau (Barley) ½ Cup (soaked overnight)
- Masoor daal (Split orange lentil) 1/4 Cup (soaked overnight)
- Mash daal (White lentil) soaked 1/4 Cup (soaked overnight)
- Chawal (Rice) soaked 1/4 Cup (soaked overnight)
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Pani (Water) 3 litre or as required
- Namak (Salt) adjust according to taste
Tadka:
- Cooking oil 1/4 Cup
- Pyaz (Onion) sliced 1 medium
Assembling:
- Pyaz (Onion) fried
- Chaat masala
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander)
- Lemon slices
Directions:
In pot,add cooking oil,cloves,cinnamon sticks,black peppercorns,bay leaves,cumin seeds and mix.
Add onion,mix well and fry until golden brown.
Add mutton boneless meat,soup bones and mix well until changes color.
Add ginger garlic paste and mix well.
Add turmeric powder,coriander powder,salt,red chili powder,mace powder,nutmeg powder,mix well and cook for 2-3 minutes.
Add water,mix well and bring it to boil,cover and cook on low flame for 1 hour or until meat is tender.
Take out soup bones and bay leaves.
In pot,add wheat,split bengal gram,barley,split orange lentil,white lentil,rice,red chili powder,salt, coriander powder,turmeric powder,ginger garlic paste and water,mix well and bring it to boil,cover and cook on low flame for 1 hour or until tender.
Now add prepared qorma,mix well and blend well with the help of the hand blender.
Add salt,mix continuously and cook on low flame until desired consistency.
For Tadka:
In frying pan,add cooking oil,onion and fry until golden brown.
Add it in pot and mix well.
Assembling:
Garnish with fried onion,chaat masala,ginger,fresh coriander,lemon slices & serve!
Ajza:
- Cooking oil ½ Cup
- Laung (Cloves) 2-3
- Darchini (Cinnamon sticks) 3-4
- Sabut kali mirch (Black peppercorns) ½ tsp
- Tez paat (Bay leaves) 3
- Zeera (Cumin seeds) ½ tbs
- Pyaz (Onion) sliced 2 medium
- Mutton boneless meat ½ kg
- Haddi guddi (Soup bones) 150 gms
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Haldee powder (Turmeric powder) 1 & ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Javatri powder (Mace powder) 1/4 tsp
- Jaifil powder (Nutmeg powder) 1/4 tsp
- Pani (Water) 1 litre or as required
- Gandum (Wheat) ½ Cup (soaked overnight)
- Chana daal (Split bengal gram) ½ Cup (soaked overnight)
- Jau (Barley) ½ Cup (soaked overnight)
- Masoor daal (Split orange lentil) 1/4 Cup (soaked overnight)
- Mash daal (White lentil) soaked 1/4 Cup (soaked overnight)
- Chawal (Rice) soaked 1/4 Cup (soaked overnight)
- Lal mirch powder (Red chili powder) ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 tsp
- Haldee powder (Turmeric powder) 1 tsp
- Adrak lehsan paste (Ginger garlic paste) ½ tbs
- Pani (Water) 3 litre or as required
- Namak (Salt) adjust according to taste
Tadka:
- Cooking oil 1/4 Cup
- Pyaz (Onion) sliced 1 medium
Assembling:
- Pyaz (Onion) fried
- Chaat masala
- Adrak (Ginger) julienne
- Hara dhania (Fresh coriander)
- Lemon slices
Directions:
Pot mein cooking oil,laung,darchini,sabut kali mirch,tez paat aur zeera dal ker mix karein.
Pyaz dal ker ache tarhan mix karein aur golden brown hunay tak fry ker lein.
Mutton boneless meat aur haddi guddi dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
Adrak lehsan paste dal ker ache tarhan mix karein.
Haldee powder,dhania powder,namak,lal mirch powder,javatri powder aur jaifil powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur halki ancch per 1 hour ya gosht gul janay tak paka lein.
Haddi guddi aur tez paat ko nikal lein.
Pot mein gandum,chana daal,jau,masoor daal,mash daal,chawal,lal mirch powder,namak,dhania powder,haldee powder,adrak lehsan paste aur pani dal ker ache tarhan mix karein aur ubal aay ka bad dhak dein aur halki ancch per 1 hour ya gul janay tak paka lein.
Add tayyar qorma dal ker ache tarhan mix karein aur hand blender ki madad sa ache tarhan blend ker lein.
Namak dal dein aur musalsal mix kertay rahien aur halki ancch per desired consistency anay tak paka lein.
For Tadka:
Frying pan mein cooking oil aur pyaz dal dein aur golden brown hunay tak fry ker lein.
Pot mein dal ker ache tarhan mix ker lein.
Assembling:
Fried pyaz,chaat masala,adrak,hara dhania aur leom slices sa garnish ker ka serve karein.
