Haleem Recipe Hyderabadi Mutton Haleem

HYDERABADI MUTTON HALEEM RECIPE

Steps:

• Wash and soak the cracked wheat and the dals separately for at least two hours or overnight
• Mix the mutton with ginger-garlic paste, salt, yogurt and turmeric powder.
• Cook the mutton till done or alternatively pressure cook for about 10 minutes and then simmer for another 15 minutes. After the mutton cools down, shred and keep aside.
• Now boil the cracked wheat along with dals. Add the green chilies, the coriander leaves, cloves, cinnamon, cardamom, kebab chini, cumin seeds and shahi jeera in 8-10 cups of water until it's cooked completely and the water is almost absorbed by the wheat.
• After the cooked wheat has cooled a bit, run it in a blender and puree it in batches. Remove and keep aside.
• Heat 2 tbsp ghee / oil in another container adding all the shredded meat, saute for a 2-3 min.
• Add the wheat paste and mix well. Keep stirring frequently. Cook until all the wheat is thoroughly mixed with the mutton and big bubbles start forming in the haleem.
• Fry the onions or caramelize them in the remaining oil.
• Serve hot with garnishing of fried onions, ginger juliennes, coriander leaves and lemon wedges.

HYDERABADI HALEEM

Steps:

• Soak haleem wheat in water overnight (soak 30 minutes if using cracked wheat). Soak the lentils for 30 minutes.
• Heat oil in a wide deep frying pan and fry sliced onions in batches until light golden brown and crisp. Do not crowd the pan. Drain onions on paper towels and set aside (See note for easy haleem).
• In a cooking pot, heat 1 tablespoon oil and brown the meat. Add ginger, garlic and sauté couple minutes. Then add yogurt and cook 5 minutes.
• Next add half the fried onions, 3 teaspoons garam masala, ground coriander, ground cumin, chili powder, turmeric, ground black pepper, salt, green chilies and stir couple minutes.
• Add two cups of water or stock and bring it to a boil. Lower the heat, place a lid and let it simmer for 1 to 2 hours until meat is well done.
• While the meat is simmering, take wheat, barley, lentils and 4 cups of water or stock in another large cooking pot. Bring it to a boil, lower the heat and simmer for one hour until the grains and lentils are mushy.
• Separate the bones from meat and discard. Shred the meat very well using forks, potato masher or meat pounder and add it back to the meat sauce.
• Using a hand blender or table top blender, blitz the cooked grains and lentils to a smooth paste.
• In a large cooking pot, combine shredded meat with the gravy, grains-lentils mixture, 2 tbsp cilantro, 1 tbsp mint and bring it to a boil. Lower heat and let it simmer for 30 minutes. Add 1 teaspoon garam masala and simmer 10 minutes. Use extra water or stock as needed
• Drizzle ghee on top. Garnish with remaining fried onions, chopped cilantro, chopped mint, toasted cashews. Serve lemon wedges on the side.

HYDERABADI HALEEM| MUTTON HALEEM| HALEEM RECIPE

Steps:

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• Cut Onion into thin slices.
• Wash Mutton thoroughly.
• Take 1 Tbsp. of Ghee in a PRessure cooker and heat it properly.
• Temper the Ghee Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
• Add sliced onion and fry till those turn translucent.
• Now add ginger and garlic paste and cook till oil leaves from the side of the mixture.
• Add Mutton chunks and mix thoroughly.
• Add 1/2 Tsp. of salt and slit Green Chilies.
• Now add 2 Cups of Hot water and cover the cooker with the lid with the weight on.
• Cook on low flame until 7 whistles come out from the Pressure cooker.
• Open the Cooker once the pressure drops completely.
• Separate the bones from the mutton and mash the mutton slightly using a spatula.
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• Cut the onion into thin slices.
• Heat the oil in a Pan and deep fry the onions and keep aside. Use the same oil and fry the Cashew nuts till those turn browning in color.
• Dry roast the Rose petals and keep those aside.
• Take 1 tsp. ghee in a pan and heat it.
• Temper the Ghee with Cinnamon Stick, Black Cardamom, Green Cardamom, Clove, Kebab Chini, and Mace.
• Add all the pulses (Wheat, Rice, and lentils) until those emits a nutty aroma.
• Switch off the flame and leave the pulses until cooled down completely.
• Take the mixture along with roasted rose petals and 1/3 of the fried onion and1/3 of the fried Cashew nut and grind into a coarse mixture.
• Take the mixture along with 8 Cups of water and 1/2 Tsp. of salt in a pressure cooker and cook on low flame with the weight on for 20 minutes.
• Switch the flame off and wait till the pressure drops to open the Cooker.
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• Now Transfer the mashed mutton to the cooker containing Lentil mixture and cook on low flame for 2 hours.
• You may add little water in between.
• Adjust the salt if required.
• Stir in every 10 minutes.
• Once done, add rest of the Ghee and cook for 5 more minutes.
• Top Hyderabadi Haleem with Fried Onion, Fried Cashew Nuts, and Lemon Juice and serve hot.