Haleem Recipe Hyderabadi With Beef Or Mutton

HALEEM RECIPE, HYDERABADI WITH BEEF OR MUTTON

Steps:

• Take wheat and barley in a pot. Wash and soak for 4 hours at least or preferably overnight.
• Combine lentil and rice in another pot. Wash and soak for 2 hours.
• Take soaked lentils, wheat and barley in a large heavy bottomed pot. Add salt, ginger, garlic, green chilli paste and water. The level of water should be 2 inch above the grains. Bring it to a boil then reduce heat to slow, cover the lid tightly and cook for 60-90 minutes until wheat grains are soft and mushy. Keep stirring at intervals.
• In another pot fry thinly sliced onions until golden.
• Now add meat and haleem spice mix to it. Mix well and stir fry on high heat for 2-3 minutes until the color of meat changes. Then fill the pot with just enough to barely cover the meat. Bring it to boil, then cover the pot tightly and cook for 30-45 minutes until tender. Meat curry is ready, let it cool.
• Remove meat (and bones, if using) from the curry with a slotted spoon, set aside. Add the gravy to the grains and lentil and blend it with an immersion blender. ( Add cold water if the mixture is too thick to avoid too much strain on the machine.)
• Shred the meat in the food processor in batches. (Discard the bones, if used.) Add the shredded meat and yogurt in the haleem. Mix well and cook further on slow heat and keep stirring at interval to avoid sticking from bottom.
• Stir with a ghotna or a sturdy wooden spatula in a circular motion for 5-10 minutes with intervals for sticky and homogenised texture. If the haleem is very thick add water and adjust consistency.
• Do a taste test and adjust salt. Adjust heat if needed by adding more haleem spice mix.
• In a pan heat oil and fry garlic until lightly golden. Then all the ingredients of tempering and fry for one minute. Add tempering in the haleem pot and mix well. Haleem is ready.
• Fry sliced onion in pan until golden. Work in two batches. Spread onions on kitchen towel so it gets crispy.( Skip this step if using store brought fried onions.)
• Fill a large bowl with hot haleem. Garnish with fried onions, mint, and ginger slices. Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. This step is optional.Serve with lemon wedges and a place of condiment on the side.
• Heat 2-3 tablespoon of oil until smoking hot and drizzle over the bowl of haleem. This step is optional. Serve with lemon wedges and a plate of condiments on the side.

HYDERABADI HALEEM RECIPE: HOW TO MAKE HYDERABADI HALEEM RECIPE AT HOME | HOMEMADE HYDERABADI HALEEM RECIPE - TIMES FOOD

Steps:

• To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.
• To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
• Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until its cooked completely and the water is absorbed. Blend this mix for a few seconds.
• Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.
• To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.

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.

HALEEM RECIPE HYDERABADI, MUTTON HALEEM RECIPE

Steps:

• Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.
• Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds(shahi zeera), black pepper corns.
• Add salt as per taste, add turmeric powder.
• Add little water(1 glass approx...), mix well and cook the mutton until it is tender.
• Take a pressure cooker, into it add daliya/broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.
• Add about 3 glasses of water and pressure cook until the dals get soft.
• In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.
• In the same blender, add the cooked dals and blend into a fine paste and keep aside.
• In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.
• Add ginger garlic paste and saute well.
• Add fresh coriander leaves, mint leaves, green chillies, mix well.
• Add black pepper corn powder, turmeric powder and mix well.
• Add beaten yogurt, mix and cook for 5 minutes on low flame.
• Add the blended paste of dals and also the blended paste of mutton into it.
• Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.
• Add the mutton stock and mix well.
• Add pure ghee all over and mix.
• Cover the lid and cook it for about 15 minutes on low flame.
• Remove the lid and give a mix.
• Switch off the flame.
• Haleem is ready to serve.
• Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.
• Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.
• Enjoy the delicious Ramadan special mutton haleem.