Hyderabadi Haleem Mutton Haleem Haleem Recipes

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| 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.