Haleem Recipe

haleem

The month of Ramadan is synonymous with Hyderabadi Haleem, nothing like a hot plate of it during Iftar following the day-long fast. On your request, we managed to source its recipe from one of our generous chefs. So here it is..cook, eat and share it with your loved ones.

You will need:

1 ½ kilograms of Mutton
½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste
1 tbsp. Ginger Paste
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder
1 ½ tbsp. Coriander Powder
1 tsp. Turmeric Powder
Salt (to taste)
A pinch of Soda
1 ½ cup Ghee

For seasoning:

1 bunch of Fresh Mint Leaves (finely chopped)
1 bunch of Fresh Coriander Leaves (finely chopped)
Green Chilli (finely chopped)
1 tsp. Cumin Seeds (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root
1 large Onion (sliced)
4 Lemons (cut in quarters)
2 cups Ghee

Directions:

1. Heat Ghee in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
2. In a seperate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
3. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
4. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
5. Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with haleem.
6. Serve hot with fried onions, garam masala powder, fresh mint, and coriander leaves.

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