Haleem is a traditional hyderabadi food which we all love. Its super spicy, meaty and ofcoarse lip-smackin’ yummy. When it comes to eating haleem sprinkled with green chilli,ginger shavings and lime, there is no stopping us. Too much becomes too little 😛 Now a days we have packed masalas for everything and similarly for haleem we get the ever so popular shan haleem mix. But in my dictionary there can be NOTHING that can compete with home-cooked, traditionally-traditional haleem. EVER. 🙂 So here’s the recipe which makes this mouth-watering haleem.
1 kg boneless meat- mutton or lamb
3 cups cracked wheat
4 tsp ginger-garlic paste
3 green chilies
5 teaspoons fresh grated coconut
1 cup each urad, tur and chana daal
1 cup long grain basmati rice
1 tsp red chilli powder
¼ tsp turmeric powder
½ tsp black pepper corns
1 teaspoon zafran
1 teaspoon black cumin seeds
1 cinnamon stick,
2-3 cardamom cloves
1/2 cup oil(or ghee)
1 cup fresh coriander leaves,
¼ cup fresh mint and
5-6 green chillies
Salt to taste
Oil and ghee as required
1 cup crispy golden fried onions
chopped corriander leaves
5 teaspoons of onion flavored oil
– First wash and soak the cracked wheat for at least half an hour. Then wash and clean the mutton thoroughly. Do trim away excess fat.
– Mix the mutton with ginger-garlic paste, ½ tsp salt, red chilli powder and turmeric powder.
– Cook the mutton on high flame for 8-10 minutes in a pressure cooker and then let it simmer simmer for another 15-20 minutes. After it cools down, shred and keep aside.
– Boil the cracked wheat along with rice, urad, tur and chana dal. Add ginger-garlic paste, pinch of turmeric powder, 2-3 green chillies, ½ tsp black pepper corns in 8-10 cups of water until it’s cooked completely and the water is almost absorbed by the wheat.
– Put this wheat in a blender and puree it in batches. Remove and keep aside.
– Heat the oil in another container adding all the whole spices and shredded meat, ½ cup fresh coriander and saute for a 2-3 min.
– Add 3 cups of water and bring it to a boil. Add the cooked wheat and mix well. Keep adding a little bit of ghee from time to time so that the mixture doesn’t stick to the pan. Add zafraan. Do check the salt and add if needed.
– Let it simmer for half an hour. Ideally, it should simmer for 9-10 hours. Keep stirring in between. Serve hot with garnishing of fried onions, sliced green chillies, lemon juice and freshly chopped coriander.
Have a Spicy Cooking Day 🙂 🙂 xoxo
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