RAMADAN SPECIAL- HYDERABADI HALEEM

Although we are bangaloreans, Haleem was an instant hit in our home. This goes back to the days when my husband was in Hyderabad and he would get us parcels of Haleem from there, my kids love Haleem since then.

Nowadays, when stepping outside itself is such a rarity. I planned to make this delicacy myself. I made it and the results were amazing. Try this no-fail Haleem recipe to get perfect Haleem each time.

Preparation time	1:00 Hour
Cooking time	2:30 Hours
Serves	8

INGREDIENTS:

For Soaking:

*Wheat- 1 cup (approx. 100gms)

*Masoor dal- ½ cup

*Toor dal- ½ cup

*Mash gola- ½ cup

*Moong dal- ½ cup

*Chana dal- ½ cup

For Marination:

*Boneless mutton chunks- 1 kg

*Thick curd- 1 ½ cup

*Salt- to taste

*Red chilli powder- 3 tsp

*Garam masala powder- ½ tsp (if homemade, if using store bought, use 2 tsp)

*Chopped mint leaves- ½ cup

*Chopped coriander leaves- ½ cup

*Ginger garlic paste- 1 tbsp

Other ingredients:

*Desi ghee- 200 gms

*Thinly sliced onions- 400 gms

*Juice of 2 lemons

*Mint leaves- ½ cup, finely chopped (once again)

*Coriander leaves- ½ cup, finely chopped (once again)

*Cashewnuts- 12- 15

*Dalchini- 1’’ sticks 3-4

*Green cardamom- 7-8

*Cloves- 8-10

*Oil - 100 ml

PROCEDURE:

*Wash all the dals and wheat thoroughly, and soak separately.

*Cooking will be easier if you soak overnight.

*Wash mutton thoroughly and drain in a colander.

*Take a large mixing bowl, add mutton and all the ingredients listed under marination.

*Mix well and allow to marinate for atleast 2 hrs.

*Take a pressure cooker and transfer the marinated mutton to it.

*Cook it for around 7-8 whistles, or until the meat is soft and tender.

*Alternatively, you can slow cook in a heavy- bottomed vessel, but you have to stir continuously so that the mutton doesn’t stick to the bottom. This takes around 3-4 hrs.

*However, I prefer the pressure cooker method because it is conveniently easier and both taste almost similar.

*Allow the pressure to release naturally, now remove the mutton in a thick bottomed vessel.

*Mash it thoroughly using a masher. The mixture should be so finely mashed that the mutton should be reduced to shreads. Keep it aside.

*Meanwhile, mix wheat and dals in a pressure cooker, add 4-5 cups of water and pressure cook for 4-5 whistles.

*Now remove the whistle, stir the dals and add more water if required.

*Now pressure cook again for 5-6 whistles.

*Let the pressure release naturally.

*Now check if the dals and wheat are soft enough, if they are soft and mushy, mash them using a masher.

*The mixture should be very fine, so fine that you should not recognize the dals apart.

*Now, add the dal mixture to the shredded mutton and cook on a medium high flame stirring continuously.

*Now take a nonstick kadhai on another stove, Heat oil and add finely chopped onions and fry them on a medium flame till you get uniformly brown onions.

*Remove from oil and keep aside, divide the onions into two portions.

*The mutton-dal mixture should be continuously stirred on a low flame.

*Add half the brown onions to this mixture and keep stirring, check for salt and seasoning.

*Add more salt and chilli powder if you find it bland.

*Add lemon juice for that extra flavor. Now check if the mixture is thick enough. Remove from flame

*Add chopped mint and coriander leaves.

*Mix well, now heat the ghee in a pan and add cashews as per you taste (broken or whole), fry till light brown.

*Remove and keep aside.

*Take the cooked Haleem mixture and pour the hot ghee over it, take the cooking oil in which you fried onion, pour that too over the Haleem and mix well.

*Now comes the serving time, Take a serving bowl and serve Haleem in it, sprinkle some brown onion, topped with fried cashews. Serve hot with lemon wedges.

*Store Haleem in the refrigerator for 3 days and freezer for upto 1 month. Happy Iftar.