Hydrabadi Haleem

Hydrabadi Haleem

Cooking Time

Preparation Time : 600

Cook Time : 90

Total Time : 690

Ingredients

Serves 6

  • Mutton 1 kg

  • Broken wheat 1/2 kg

  • Chana dal 1/2 cup

  • Toor dal 1/2 cup

  • Moong dal 1/2 cup

  • Masoor dal 1/2 cup

  • Sliced onions 5 large

  • Ginger garlic paste 3 tbsp

  • Red chilly powder 3 tsp

  • Turmeric 3 tsp

  • Coriander powder 3 tsp

  • Cumin seed 1 tsp

  • Black pepper 8 to 10

  • Black cardamom 2

  • Clove 8

  • Cinnamon stick 1/2 inch piece

  • Whole spices powder 1/2 tsp

  • Salt 2 to 3 tsp or as needed

  • Chopped coriander leaves 2 tsp

  • Mint leaves 1 tsp

  • Lime 1

  • Oil 1 cup

Directions

  • 01

    Soak broken wheat for 8 hours, then wash and drain it.

  • 02

    Soak each dal seperately for 2 hours. Then wash and drain it.

  • 03

    Boil broken wheat with enough water and salt in presurre cooker.

  • 04

    Cook till 5 to 6 whistles appear. Then open the lid ,check done or not and if done let it cool then grind coarsly in grinder.

  • 05

    Mix soaked and drain dals together, boil with enough water, salt 1 tsp red chilly powder, 1/2 tsp turmeric,1 tsp ginger garlic paste in pressure cooker till 3 to4 whistle. When done let it cool and grind corsly in grinder.

  • 06

    Heat oil in pressure cooker, fry 1 sliced onion till brown, we'l take brown onion for garnishing,so keep aside.

  • 07

    In same oil ad all whole spices (as mentioned above ) ,let it crackle for few seconds.

  • 08

    Now ad 4 sliced onion and cook till soften. When onion soften ad properly washed mutton and cook for 5 minutes.

  • 09

    Ad all spices, salt and sufficiant water ,cover the lid and cook till 4 to 5 whistles appeared.

  • 10

    Check whether mutton is cooked or not, if cooked ad corsly grind broken wheat, corsly grind dal ,3 cups of water and required salt.

  • 11

    Mix together well and simmer for 30 minutes with covered lid at very low flame.

  • 12

    30 minutes later, reduce extra water and switchoff the flame.

  • 13

    Sprinkle garam masala powder and mix well, haleem consistency is neither too thick nor too thin.

  • 14

    Pour in serving bowl, garnish with mint leaves, chopped coriander leaves and lemon. Serve hot.

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