Haleem is a popular stew dish made of meat and lentils. It was introduced to the Hyderabadi cuisine during the rule of Nizams. The preparation takes some time but the end result is totally worth the effort and wait. Here is a haleem recipe that you can try at home.
Ingredients
1 kg mutton
3 cup broken wheat
2 tsp ginger paste
2 tsp garlic paste
1 cup urad dal
1 cup chana dal
1 tsp chilli powder
¼ tsp turmeric powder
2 cups yoghurt
½ cup cashews
1 cup onions
1 tsp garam masala
½ tsp black pepper
1 inch piece of cinnamon
½ cup ghee
1 cup chopped coriander leaves
½ cup mint leaves
6 green chillies
For garnish
4 lemon wedges
1 cup coriander leaves
6 green chillies
Preparation
Soak the broken wheat for at least half an hour
Cut the mutton into pieces and remove the fat
Pressure cook the mutton pieces with half teaspoon ginger-garlic paste, salt, chilli powder, garam masala and a pinch of turmeric powder for 8-10 minutes
Lower the flame after 4 whistles
Allow the mutton to cook for 20 more minutes on low flame
Shred the cooked mutton or mince it
Cook the broken wheat, urad dal, chana dal, ginger-garlic paste, turmeric powder, 2-3 green chillies and black pepper with 8-10 glasses water
Blend this cooked mix in a mixer jar into paste
Heat oil in a pan
Add the broken wheat mixture, shredded mutton coriander leaves, mint leaves and ghee
Mix everything well together
Cook for half an hour on low flame
Garnish generously with cashews, coriander leaves and lemon wedges.
