Cook Traditional Hyderabadi Haleem at HomeCook Traditional Haleem at Home

Ingredients

v  kg boneless meat- mutton or lamb

v  3 cups cracked wheat

v  4 tsp ginger-garlic paste

v  3 green chilies

v  5 teaspoons fresh grated coconut

v  1 cup each urad, tur and chana daal (Pulses)

v  1 cup long grain basmati rice

v  1 tsp red chilli powder

v  ¼ tsp turmeric powder

v  ½ tsp black pepper corns

v  1 tsp chironji

v  1 teaspoon zafran

v  1 teaspoon jeera and shahijeera

v  1 teaspoon kebab chini

v  1 cinnamon stick,

v  2-3 cloves,

v  2-3 cardamom

v  1/2 cup ghee

v  1 cup fresh coriander leaves,

v  ¼ cup fresh mint  

v  5-6 green chillies

v  Salt to taste

v  Oil and ghee as required For the garnish

v  1 cup crispy golden fried onions

v  ½ cup cashew nuts

v  5 teaspoons of onion flavored oil

v  1 lemon juliennes

 

Method

Ø  First wash and soak the cracked wheat for at least half an hour. Then wash and clean the mutton thoroughly. Do not trim away any excess fat.

Ø  Mix the mutton with ginger-garlic paste, ½ tsp salt, red chilli powder and turmeric powder.

 

Ø  Pressure cook the mutton on high flame for 8-10 minutes and then simmer for another 15-20 minutes. After it cools down, shred and keep aside.

Ø  Boil the cracked wheat along with basmati 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.

 

Ø  Put this wheat in a blender and puree it in batches. Remove and keep aside.

 

Ø  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.

 

Ø  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.

 

Ø  Let it simmer for half an hour. Ideally, it should simmer for 9-10 hours. Keep stirring in between.

Ø  Serve hot with garnishing of fried onions, cashew nuts and freshly chopped coriander.