HYDERABADI MUTTON HALEEM

Authentic and traditional Hyderabadi haleem recipe is made using mutton chunks and broken wheat mixed. It is a healthy

iftar meal during the month of Ramazan.

INGREDIENTS

For cooking mutton( these ingredients are needed for step 1 in instructions):

Boneless mutton/ meat cleaned and washed well — 750 gms

Green chillies — 8 Ginger garlic paste — 1 tsp Turmeric powder — ½ tsp Small cinnamon sticks — 34 nos

Cloves — 4 nos

Green cardamoms — 2- 3 nos Caraway seeds — 1 tsp Black pepper corns — 1 tbsp Salt — to taste

Water ( 200 ml approx) — 1 cup

For cooking dals ( these ingredients are needed for step 2 in instructions:

Broken wheat — ½ cup Split black gram — 1 tsp Pigeon peas — 1 tsp Bengal gram/ chick pea gram — 1 tsp

Yellow moong dal — 1 tsp Rice — 1 tsp Salt - to taste Water — 3 cups Other ingredients needed while mixing mutton and dals ( these ingredients are needed for step 4 in instructions) : Oil — 3 tbsp

Medium size onions finely sliced — 4

Ginger garlic paste — 1 tsp

Freshly chopped coriander leaves — ½ bunch

Freshly chopped mint leaves — ½ bunch

Slit green chillies — 2 nos

Full black pepper corn powder — ½ tsp

Turmeric powder —

½ tsp

Beaten yogurt ( 200 ml approx...) — ½ cup

Pure ghee — 5- 6 tbsp Ingredients for garnishing: Freshly chopped coriander leaves

Freshly chopped mint leaves Lemons cut into 4 halves — 5- 6 nos

PREPARATION

Step 1 ( Cook the mutton):

Firstly, in a pressure cooker, add the mutton chunks, about 8 green chillies, ginger garlic paste.

Add whole spices such as cloves, cardamoms, cinnamon, caraway seeds( shahi zeera), black pepper corns.

Add salt as per taste, add turmeric powder.

Add little water( 1 glass approx...), mix well and cook the mutton until it is tender.

Step 2 ( Cook the dals):

Take a pressure cooker, into

it add daliya/ broken wheat, add urad dal, add toovar dal, add chana dal, add yellow moong dal and rice.

Add about 3 glasses of water and pressure cook until the dals get soft. Step 3 ( Blending the mutton and dals):

In a blender, add the cooked mutton and blend into a fine paste and transfer it into a bowl or vessel.

In the same blender, add the cooked dals and blend into a fine paste and keep aside. Step 4 ( Mix the cooked mutton and dals)

In a separate cooking pot, add oil, add 4 medium size sliced onions and fry until golden brown.

Add ginger garlic paste and saute well.

Add fresh coriander leaves, mint leaves, green chillies, mix well.

Add black pepper corn powder, turmeric powder and mix well.

Add beaten yogurt, mix and cook for 5 minutes on low flame.

Add the blended paste of dals and also the blended paste of mutton into it.

Mix it well and keep stirring and mixing until the mutton and dals get mixed well evenly.

Add the mutton stock and mix well.

Add pure ghee all over and mix.

Cover the lid and cook it for about 15 minutes on low flame.

Remove the lid and give a mix.

Switch off the flame. Haleem is ready to serve. Serving:

Serve haleem in bowls, in each bowl, add deep fried onions, add coriander leaves, mint leaves, lemon slices, and serve hot.

Sprinkle lemon extract all over the haleem while eating for a slight tangy taste.

Enjoy the delicious Ramadan special mutton haleem.