Haleem

Originally an Arabic dish, Haleem is now an integral part of Hyderabadi cuisine. A one-meal dish which has all the essential ingredients This recipe is from FoodFood TV channel

By Sanjeev Kapoor 14 Nov 2022 in Recipes Course

New Update

Main Ingredients	Boneless mutton, Yogurt
Cuisine	Hyderabadi
Course	Rice
Prep Time	3.30-4 hour
Cook time	41-50 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Non Veg

Ingredients list for Haleem

300 grams Boneless mutton , cut into 1 inch cubes
1/2 cup Yogurt
to taste Salt
1 teaspoon Red chilli powder
1/2 teaspoon Garam masala powder
1 teaspoon Green chilli paste
1/2 teaspoon Turmeric powder
1 1/2 tablespoons Ginger-garlic paste
1 tablespoon Ghee
1 teaspoon Caraway seeds (shahi jeera)
1/2 teaspoon Black peppercorns
2 tablespoons Split skinless green gram (dhuli moong dal) , soaked for 2-3 hours
2 tablespoons Split Bengal gram (chana dal) , soaked for 2-3 hours
2 tablespoons Split black gram with skin (chilkewali urad dal) , soaked for 2-3 hours
2 tablespoons Split skinless black gram (dhuli urad dal) , soaked for 2-3 hours
1/2 cup Broken wheat (dalia) , soaked for 2-3 hours
2 teaspoons Meat masala
2 tablespoons Fresh mint leaves , chopped
2 tablespo for garnishing Fresh coriander leaves , chopped
2 tablespo for garnishing Fried onions
4-5 cups Mutton stock
1/4 cup Milk
for garnishing Lemon slices
for garnishing Fresh mint sprig for gar

Method

Take mutton in a bowl, add yogurt, salt, red chilli powder, garam masala powder, green chilli paste, turmeric powder and 1 tbsp ginger-garlic paste and mix well. Set aside in a refrigerator to marinate for 1 hour.
Heat ghee in a pressure cooker, add caraway seeds and sauté till they change colour. Add black peppercorns and remaining ginger-garlic paste, mix and sauté for 1 minute on medium heat.
Add split green gram, split Bengal gram and split black gram with skin, mix and sauté well for 1 minute. Add split skinless black gram and broken wheat and mix well.
Add salt and meat masala and mix well. Add the marinated meat and mix well. Add mint leaves, coriander leaves, 2 tbsps fried onions and mutton stock and mix well. Cover the cooker and cook under pressure, on medium heat, till 6-7 whistles are given out. Switch the heat off.
Open the lid once the pressure settles and blend the mixture with a hand blender.
Heat the mixture again. Add milk and mix well. Adjust salt and mix well.
Transfer into a serving bowl and serve hot garnished with lemon slices, coriander leaves, fried onions and a mint sprig.