Hyderabadi Haleem

Haleem is one of the richest dish which has high calories due to ghee and mutton. It is mostly made in month of Ramazan around the world. The two preferred restaurants in Hyderabad, India are Pista House and Shah Ghouse Restaurant because of its high quality preparation.  

Ingredients:

·         250 gm Whole Wheat (only washed no need of soaking over night)

·         500 gm Mutton

·         1/2 cup White Lentil (Mash Dal)

·         1/2 cup Chana Dal

·         1 cup Curd

·         2 onions

·         1 limes

·         4 cloves

·         4 cardamoms

·         2 Cinnamon Stick medium size (Dalchini)

·         8 Cubeb (Kababchini)

·         Potlli-Ka-Masala (Tie in one cotton cloth)

·         100 gm Ghee

·         3 tsp Green Chilli paste

·         2-3 tsp ginger garlic paste

·         Coriander (Kotmeer)

·         Mint leave (Pudeena)

·         Red chilli powder

·     1/2 tsp    Turmeric

·         Salt to taste.

Method:

      Wash the mutton properly 2 times with water. Add washed mutton, cloves, dalchini, kababchini, cardamoms, ginger garlic paste, green chilli paste, red chilli powder, turmeric, curd, salt and one glass of water to pressure cooker. Keep the pressure cooker on medium flame till you hear 4 to 6 whistles. Take off the pressure cooker from gas flame and keep it aside. Take a pan to fry onions which are sliced very thin with ghee or oil. Fry on medium flame till it turns golden brown in color. Make sure you stir often so that is does not get burnt. One done take off the fired golden brow owners into a bowl.

Now add whole wheat, chana dall and mash dall into a vessel. Wash all of them once or twice with water. Drain water thoroughly after wash. Transfer the washed and drained content to pan. Fry the content slightly with two table spoon oil. Add the above mixture to wet grinder and grind slightly by making sure that you don’t make powder of it. Transfer the semi mixture to another pressure cooker along with 2 glass of water. Cook it till you hear 8-10 whistles. Then take the content off the pressure cooker into grinder and grind it into soft paste.

Merge cooked meat and above content into one big vassal and this will be our final step to cook both for another 30 mints. Before that add Ghee, potli ka masala, salt for taste and 2 glass of water as the final ingredient into the vessel. You have to use potato smasher to mix everything into one base. Keep mixing all under small heat for about 30mins. If you find the base getting thick you can add little water until you find it semi solid base. See that it does not get burned at the bottom so keep on stirring. This is the only tedious job in this dish. One done serve hot and garnish with golden fried onion, mint, coriander and lime wedges. You can also add fried cashew nuts and almonds for rich taste.