Haleem
Haleem is the star of Ramzan season! Much loved for its richness and flavors, the Hyderabadi Haleem was first introduced to the city’s food culture by the Nizams. It is a unique rendition of the classic Arabic stew made by mixing meat with pounded wheat and lentils, improved by used of local traditional spices.Ingredients:
Meat (boneless) 500 g
Kabab chini 2 g
Shahi jeera 2
Cardamom 8 no
Cinnamon sticks, 2 inch
Pepper corns 3 g
Cloves 2g
Cumin seeds 4 g
Sesame seeds 3 g
Moong daal 1 ts
Urad daal 1 ts
Masoor daal 1 ts
Chana daal 1tsp
Almonds 6 n
Oats ¼ cup
Dalia (broken wheat) 2 cup
Ghee ½ cup
Green chilly 5 n
Rose petals ¼ cup
Onion chopped ½ cup
Ginger garlic paste 1 tsp
Milk 1 cup
Salt
Fried onions ½ cup
Directions:
Take a bowl add kabab chini, shahi jeera, green cardamom, cinnamon sticks, pepper corns, cumin seeds, moong daal, urad daal, masoor daal, chana daal, almonds, oats, broken wheat, mix this all together put it into the blender and make a powder.
Heat ghee in a pan add meat, salt, green chilly, rose petals, sliced onions, ginger garlic paste, curd, milk and add masala powder, add some water (8 times the wheat and dal mix) and mix it put the lid on and let it cook for 15 minutes in a high flame (3 to 5 whistle) then reduce the flame cook this for 1 hour.
Then open the lid and take potato masher and mash it, then add fried onions, chopped coriander, and chopped mint, add left over ghee, mix it well and add lime juice, mix it up, serve this hot.
