Here is the recipe of Mutton Haleem, takes quite a lot of time and patience, but is totally worth it.
It a recipe that has made it way to India from the Middle East, and though Hyderabad is mainly famous for its Haleem, you will find a variation of it in different parts of the country (even in the Middle eastern world)
But, the key ingredients remain the same in all the variations, like the Wheat, different lentils and Meat remain the key ingredients.
I am sure you will love having it at your home. We prepared it recently and I took the pictures of the step by step process in case you want to learn how to prepare it at home.
Follow the process mentioned below and prepare this mouth-watering meal to enjoy with your family.
Preparation Time: 15-20 Minutes
Cooking Time: 40-50 Minutes
|Arhar dal / tuvar dal||1/4 cup|
|Chana dal||1/4 cup|
|Moong dal||1/4 cup|
|Masoor dal||1/4 cup|
|Urad dal chilke wali||1/4 cup|
|Dhuli urad dal||1/4 cup|
|Pink masoor dal||1/4 cup|
|Khadi urad dal||1/4 cup|
|Turmeric powder||1 teaspoon|
|Red chilly powder||1 teaspoon|
|Fried Onions||1 cup|
|Cinnamon powder||1/4 teaspoon|
|Biryani masala powder||2 teaspoon|
|Mutton korma (cooked)||1 kg|
|Coriander leaves||1 bunch|
1. Clean and wash the dal. Soak the dal for 1-2 hours before cooking. Wash the rice separately. Take the soaked dal into the pressure cooker, and add salt, turmeric powder and red chili powder. Close the lid of the pressure cooker and pressure cook it on high flame for one whistle, then keep the flame low and cook for another 10-15 minutes or till the dal is properly cooked.
2. Cook the mutton separately. (You can check out the mutton recipe here) . Cook the rice separately. Combine the cooked dal, rice and mutton in a big wok and mix it well.
3. Soak the wheat (gehu) for 5-6 hours before cooking the haleem. Drain the water, and take the soaked wheat on a flat surface and beat it using the Mortar Pestle (Khalbatta/Okhli). The purpose here is to take the outer skin of the wheat off by beating it. Take the broken wheat in a pressure cooker and add 2 cup water. Pressure cook it on a high flame for 1 whistle, then keep the flame low and cook for 25-30 minutes till the wheat is properly cooked.
Note: This this seems tougher to get done, you can use Dalia in place of the wheat.
4. Add cooked wheat in the wok (in which you added mutton, dal and rice). Mix it well.
5. Add 2-3 cups of water, fried onion, green chilly, biryani masala, cinnamon powder and salt. Mix it well. Simmer it on low flame for 20-25 minutes. Keep stirring in between the process to avoid the sticking from the bottom.
6. Switch off the flame, garnish with chopped coriander leaves. Delicious mutton haleem is ready to serve , serve hot.