Cook Traditional Hyderabadi Haleem at HomeCook Traditional Haleem at Home

Cook Traditional Hyderabadi Haleem at HomeCook Traditional Haleem at Home

Ingredients

kg boneless meat- mutton or lamb

3 cups cracked wheat

4 tsp ginger-garlic paste

3 green chilies

5 teaspoons fresh grated coconut

1 cup each urad, tur and chana daal (Pulses)

1 cup long grain basmati rice

1 tsp red chilli powder

¼ tsp turmeric powder

½ tsp black pepper corns

1 tsp chironji

1 teaspoon zafran

1 teaspoon jeera and shahijeera

1 teaspoon kebab chini

1 cinnamon stick,

2-3 cloves,

2-3 cardamom

1/2 cup ghee

1 cup fresh coriander leaves,

¼ cup fresh mint  

5-6 green chillies

Salt to taste

Oil and ghee as required For the garnish

1 cup crispy golden fried onions

½ cup cashew nuts

5 teaspoons of onion flavored oil

1 lemon juliennes

 

Method

Ø  First wash and soak the cracked wheat for at least half an hour. Then wash and clean the mutton thoroughly. Do not trim away any excess fat.

Ø  Mix the mutton with ginger-garlic paste, ½ tsp salt, red chilli powder and turmeric powder.

 

Ø  Pressure cook the mutton on high flame for 8-10 minutes and then simmer for another 15-20 minutes. After it cools down, shred and keep aside.

Ø  Boil the cracked wheat along with basmati rice, urad, tur and chana dal. Add ginger-garlic paste, pinch of turmeric powder, 2-3 green chillies, ½ tsp black pepper corns in 8-10 cups of water until it's cooked completely and the water is almost absorbed by the wheat.

 

Ø  Put this wheat in a blender and puree it in batches. Remove and keep aside.

 

Ø  Heat the oil in another container adding all the whole spices and shredded meat, ½ cup fresh coriander and saute for a 2-3 min.

 

Ø  Add 3 cups of water and bring it to a boil. Add the cooked wheat and mix well. Keep adding a little bit of ghee from time to time so that the mixture doesn't stick to the pan. Add zafraan. Do check the salt and add if needed.

 

Ø  Let it simmer for half an hour. Ideally, it should simmer for 9-10 hours. Keep stirring in between.

Ø  Serve hot with garnishing of fried onions, cashew nuts and freshly chopped coriander.

 
  
IFL  - Kuwait 2024