Cook Traditional Hyderabadi Haleem at HomeCook Traditional Haleem at Home
Cook Traditional Hyderabadi Haleem at HomeCook Traditional Haleem at Home
Ingredients
v kg boneless meat- mutton or lamb
v 3 cups cracked wheat
v 4 tsp ginger-garlic paste
v 3 green chilies
v 5 teaspoons fresh grated coconut
v 1 cup each urad, tur and chana daal (Pulses)
v 1 cup long grain basmati rice
v 1 tsp red chilli powder
v ¼ tsp turmeric powder
v ½ tsp black pepper corns
v 1 tsp chironji
v 1 teaspoon zafran
v 1 teaspoon jeera and shahijeera
v 1 teaspoon kebab chini
v 1 cinnamon stick,
v 2-3 cloves,
v 2-3 cardamom
v 1/2 cup ghee
v 1 cup fresh coriander leaves,
v ¼ cup fresh mint
v 5-6 green chillies
v Salt to taste
v Oil and ghee as required For the garnish
v 1 cup crispy golden fried onions
v ½ cup cashew nuts
v 5 teaspoons of onion flavored oil
v 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.