Ingredients
1 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
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 and
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
- 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.
- Mix the mutton with ginger-garlic paste, ½ tsp salt, red chilli powder and turmeric powder.
- 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.
- 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.
- Put this wheat in a blender and puree it in batches. Remove and keep aside.
- 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.
- 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.
- Let it simmer for half an hour. Ideally, it should simmer for 9-10 hours. Keep stirring in between. Serve hot with garnishing of fried onions, cashew nuts and freshly chopped coriander.
Note: Curd and garam masala don't go into the making of haleem.
1 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
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 and
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
- 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.
- Mix the mutton with ginger-garlic paste, ½ tsp salt, red chilli powder and turmeric powder.
- 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.
- 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.
- Put this wheat in a blender and puree it in batches. Remove and keep aside.
- 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.
- 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.
- Let it simmer for half an hour. Ideally, it should simmer for 9-10 hours. Keep stirring in between. Serve hot with garnishing of fried onions, cashew nuts and freshly chopped coriander.
Note: Curd and garam masala don't go into the making of haleem.
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