About this recipe:Haleem is a rich source of protein as one can make it with chicken or mutton. It is a thick porridge that is made of wheat, lentils, barley and minced meat. One can also try it out with vegetables as well. Haleem is usually prepared for Iftaar. Following are the recipes required to make Haleem and how you should make it.
Green chillies - 4,Tomato - 1 finely chopped,Cashew nuts - ½ cup,Salt to taste,Oil as per the quantity
• First clean, wash and rinse mutton thoroughly.The soak the broken wheat, urad and chana daal in water for 4 hrs. Make sure water should be double the quantity of dal and wheat mixture.After that take a pressure cooker, pour 4 tsp oil, add one cup of chopped sliced onions and fry till they turn golden brown
When that is done, add cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes.Then, add mutton pieces in to the cooker. Add turmeric powder, red chilli powderand one cup of water, stir well and close the lid of the cooker.Then put it on a full flame for 15min or 5 whistles!Once the pressure goes off, open the lid and neatly separate the meat from bones using a table knife and fork.
• You should then keep the separated meat pieces in cooker; add one tsp salt, one tsp corianderpowder, ¼ tsp Garam masala and jeera powder, 4 green chillies, half cup coriander leaves, 5-6 mint leaves and chopped tomato, curd and a cup of water. Mix the contents well and close the lid of the cooker and pressure-cook for 20 minutes on high flame.Meanwhile take another aluminum container and add soaked broken wheat, urad and chana dal mixture in it.Add 2 glasses of water.
• Then add the separated bones to the dal and wheat mixture. Add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep stirring every minute to get good texture of haleem.Once cooked for 20 min, put off the flame and mash the mixture for five minutes with wooden churner.Once that is done, add cooked mutton to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour while stirring for every 3min.If the mixture became a thick paste and is turned to a golden color, put off the flame. Do not overcook.Add a table spoon of ghee in a small container and fry the black pepper corns and mix it with the haleem which turned to golden color
Now add fried onions and cashew nuts as topping and also garnish the haleem with coriander leaves.Well, that is it. Your tasty Hyderabadi haleem is ready. Serve hot with sliced lemons.