· 1 kg boneless mutton / with bones
· 200 gms broken wheat/ wheat porridge
· 4 teaspoons of Ginger-Garlic paste
· 1 cup urad daal
· 1 cup chana daal
· 1 teaspoon Red Chilli powder
· 1/2 teaspoon Turmeric powder
· 1 to1 ½ cup curd
· 2 cups of onions which would be fried till they turn crisp and golden yellow in color. As many sliced onions as possible if you want to garnish a lot.
· 2-3 cardamom pieces
· 2 small cinnamon sticks
· 4 cloves
· 1 teaspoon dhaniya / coriander powder
· 1/4th teaspoon Garam Masala powder
· 1/4th teaspoon jeera powder (cumin seeds powder)
· 1/2 teaspoon Black Pepper corns
· 1 table spoon Ghee
· 1/2 cup fresh coriander leaves
· 1/2 cup fresh mint or 5-6 mint leaves
· 4 green chillies
· 1 finely chopped tomato
· 1/2 cup Cashew nuts
· Salt to taste
· Oil as per the quantity
The procedure to make Hyderabadi Haleem
Step 1: Mix broken wheat, urad and chana daal and soak in water for 4 hrs. Water should be double the quantity of dal and wheat mixture.
Step 2: Add one cup of chopped and thin sliced onions and put in cooker and fry it in 4 tea spoons of fortune rice bran oil . It should turn golden brown. Put cardamom cinnamon and clove pieces along with onions and fry them for two minutes.
Step 3: After thoroughly washing put mutton pieces in to the cooker. Add 1/4th tea spoon turmeric powder, 1 tea spoon red chilli powder and add one cup of water and stir till all ingredients mix well and close the lid of the cooker. Put the whistle atop and leave it on a full flame for 15min or 5 whistles!
Step 4: Once the pressure goes off open the lid and neatly separate the meat from bones using a table knife and fork. Put the separated meat pieces in cooker and add one tea spoon salt and one tea spoon coriander powder , 1/4th tea spoon Garam masala and jeera powder . Add four green chillies and half cup coriander leaves and 5-6 mint leaves and the fine chopped tomato pieces. Add curd and a cup of water and mix the contents well. Close the lid of the cooker and pressure-cook for 20 minutes on high flame.
Step 5: Meanwhile when the meat is being cooked take another aluminum container and put the well soaked broken wheat, urad and chana dal mixture in it. Add 2 glasses of water or water which sums up to double the quantity of the contents!
Step 6: Add the separated bones in the container with dal and wheat mixture along with 1/4th tea spoon haldi (turmeric powder). Add ½ tea spoon salt and cook for 20 min and keep stirring every minute. The contents should not get stuck to the bottom of the container. If you want a good texture of haleem you must and should stir all the ingredients in the container thoroughly every minute! Remember the cooker which has meat should be turned off in twenty minutes and kept aside.
Step 7: Once the dal and bone mixture is cooked for 20min mash the mixture with the wooden churner normally used to churn dal which is called as dal ghotni in hindi . Mash the mixture for five minutes.
Step 8: Add the cooked meat contents to the dal mixture container. Turn on the stove and cook the mixture in the container on low flame for one hour. You should keep stirring for every 3min. The stirring should be precisely done for 2min with the time interval of 3min in between the stirs for the whole one hour.
Step 9: After one hour you should check if the mixture became a thick paste and is turned to a golden color. Make sure that you do not overcook. If overcooked the look and feel will be spoiled and the color becomes brown. Hence you should turn off the stove at the threshold point where the haleem turns golden yellow color!
Step 10: 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.
Step 11: Fry the thinly sliced onions and cashew nuts in a separate pan. Use the fried onions and cashew nuts as topping and also garnish the haleem with coriander leaves and ta-da, your haleem is ready and has that irresistible look which makes you forget calories and go for third and fourth servings. You can serve along with sliced lemon to sprinkle on haleem. Some people use shorba which is a mughlai soup with bones as a topping too while serving haleem.