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Haleem

Sep-09-2016
Sanchari Jayanta
720 minutes
Prep Time
180 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Haleem RECIPE

#ParallelContest #FestiveFun #BetterButter #Eid Haleem, the authentic, classic and traditional preparation where whole wheat is used with other lentils, mutton and other whole spices with a generous amount of ghee. The total number of ingredients is approximately 20 and the total preparation time is 12 hours, the cooking time is another 3 - 4 hours and the final result is the delicate, delicious and exquisite haleem.

Recipe Tags

  • Festive Fun
  • Non-veg
  • Hard
  • Eid
  • Indian
  • Stir fry
  • Pressure Cook
  • Boiling
  • Main Dish

Ingredients Serving: 4

  1. 500 gm Mutton with Bone
  2. 200 grams of Whole Wheat
  3. 30 grams of Masoor Daal
  4. 30 grams of Moong Daal
  5. 30 grams of Chana Daal
  6. 30 grams of Barley
  7. 30 grams of Urad Daal
  8. 30 grams of Toor Daal
  9. 20 grams of Rice
  10. 250 grams of Ghee
  11. 16 whole pieces of Black Pepper Corn
  12. 4 medium size sticks of Cinnamon
  13. 6 whole pieces of Green Cardamoms
  14. 2 whole pieces of Black Cardamoms
  15. 6 whole Cloves
  16. 1 teaspoon of whole Cumin
  17. 1 teaspoon of Shah Jeera
  18. 2 large sized onions
  19. 2 tablespoon of Ginger-Garlic Paste
  20. Salt as per taste
  21. Sugar as per taste
  22. 1 teaspoon of turmeric powder
  23. 3 - 4 Green Chillies
  24. 8- 10 dried Rose Petals
  25. Few whole Cashew Nuts for garnishing
  26. Coriander leaves to garnish
  27. 2-3 tablespoon of Beresta
  28. Lemon, cut into small round slices
  29. Water as required

Instructions

  1. Take the whole wheat and all the different daals and rice together. Wash them very well and soak them in water overnight for 12 hours.
  2. The next day, first we will prepare the spices. We need to divide the whole spices in half. One portion will be used with whole wheat and daal and the other half portion will be used in the mutton. (This means, if we are using 16 whole Black Pepper Corns, then we will use 8 pieces of it in the Mutton and another 8 pieces in the Whole Wheat and Daal.)
  3. Make thin slices from 2 large sized onions.
  4. Now take a deep pressure cooker and add 70 grams of ghee to heat. Put it in a medium flame and add half of the whole spices in it.
  5. When the whole spices start to sizzle, add in the onion slices and some salt in it, stir it continuously until the onions are soft. Next add in the ginger-garlic paste and stir continuously till the raw smell goes away.
  6. Add the mutton pieces in it, then add turmeric powder, green chilli and mix all the ingredients properly. Saute it in a high flame for 5 minutes. Now add water in such a way so that the mutton pieces get submerged in it. Close the lid and cook the mutton till 8-10 whistles blow in a medium flame. (It will take upto 15 - 20 minutes.)
  7. Take the soaked whole wheat, daal and rice. Strain the water from it.
  8. In the mean time, take another deep vessel and add another 70 grams of ghee in it and put it on a induction or gas burner. When the ghee is getting heated, add the other half portion of the whole spices in it.
  9. Once the whole spices start to sizzle, add in the soaked whole wheat, rice and daal in it. Add some salt and stir it continuously on a medium flame so that it doesn't get burned. Stir it continuously for another 10 minutes, then add rose petals in it. Mix all of them together well.
  10. Remove this deep vessel from the heat and take out the entire mixture of fried whole wheat, daal and rice with whole spices and rose Petals in a mixer-grinder to make a coarse mixture. (Do not make a paste, we are looking for a coarse mixture out of this.)
  11. After 8 - 10 whistles blow, the mutton will get boiled very well, the bones and meat part will start to get separated. Take out the pressure cooker from heat and pour the boiled mutton with the gravy in a container.
  12. When the mutton comes to room temperature, remove the bone pieces from the meat with your hands. (We do not require the bones after this step.)
  13. When the ghee is heated, add in the coarse mixture and mix it very well. At this time, add sufficient amount of water in it and stir continuously for another 10 minutes so that no lump is formed. Close the lid and pressure cook it until 2 whistles blow on a medium flame. After this open the lid and add in the mutton with gravy in it.
  14. Now mix all the ingredients very well together and stir it continuously in a low flame. Check the salt, if required add salt in it.
  15. With the help of a potato masher, start mashing the entire mixture for 15- 20 minutes. Add water if required. Add the rest of the 40 gram of ghee in it and cook the entire mixture on a low flame for another 1 and 1/2 hour.
  16. From time to time, do check the consistency of the haleem. it should be very smooth and from the bottom it should not be burned. (If required, add water slowly in it and stir continuously.)
  17. After 1 and half hour, turn off the flame. Take a serving bowl, and pour the haleem in it. Add the beresta in it and mix it well.
  18. Garnish the haleem with cashew nuts, chopped coriander leaves and lemon. Serve it.

Reviews (3)  

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Shaneela Mehar
May-28-2018
Shaneela Mehar   May-28-2018

aliza singh
Sep-12-2016
aliza singh   Sep-12-2016

Absolutely delicious dish :)

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