Haleem – Made Easy

haleem

Haleem, an extremely popular dish especially during the month of Ramadan is here to keep you drooling. Every bit of this dish reminds me of all those beautiful Ramadans I have spent with my family back home in India, spread with divine happiness of worship and the various deliciously tasting foods. I remember my little nephew insisting on observing fast for the first time just to enjoy these delicacies 🙂 Aaahhh!! What good days were those! 🙂

So here’s how I make it the easy way! 🙂

 Ingredients:

  • Mutton – 1/2 kg (boneless)
  • Wheat suji – 1 cup (soaked in water for 2 hours)
  • Onion – 1 (thin slices fried until golden brown)
  • Cashew – 1/4 cup (also 4-5 fried until golden)
  • Almonds – 1/4 cup
  • Mint leaves – chopped
  • Coriander – chopped
  • Garam masala powder – 2 and 1/2 tea spoon
  • Cardamom – 2-3 whole
  • Cinnamon – 1 (small) whole
  • Long – 2-3 whole
  • Shazeera – 2 tea spoon whole
  • Kabab chini – 1 tea spoon whole
  • Black pepper – 1/2 tea spoon whole
  • Green chillies – 1-2 chopped
  • curd – 1 cup(small)
  • lemon juice – 3-4 tea spoon
  • water – 2-3cups for mutton , 3-4 cups for wheat suji
  • salt – as per taste
  • red chilli powder – 1 and 1/2 tea spoon
  • oil – 4 table spoons
  • ghee – 2 table spoons

Method:

Step 1: In a pressure cooker and add mutton, water, oil,salt,ghee, red chilli powder and allow to cook till the mutton is tender (4-5 whistles
approx).
Step 2: After bringing the mutton to room temperature, blend it in a food processor without any water (do not make a fine paste).
Step 3: Take the soaked and drained wheat suji in a thick bottomed pan or use a wok(kadai). Add water, stir continuously as the wheat
is more likely to stick to the bottom, add some more water if required, let it cook till the wheat granules are soft.
Step 4: Put the spices cardamom, cinnamon, long, shazeera, kabab chini, black pepper, garam masala, green chillies, in the wheat suji
and allow to cook.
Step 5: Add the mutton blend, curd, lemon juice to the wheat mixture
Step 6: Grind the almonds and cashews
Step 7: Put the almond-cashews mix and fried onions to the cooking mutton-wheat mixture
Step 8: Stir in between and cook for 30-50 mins with closed lid.
Step 9: Garnish with chopped mint, coriander, fried onions, boiled egg(optional) and lemon pieces.

** Please note that this is not the authentic recipe for making Haleem. I have simplified this royal dish to suit our lifestyle and timing. But I bet it will taste amazing and you will enjoy it! 🙂

What’s your simplest Haleem recipe?? Let us know in the comments down below!

 

 

 

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