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- anisha naina
- Jul 13, 2009
- 2 min read
For Mutton:
Mutton - 2 lb.
Green Chillies - 8
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Cinnamon - 1 small pc
Clove - 4
Cardamom - 2
Shahi Jeera - 1 tsp
Peppercorn - 1 tsp
Salt
In a pressure cooker, add the Mutton along with Green Chillies, Ginger garlic paste, Cinnamon, Clove, Cardamom, Shahi jeera, Peppercorn, Turmeric, required Salt and 1 cup Water. Pressure cook for 20 minutes or until the Meat is tender.
For Dhal:
Daliya - 1/2 cup
Urad Dhal - 1 tsp
Thuvar dhal - 1 tsp
Channa dhal - 1 tsp
Moong dhal - 1 tsp
Rice - 1 tsp
Salt
In a pressure cooker add Daliya along with Urad dal, Thuvar dal, Channa dal, Moong dal, Rice and 3 cups Water. Pressure cook for 3 whistles until the Dhal is cooked.
In a blender, add the cooked Mutton and blend into a fine paste and transfer it into a bowl.
In the same blender, add the cooked Dhal and blend into a fine paste and keep aside.
Other ingredients:
Oil - 3 tbsp.
Onion - 4, sliced
Ginger garlic paste - 1 tsp
Cilantro
Mint
Green Chillies - 2, slit
Pepper powder - 1 tsp
Turmeric - 1/2 tsp
Yogurt - 1 1/2 cup, beaten
Ghee - 6 tbsp.
Deep fried onions
Lemon wedges
In a large pot, heat the Oil and add the Onions and fry until golden brown. Add Ginger garlic paste and sauté until the raw smell goes away. Add Cilantro, Mint and Green Chillies; mix well. Season the mixture with Turmeric and Pepper powder; mix well. Add Yogurt, mix well and cook for 5 minutes on low flame. Add the blended paste of Dhals and Mutton into the above mixture. Mix well and keep on stirring and cooking for about 10 mins. Add Ghee and mix well. Cover the pot with lid and cook on low flame for about 15 minutes. Turn off flame.
Serve Haleem in bowls, garnish with deep fried onions, Cilantro, Mint leaves and Lemon wedges.
Enjoy the delicious Ramadan special.
