Haleem

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.