Hyderabadi Haleem

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Wash and soak the cracked wheat, barley, chana dal, urad dal, moong dal, and masoor dal in separate bowls for at least 4 hours, or preferably overnight.

   Napomena kuhara: Soaking helps to soften the grains and lentils, ensuring they cook evenly and become tender.

2. 2

   In a large heavy-bottomed pot or pressure cooker, heat the ghee over medium heat.

   Oko 2 min

3. 3

   Add the sliced yellow onion and sauté until golden brown and caramelized, about 10-15 minutes.

   Oko 15 min

   Napomena kuhara: Do not rush this step; the caramelized onions add significant flavor.

4. 4

   Stir in the ginger garlic paste, green chilis, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black peppercorns, cloves, cardamom pods, and cinnamon stick.

   Oko 2 min

   Napomena kuhara: Cook until fragrant, about 1-2 minutes, being careful not to burn the spices.

5. 5

   Add the mutton pieces and salt, then cook for 5-7 minutes until the meat is sealed and lightly browned on all sides.

   Oko 7 min

6. 6

   Stir in the chopped mint leaves and fresh coriander, followed by the whipped plain yogurt.

   Oko 2 min

   Napomena kuhara: Mix well to combine and ensure the yogurt doesn't curdle.

7. 7

   Pour in the water, bring to a boil, then reduce the heat to low.

   Oko 5 min

   Napomena kuhara: If using a pressure cooker, cook for 20-25 minutes after the first whistle. If using a pot, simmer for 1-1.5 hours until the meat is tender.

8. 8

   While the meat is cooking, drain the soaked cracked wheat, barley, and all the dals.

   Oko 2 min

9. 9

   In a separate pot, cook the drained cracked wheat, barley, and dals with enough fresh water until they are very soft and mushy, about 30-40 minutes.

   Oko 40 min

   Napomena kuhara: You may need to add more water as they cook to keep them from drying out.

10. 10

    Once the meat is tender, remove it from the pot and shred it using two forks or your hands.

    Oko 10 min

    Napomena kuhara: Ensure the meat is shredded finely for the authentic haleem texture.

11. 11

    Add the cooked and mashed grains and lentils to the pot with the meat gravy.

    Oko 2 min

12. 12

    Return the shredded mutton to the pot.

    Oko 1 min

13. 13

    Using a hand blender or a traditional wooden haleem pounder (ghotni), blend the mixture directly in the pot until it reaches a smooth, consistent, porridge-like texture.

    Oko 15 min

    Napomena kuhara: This step is crucial for achieving the characteristic smooth and stringy texture of haleem. Be patient and blend thoroughly.

14. 14

    Simmer the haleem on very low heat for another 30-45 minutes, stirring occasionally to prevent sticking, allowing the flavors to meld.

    Oko 45 min

    Napomena kuhara: The haleem should be thick enough to hold its shape on a spoon.

15. 15

    Serve hot, garnished with fried onion, chopped fresh coriander, chopped mint leaves, a drizzle of ghee, and lemon wedges on the side.

    Oko 2 min