Hyderabadi Haleem

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

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.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

3. 3

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

   Yaklaşık 15 dk.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 7 dk.

6. 6

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

   Yaklaşık 2 dk.

   Aşçının notu: 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.

   Yaklaşık 5 dk.

   Aşçının notu: 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.

   Yaklaşık 2 dk.

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.

   Yaklaşık 40 dk.

   Aşçının notu: 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.

    Yaklaşık 10 dk.

    Aşçının notu: 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.

    Yaklaşık 2 dk.

12. 12

    Return the shredded mutton to the pot.

    Yaklaşık 1 dk.

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.

    Yaklaşık 15 dk.

    Aşçının notu: 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.

    Yaklaşık 45 dk.

    Aşçının notu: 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.

    Yaklaşık 2 dk.