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Haleem

By Executive Chef Vikas Milhoutra

  • Soak wheat and all lentils for whole night.
  • Heat oil and add 15 gm ginger garlic paste fry for a while.
  • Add meat, 5 gm turmeric, red chili and garam masala powder mix well and cover and let it cook till meat is tenderize well.
  • When mutton tenderize add yogurt, lemon, 3 green chilies and 1 cup water simmer till oil comes on surface.
  • Let it cool at room temperature, now shred meat and keep a side.
  • Now in a large pan add wheat, mixed lentils, 5 gm turmeric powder, 15 gm ginger garlic paste, 3 green chilies, black pepper corn give a boil and cook to tenderize all lentils.
  • Blend all lentils and wheat in blender.
  • In a pan heat ghee and crackle all whole spices (clove, cinnamon stick, black pepper corn and cardamom.
  • Add blended lentils, shredded meat, and brown onion, chop mint and coriander leaves and cook for 30 minutes to mix all ingredients well.
  • Haleem is ready, serve with the above mentioned garnish.

Ingredients

  • Mutton - 1 kg
  • Wheat grain ½ kg - 500 gm
  • Yogurt - 250 gm
  • Ginger garlic paste - 30 gm
  • Chana dal - 100 gm
  • Urad dal - 100 gm
  • Moong dal - 100 gm
  • Barely - 100 gm
  • Ghee - 30 gm
  • Onions - 100 gm
  • Green chili - 6 no’s
  • Oil Vegetable - 200 ml
  • Red chili powder - 10 gm
  • Turmeric - 10 gm
  • Garam masala - 10 gm
  • Salt - To taste
  • Cinnamon stick - 2 no’s
  • Black pepper corn - 5 gm
  • Cardamom - 3 no’s

For Garnish:

  • Lemon - 1 no
  • Roasted almond - 20 gm
  • Roasted cashew nut - 20 gm
  • Coriander leaves - 50 gm
  • Mint Leaves - 50 gm
  • Green chili - 5 or 6 no’s
  • Brown onion - 10 gm