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.