Introduction – Hello friends I am Rajeev Sharma, and I heartily welcome you to my Khana Khilana Recipe blog. Today we will tell you about a powerful non-veg dish full of taste and aroma. Haleem Recipe is a very healthy and famous street food mostly eaten as breakfast. In various cities of India, you will find people eating it for breakfast on carts on the roadside, and there is also a crowd of people eating it with great gusto during lunch and dinner. Although Haleem is made in the markets and homes throughout the year, the meat and whole spices, and some entire pulses have a very hot nature, due to this, people eat it hot with biryani during the winter days with great pleasure and its sale is very high during the winter days. According to ancient historians, Haleem started being prepared as a delicious dish in Arabia in which goat or any edible meat and ground wheat and some pulses and aromatic spices were the main ingredients.
During the rule of the sixth Nizam Mehboob Ali Khan, the recipe for making Haleem reached Hyderabad through some travelers from Arabia. Since then it started being made in a continuous form and later this delicious dish became an integral part of the delightful dishes of the Nizams’ kitchen by joining other Hyderabadi dishes during the rule of the seventh Nizam Mir Osman Ali Khan. On the auspicious occasion of weddings and other special parties in the Muslim community, along with delicious dishes, Haleem is also prepared and served with great love, just like other dishes like Biryani or Tandoori Roti for special guests. Along with this, during the holy month of Ramzan, in which all Muslims observe the sacred holy fast, this tasty and healthy dish is also prepared and eaten in various homes during the breaking of the fast. Carbohydrates, proteins, and other nutrients are abundant in this dish, which keeps us energetic throughout the day. This is why the fasting people like to eat this dish during Iftari. It is also served with great love in the special feast of Eid.
Although every city in India has some famous shop for Haleem, the Haleem made in Hyderabad is very famous. To make this delicious recipe, different types of pulses like tur dal, chana dal, moong dal, red lentils, white urad dal, rice, barley, and wheat are soaked in water for 2 hours and then boiled. After cooling, they are ground. After boiling the boneless meat well with spices, it is cut into small pieces and mixed with the ground lentils. After mashing it very finely with a wooden masher for a long time, it is cooked carefully on low flame with whole spices. Once ready, garnish it with chopped onion and lemon, chopped coriander leaves, and roasted cashews, and serve hot with biryani, plain pulao, or tandoori naan. So that makes this delicious, aromatic, and powerful recipe.
Prepration Time – 10 – 15 Minutes
Lentils Soking Time – 2 Hours
Cook Time – 1 Hour 30 Minutes
Total Time – 1 Hour 45 Minutes
Servings – 6 + Servs
Cuisine – Indian
Haleem Recipe Ingredients:
For Muton Korma
- 1 kg – Mutton
- 200 gm – Dahi
- 200 gm – Ghee (desi)
- 250 gm – Onion (chopped)
- 3 – Green chilli (chopped)
- 1/2 teaspoon of turmeric powder
- 2 teaspoons – Salt (as per taste)
- 3 tablespoons – Ginger garlic paste (fresh)
- 4 tablespoonsof coriander powder
- 1 tablespoon – Red chili powder (as per taste)
- 1 tablespoon – Garam masala powder
- 1 teaspoon – Black pepper powder
- 6 – Clove
- 6 – Green cardamon
- 2 inch – Cinnamon stick
- 1 inch – Mace
- 50 gm – Green coriander leaves (chopped)
- 25 gm – Mint leaves (chopped)
- 1 – Lemon juice
For Haleem
- 100 gm – Wheat (crushed, soaked for 2 hours)
- 1 tablespoon – Chana dal (soaked for 2 hours)
- 4 tablespoons – Barleys (soaked for 2 hours)
- 1 tablespoon – Pigeon pea (arhar dal, soak for 2 hours)
- 1 tablespoon – Red lentils (masoor dal, soak for 2 hours)
- 1 tablespoon – Green dal (moong dal, soak for 2 hours )
- 2 tablespoons – White urad dal (mash dal, soaked for 2 hours )
- 1 tablespoon – Rice, basmati (soaked for 2 hours)
- 1 teaspoon – Salt
- 1/2 teaspoon – Turmeric powder
- 12 – Almonds (soaked)
- 12 – Cashew (soaked)
- 1 – Onion (golden fried onions, barista)
- 1/2 teaspoon – Black pepper powder
- 1/2 – Lemon juice
- 3 tablespoons – Desi ghee
- 2 tablespoons – Green coriander leaves (chopped)
- 1 tablespoon – Mint leaves (chopped)
- 2 tablespoons of dried rose petals
For Garnishing
- 250 gm – Cooking oil (for golden frying onion)
- 3 – Onion (golden fried onions, barista)
- 2 – Green chili (finely chopped)
- 2 inch – Ginger (finely chopped)
- 2 tablespoons – Green coriander leaves (finely chopped)
- 1 tablespoon – Mint leaves (chopped)
- 15 – Casew (fried)
Haleem Recipe Direction:
Step 1
First of all, we will prepare to make Mutton Korma. For that, put one kilo of big pieces of Mutton in a big bowl and add 200 grams of beaten curd, 200 grams of ghee, 250 grams of finely chopped onions, 50 grams of chopped coriander leaves, 25 grams of finely chopped mint leaves, three chopped green chilies, juice of one full lemon, two teaspoons of salt, half teaspoon of turmeric powder, one teaspoon of red chili powder, one teaspoon of black pepper powder, three tablespoons of fresh ginger garlic paste, one teaspoon of garam masala, one teaspoon cumin powder, one teaspoon whole black pepper, Eight cloves, eight green cardamoms, 4 half inch long cinnamon sticks, one piece of mace. Mix all these ingredients well with clean hands and leave it to marinate for half an hour to 45 minutes.
Step 2
After the mutton is marinated for 45 minutes, now we will place a large non-stick pan on the flame put the marinated mutton in it, and cook it on high flame by stirring continuously with a slotted spoon for about 15 minutes. After cooking on high flame for 15 minutes, the mutton will start releasing oil. Now we will transfer it to a large pressure cooker, add 750 ml hot water, cover it, and let it whistle once.
Step 3
After one whistle in the pressure cooker, we will release the pressure of the cooker with a spoon open the lid, and cook the mutton korma on low flame for half an hour until it becomes soft. Keep stirring the Mutton Korma with a spoon from time to time. After cooking for about half an hour on low flame, take out the mutton with a slotted spoon, let the pieces cool, and break them with your fingers. If the mutton separates easily from the bone, it means that our mutton is cooked properly. If it is raw, then cook it for another 5 to 10 minutes on low flame.
Step 4
When the mutton korma is cooked properly, cool it and take out the pieces on a separate plate with a spoon separate them from the bones with the help of fingers and also take out the cinnamon pieces from inside it. The extra grease that is visible on top of the mutton gravy will be removed with the help of a spoon in a small bowl. This grease will be used for garnishing later. We will put the mutton separated from the bones back in the gravy and with the help of a big wooden masher, we will mash it well by pressing it and moving it around in the whole vessel and will mash it till every fiber of the meat gets separated. This process takes 10-15 minutes.
Now we will prepare to make Haleem. For that, we will put all the ingredients mentioned for Haleem like 100 grams crushed wheat, 1 tablespoon chana dal, 4 tablespoons barley, 1 tablespoon pigeon peas, 1 tablespoon red lentils, 1 tablespoon green lentils, 2 tablespoons white urad dal, 1 tablespoon basmati rice in the right quantity in a big bowl and wash it two-three times with clean water and soak it for at least 2 hours. We will also put 12 almonds, and 12 cashews in it. After 2 hours, remove all the ingredients from the water and put them in a pressure cooker. Add 1 teaspoon salt and 1 teaspoon turmeric powder, add 600 grams of clean water, and keep it on flame till one whistle comes.
Step 6
After one whistle in the pressure cooker, slow down the flame and let all the lentils cook for 5 minutes on a slow flame. After 5 minutes, turn off the flame and open the lid of the pressure cooker. Stir the lentils once with a spoon and check if all the lentils are cooked or not. If all the lentils are not cooked, let the lentils cook for another 5 to 7 minutes on a low flame. After putting one whistle in the cooker on high flame, cook the lentils on low flame for 10-12 minutes and then take out all the lentils in a big vessel. After it cools down, put it in the grinder jar, and after grinding it finely, add it to the mashed mutton.
Step 7
Now we will add some ingredients like 3 tablespoons fried golden onion, half a teaspoon black pepper powder, half a teaspoon salt, three tablespoons melted Desi ghee, two tablespoons dried rose petals, two tablespoons finely chopped fresh coriander leaves, one tablespoon finely chopped fresh mint leaves, 1/2 lemon juice, 100 grams milk, and after adding all these, we will mash all the ingredients by stirring them well with a wooden masher.
Step 8
After mashing the Haleem thoroughly with a wooden masher for about 8 to 10 minutes, we will place the vessel containing the Haleem on a medium flame and simmer it while mashing it. Hold the vessel with a cotton kitchen cloth so that the vessel does not move while mashing. To get the right texture of Haleem, we need to keep mashing it for 10 to 15 more minutes on a medium flame while rotating it in a circular motion. If you feel that the texture of Haleem is a little thick, then add hot boiling water as per the requirement and mix it. After mashing the haleem for about 15 minutes, when it gets a good texture, turn off the flame.
Step 9
Now how do you serve it? Take some haleem in a big bowl or plate and then heat the grease of mutton korma which we had removed and then pour some of it on top in a round shape with a spoon, add golden fried onions, garnish with fried cashew nuts, add some finely chopped coriander leaves, some finely chopped mint leaves, some finely chopped ginger and some finely chopped green chilies on top. So our hot, tasty, and nutritious Haleem Recipe is ready. You can serve it with biryani, roti, naan or paratha.
Shahi Paneer Recipe https://khanakhilanarecipe.in/2023/04/shahi-paneer-recepi.html
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Tips And Notes
Faq
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today we have told you about the Easy Haleem Recipe. In this recipe, We told you to marinate mutton by adding curd and all other ingredients for half an hour. After that, put the mutton in a pressure cooker and after giving one whistle, cook it on a medium flame for half an hour till it becomes soft. After it cools down, remove the pieces separate the meat from the bones, and mash it well with a wooden masher. After that, wash all the pulses and other grains thoroughly in the mentioned proportion and soak them in water for 2 hours. After giving one whistle in a pressure cooker, cook it on a medium flame for 10 minutes. When it is ready, cool it down and grind it finely in a grinder jar. Mix the ground pulses in the mutton korma and mash it well with a wooden masher on a medium flame for 10-15 minutes. Add other ingredients. When it is ready, garnish it with fried onions and other ingredients and serve hot. Which recipe do you want to know about please write to us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions. We respect your valuable suggestion. Thank you.
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Haleem/ Nutrition Value
Amount Per Serving 200 gm (one)
Calories➡ 145 bkcal
Fat➡ 7.3 gm
Carbs➡ 10.4 gm
Protein➡ 10 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
