Any time is a good time for this delectable dish which is an integral part of Hyderabadi cuisine. The thick pasty stew made of pounded wheat, lentils and mutton has more takers down South, Hyderabad to be specific, during the period of Ramzan. In North India, there is no special occasion for haleem.
A wholesome dish which needs no accompaniments. Though traditionally made over hours, here Chef Mujeeb-ur-Rehman suggests a quick recipe. The chef is in town for the ongoing Dawat-e-Nizam, the Hyderabadi food festival in Crowne Plaza Today Gurgaon.
Haleem
Ingredients
Mutton chunks 800 gms
Broken wheat 300 gms
Channa dal 50 gms
Rice 50 gms
Refined oil 300ml
Ghee 300 ml
Chilli powder 1tsp
Haldi powder 1tsp
Green chilli paste 30 gms
Ginger garlic paste 30 gms
Black pepper powder 10 gms
Pan ki jar 30 gms
Khas ki jar 30 gms
Garam masala 1tsp
Lemon juice 4 pc
Elaichi powder 1tsp
Chironji boiled and de-skinned 50 gms
Salt to taste
Curd 100 ml
Sliced onion 200 gm
Mint 4 sprigs
Method
In a pressure cooker mix together mutton chunks, spices, pan ki jar and khas ki jar. Cook for about 25 minutes till the mutton is soft and done. Mince the mutton. Soak the broken wheat, channa dal and rice for 30 to 40 minutes, drain and make paste. In a heavy bottom pan, add refined oil and heat. Then add onions and fry till it’s light brown, add ginger garlic paste, chilli paste, curd, haldi and chilli powder. Add the cereal and pulse paste prepared earlier.
Saute till the mixture bonds and is done. Add the mince mutton and cook till the spices are all uniformly mixed. Finish with lemon juice, garam masala and cardamom powder. Top with ghee. Serve hot garnished with ghee, mint, fried onion and lemon wedges.
About the chef
With more than 10 years of experience under his belt, Chef Mujeeb-ur-Rehman is a widely respected name when it comes to food from princely states.
