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Ingredients
- Mutton/Beef 1 kg
- Wheat grain ½ kg
- Yogurt ¼ kg
- Ginger garlic paste 2 tbsp
- Gram lentil ½ cup
- Urad dhal ½ cup
- Mong dhal ½ cup
- Barely ½ cup
- Clarified butter 2 tbsp
- Onions 2 (fried brown)
- Green chili 6
- Oil 1 cup
- Red chili powder 2 tsp
- Turmeric 2 tsp
- All spice 2 tsp
- Salt to taste
- Cinnamon stick 2
- Black pepper corn 1 tsp
- Cardamom 3
- Cloves 3
- Salt to taste
- For Garnish:
- Lemon as needed
- Almonds ½ tsp (roasted, ground)
- Cashew nuts ½ tsp (roasted, ground)
- Coriander leaves ½ bunch
- Mint Leaves ½ bunch
- Green chili 5 or 6
- Brown onion
Method
- Soak wheat and all lentils for whole night.
- Heat oil and add 1 tbsp ginger garlic paste fry for a while.
- Add meat, 1 tsp turmeric, red chili and all spice 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, 1 tsp turmeric powder, 1 tbsp 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 clarified butter and crackle all whole spices (clove, cinnamon stick, black pepper corn and cardamom.
- Add blended lentils and meat mix and add some garnishing ingredients cook for 30 minutes to mix all ingredients well.
- Haleem is ready, serve with garnishing ingredients.
