Hello, CookEazy family! Are you sad because the Ramzan season has ended and craving for some Haleem. Why don't we make some Hyderabadi Haleem in our homes itself and enjoy the wonderful taste of the Haleem off season. Nothing to worry you just need to believe that you can do this. So, without any delay let's get into making of this Hyderabadi Haleem should we?
The reason's you will fall in love with Haleem:
Hyderabadi Haleem is a season delight that is loved by everyone but it is missed by everyone because it is only available for few days in a year. It is a flavorful dish with slow cooked goodness.
Ingredients
For the Haleem:
- Dalia (1 cup)
- Toor dal, chana dal, masoor dal, and moong dal (Half cup)
- Boneless chicken or Mutton
- Onions
- Ginger- garlic paste
- Green Chilies
- Curd
- Turmeric, Red chili powder, Garam Masala
- Coriander and Cumin powder
- Ghee and water as needed
- Salt to taste
For Garnish:
- Onions Fried
- Coriander, Mint leaves
- Lemon slices
- Green chilies.
- Ghee or butter
Instructions
Step 1: Marinating the Meat
- Rinse and Soak: You need to wash the Dalia aka broken wheat and then you need to take them and mix with the lentils. Then just soak them for half an hour.
- Marinate the Meat: Now it's time to prepare the meat mixture for this you need a large bowl in it add mutton pieces with curd, giger-garlic paste and other powders in the ingredients list then mix them well and the rest them for about an hour.
Step 2: Meat and Lentils Cooking
- Pressure Cook: Now it's time add some pressure to our meat. No need to worry you will be the manager here just take a pressure cooker and add ghee to it and then add some oninons and cook until they turn golder brown then add the marinated meat and cook for few minutes until the meat is browned.
- Add Lentils and Wheat: Now take that broken wheat and lentils mixture add them to the cooker with some water. Stir the mixture well and close the lid and pressure cook it for about half an hour until the meat becomes tender.
- Shred the Meat: Once cooked, take a wooden spoon and Smash I mean mash and shred the meat .
Step 3: Slow Cooking
- Simmer: You need to transfer this to a heavy bottomed pot and add some chilies to it along with some garam masala and water if needed and just let it simmer for 1-2 hours and keep stirring the haleem occasionally to prevent it from sticking to itself.
Step 4: Tempering and Serving
- Final Tempering: Now take a small pan and heat it with some ghee then add some ginger and fry until golden brown now pour that over the Haleem and now it's ready Just enjoy it and let us know how it turned out .
Happy cooking!
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