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Post # 1
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Join Date: 20 Sep 2011
Location:  KuwaitPosts: 100 |
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hyderabadi haleem |
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Ingredients:
Wheat grains 1/2 kg (crushed and soakedin water for 1 1/2 hour) Mutton or beef 1 1/2 kg Gram lentils 1 cup (soaked and boiled) Onions 3 (medium size, thinly sliced) Ginger and garlic paste 2 tbsp Garam masala 1 tsp (ground) Red chilli powder 2 tbsp Coriander powder 1 1/2 tbsp Turmeric powder 1 tsp Salt to taste Ghee 1 1/2 cups Soda 1 pinch Seasoning & Garnish: Fresh mintleaves 1 bunch (finely chopped) Fresh coriander 1 bunch (finely chopped) Green chilli (finely chopped) White cumin 1 tsp (roasted and ground) Garam masala 1 tsp (ground) Ginger 2 (medium size pieces, finely chopped) Onion 1 (large sized, thinly sliced) Lemons 4 (cut into quarters) Ghee 2 cups Method: Heat Ghee in a pan. Put meat in the pan, add garlic, garam masala, red chilli powder, coriander powder, turmeric and salt. Cook on medium heat. In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add pinch of soda in it and cook further for 15-20 minutes. Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lintils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it. Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy griddle (tava) on low heat and cook for 30-40 minutes. Fry the slices onion in ghee and drain on absorbent paper. When the Haleem is cooked, sprinkle fried onions, garam masala, fresh mint and coriander leaves. Also garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with Haleem. |
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