Hyderabadi Haleem Recipe 

#haleem #haleemrecipe #hyderabadfoodies #indianrecipe #indianfood
FOR THE LENTILS
Dalia/Broken Wheat - ½ cup/120g
Jau/Barley - ¼ Cup/50g
Chana Dal - 1 Tbsp/16g
Moong Dal - 1 Tbsp/18g
Masoor Dal - 1 Tbsp/9g
Urad Dal - 1 Tbsp/13g
Almonds - 5
Cashews - 5
Water - 1 Liter
FOR THE MUTTON MARINATION
750g Mutton with bone
Salt - 1 Tsp
Turmeric - ½ Tsp
Kashmiri Red Chilli Powder - 1 Tsp
Black Pepper Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Ginger Garlic Paste - 2 Tbsp
Yogurt - 3/4th cup/190g
Lime Juice ½ Lime
FOR COOKING
Ghee - 100g (½ Cup)
Cinnamon Stick (Dal Chinni) - 2 Small sticks
Cardamom (Elaichi) - 5
Cloves (Laung) - 5
Onion - 1 Cup/1 Large/150g
Black Peppercorn - 10
All Spice (Kebab Chini) - 10
Caraway Seeds (Shahi Jeera) - 1-2 Tsp
Green Chillies - 3 (slit and de seeded)
Coriander Leaves - handful
Mint Leaves - Handful
Salt to taste
Final Cooking
Coriander & Mint
Birista
Pepper Powder
Ghee
For Garnish
Saved Ghee from Cooking
Fried Onions
Mint Leaves
Fried Cashews
Lime
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