Authentic Hyderabadi Haleem made very simple with your vahchef sanjay thumma and can be made with lamb,goat,beef,turkey,chicken
haleem is delectable meat delicacy,made particularly during the holy month of Ramadan.The traditional haleem comprises mashed goat meat, pounded wheat, lentils, spices and ghee as the main
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ingredients
Mutton with bone 1000 g
Wheat 250 g
barley 100 g
chanadaal 100 g
split moong daal 100 g
red lentil 100 g
rose petals ½ cup
cardamom 10 g
cinnamon sticks (2 inch) 2 n
cloves 10 g
pepper corns 10 g
kabob chini 10 g
cumin seeds 1 ts
shahi jeera 1 ts
sesame seeds 1 ts
ginger garlic paste 75 g
turmeric ¼ ts
onions 200 g
salt to taste
green chilly 3 n
ghee ½ cup
Directions:
heat a pan add 1 tbs of ghee add whole spice, add shahi jeera, cumin seeds, dry roast them and add chana daal, moong daal, masoor daal, barley, wheat, sesame seeds, roast this and let it cool down then put them into the blender and add dry rose petals and blend this like a coarse powder.
heat ghee in a pressure cooker, add half of the whole garam masala saute it and add chopped onions, salt, saute it and add ginger garlic paste,cook this till raw flavor is gone, add green chilly , then add mutton, mix this and saute this for few minutes and add water to cover the meat and put the lid on top of the pressure cooker,and 1 whistle out then cook this in a slow flame for 1 hour.
take another pressure cooker in this add prepared coarse powder and add enough water, put the lide on and 1 whistle out then simmer the flame and cook this for 30 minutes, add more water after you open the pressure cooker, and cook the lentils till they are cooked mashed after that take potato masher and mash the lentil mixture .
take another vessels and add cooked mutton then add lentil mixture mash it once and take out the big bones and cook this for few minutes then check the consistency, more thick you can add some water then cook it for few minutes.
serve this hot
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30 июл 2012
