Oats Mutton Haleem from Maimoona Yasmeen’s Recipes
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Sajane ke liye (for garnishing):
Ingredients:
Pyaz/onion: 200 grams
Tel/oil: for frying
Kaju/cashews: 50 grams
Kata hua pudina
Kata hua hara dhaniya
Asli ghee/pure ghee/clarified butter
Procedure:
1. Frying pan mein talne ke liye tel daliye.
2. Jab tel garam ho jaaye, is mein bareek kati hui pyaaz daliye.
3. Pyaaz ko badami rang aur crisp hone tak tal lijiye aur nikal lijiye.
4. Usi tel mein kaju badami rang ke hone tak tal lijiye aur nikal lijiye.
5. Is tel se 3 tablespoon paka hua tel nikal lijiye aur rakh lijiye.
6. Tali hui pyaaz ko crush kar lijiye.
Daliya banane ke liye/ for cooking oats and lentil:
Ingredients:
Oats: 250 grams
Maash dal/urad dal/black gram: 100 grams
Paani/water: 1.5 litres
Procedure:
1. Maash/urad dal ko do ghante ke liye bheegne ke liye rakh dijiye.
2. Do ghante baad saucpepan jis mein aap Haleem banana chahte hain, 1.5 litres paani daliye aur dhakkan dhak dijiye.
3. Jab pani mein ubal a jaye, is mein oats daliye.
4. Maash ki dal se paani nithar dijiye aur oats mein maash ki dal daliye. (agar aap chahein tab yeh dal ko mota pees kar bhi dal sakte hain).
5. Dhakkan dhak dijiye aur beech mein milate rahiye ke kahin oats aur dal jal na jaaye.
6. Jab oats aur maash ki daal gal jaayein, aanch band kar dijiye.
Gravy ke liye (For the gravy):
Ingredients:
Bina haddi ka gosht/mutton without bones: 500 grams
Tel/oil: 3 tablespoons
Pyaaz/onion: 30 grams
Adrak lehsan ka paste/ginger garlic paste: 1 tablespoon
Haldi/turmeric powder: ½ teaspoon
Lal mirch/red chilli powder: 2 teaspoons
Bareek namak/salt: 1 teaspoon
Dahi/curd: 125 grams or 3/4th of a standard cup
Pudine ke patte/mint leaves: 1 ½ tablespoon
Kata hua hara dhaniya/chopped coriander: 1 ½ tablespoon
Garam masala powder/spices: ½ teaspoon
Asli ghee/clarified butter/pure ghee: 2 tablespoons
Procedure:
7. Pressure cooker mein tel/oil daliye.
8. Bareek kati hui pyaaz daliye aur badami rang ki hone tak tal lijiye.
9. Adrak lehsan ka paste daliye aur 30 seconds tak ise bhuniye.
10. Haldi powder, bareek namak lal mirch powder aur gosht/mutton ke pieces daliye.
11. Ek minute tak bhuniye.
12. Ab is mein pheta hua dahi, pudine ke patte, kata hua hara dhaniya aur garam masala powder daliye.
13. Achhi tarah se mila lijiye aur dhakkan dhak dijiye.
14. Gosht galne tak pakaiyye.
15. Tel/oil chootne aur pani sookhne tak gosht ko bhuniye.
16. Aanch band kar dijiye aur mutton ko mash kar lijiye.
Final preparation:
Ingredients:
Pake hue oats/cooked oats
Gosht ki aqni/Mutton gravy
Paka hua tel/oil/cooked oil: 3 tablespoons
Asli ghee: 2 tablespoons
Kata hua hara dhaniya/chopped coriander: 2 tablespoons
Kate hue pudine ke patte/chopped mint leaves: 2 tablespoons
Garam masala powder/spices: ½ teaspoon
Kali mirch/black pepper powder: 2 teaspoons
Sabuth hari mirch/whole green chillies: 4
Bareek namak/salt: 2 teaspoons
Sabuth kabab chini/cubeb berries: 1 teaspoon
Procedure:
1. Mash kiye hue mutton ya gosht ko pake hue oats mein daliye.
2. Paka hua tel, asli ghee, kata hua hara dhaniya, kate hue pudine ke patte, garam masala powder, kali mirch powder, sabuth hari mirchein, bareek namak aur sabuth kabab chini daliye.
3. Achhi tarah se inhe blend/mix kar lijiye.
4. Medium aanch par 15-20 minutes tak pakaiyye aur is mein spoon chalate rahiye ke yeh jal na jaaye aur achhi tarah se blend/mix bhi ho jaaye.
5. Paanch minute tak dheemi aanch par pakaiyye aur is mein spoon chalate rahiye. Aanch band kar dijiye.
6. Bowl mein nikal kar asli ghee, kate hue pudine ke patte, kata hua hara dhaniya, tali hui pyaaz aur tale hue kaju se sajaiyye.
Oats Mutton Haleem tayyar hai.
27 авг 2024
