Haleem

Haleem

Ingredients

2              cups       Wheat (Good Quality)

1              no           Large Onion Sliced

1              cup         Fresh Milk

4-5          nos.       Green Chillies

3              tsp          Fennel Seed Powder (Sauf Powder)

3              tsp          Ginger Powder (Saunt Powder)

3              tsp          Garam Masala Powder

750         gms        Boneless Mutton

3              tblsp      G/G/GC Paste

3              cups       Oil

Salt as Per Taste

1              cup         Pure Ghee

1              cup         Crispy Fried Onions (Bilisto)

¼             cup         Fried Sliced Garlic

¼             cup         Ginger Juliennes

1              no           Lemon

Mint Leaves for GarNICHE

Making of Haleem is two days process. So make sure most of these ingredients are prepared and kept in advance.

Method

Step 1

Soak wheat in cold water for 6 hours. Drain the water and whisk wet wheat in a juice blender. Whisk it twice or thrice, so that the husk gets separated. (You can use readily available husked wheat from the market.)

Remove the wheat in a kitchen towel and let dry in room temperature. Once the wheat is dried, dust off the husk and store the wheat for further use.

Step 2

This step is to be done a night before serving Haleem.

Take wheat in a container and drizzle some oil over it. Rub the wheat thoroughly and soak oil rubbed wheat in cold water for an hour before next step.

Step 3

Take large soup pot (about 7 to 10 litres). Add 4 litres of water and bring to boil. Add chopped onions and green chillies. Once the water starts boiling, simmer the heat and add soaked wheat in it. Bring the water to boil. Once the water starts boiling, off the heat and stir the wheat so that it does not stick to the bottom of the pot. Cover the pot and forget it until next morning.

Step 4

Next day morning, uncover the haleem pot and you shall find the wheat completely cooked. In a pressure cooker add mutton, 1 cup oil, ginger garlic green chilli paste, garam masala, salt as per taste and 2 cups of water. Stir the mutton and put on heat for pressure cooking. Let the mutton cook for 3 to 4 pressure whistle. Off the heat and keep it aside until complete pressure is released on its own.

Bring the haleem pot  on the kitchen table. With a hand blender, blend haleem as per your requirement of smoothness. Once the pressure of the mutton is released open it and add milk to it. Stir and add entire mutton along with the stock in the haleem. Bring the haleem back to medium heat and stir thoroughly making sure that the haleem does not stick in lumps to the bottom of the pot.

Step 5

Now add sauf powder, saunt powder, salt if needed as per taste and continue stirring and mixing properly. Heat rest of the oil and add ½ cup pure ghee in a pan. Once the ghee smokes add it to the haleem and stir. Finally adjust the taste with salt, thickness of the haleem according to your choice and plate it on a serving dish.

Step 6

GarNICHE the haleem with ginger juliennes, fried onions, fried garlic, lemon slice. Heat pure ghee until smokes and pour over the haleem. Serve immediately. Enjoy!!