Скачать или смотреть Mutton Haleem/Daleem/Laheem

MUTTON HALEEM/DALEEM/LAHEEM

This slow-cooked Resheydar Mutton Haleem is a hearty, comforting dish with deep roots — born 1200 years ago in Arabia as Harees, traveling through Persia as Haleem, and finding its royal home in Hyderabad. It’s a beautiful mix of wheat, lentils, and tender mutton — cooked patiently till it turns creamy, rich, and perfectly resheydar.

Ingredients (for 1 kg boneless mutton)

For the grain mix:
Broken wheat (dalia) – 1 cup
Chana dal – ¼ cup
Moong dal – ¼ cup
Masoor dal – ¼ cup (with or without chilka)
Urad dal – 1/4 cup
Rice – 1/2 cup
Water – enough for soaking and cooking
Turmeric – ½ tsp

For mutton and masala:
Boneless mutton – 1 kg
Oil or ghee – 4 tbsp
Cumin seeds – 1 tsp
Ginger garlic paste – 3 tbsp
Salt – to taste
Red chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Fried onions – 1 cup
Masala potli (cloth bundle) – bay leaf, cloves, cinnamon, cardamom, black pepper and cloves.

For finishing:
Ghee – 3 tbsp
Fried onions – handful
Chopped coriander & mint – 2 tbsp each
Lemon wedges – for garnish


Recipe
1. Prep the grains:
Wash dalia, rice, and all lentils. Soak them together in water for about an hour.
2. Prepare the mutton:
In a pressure cooker, heat oil or ghee. Add cumin seeds, ginger garlic paste, and boneless mutton. Add salt, red chilli, coriander powder, and garam masala.
Pour in water, drop the masala potli, and pressure cook until the mutton turns tender.
3. Cook the grains:
In another cooker, add the soaked mixture with turmeric and enough water. Pressure cook until everything turns soft and mushy.
4. Mash the mixtures:
Remove the masala potli from the mutton. Mash both mutton and grains separately — you can use a masher or blend slightly for a smoother texture.
5. Combine:
In a heavy pot, heat ghee, add fried onions, mashed mutton, dal-wheat mix, and the reserved mutton stock. Mix and keep mashing and stirring until the haleem turns thick and stringy (resheydar). Adjust consistency with hot water if needed.
6. Finish:
Add more fried onions, coriander, mint, and a ghee tadka. Cook till glossy and aromatic.
7. Serve:
Serve hot with a drizzle of ghee, fried onions, fresh herbs, and lemon wedges.

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How do you like your Haleem?