How You Make Tempting Haleem

Ramadan special mutton Haleem

How You Make Tempting Haleem? You should have strong willpower and patience to prepare this great dish alone, which means without taking help from anybody. Because this recipe not only requires so many ingredients, it also has so many stages to prepare a perfect Haleem.  And last it takes at least 6-8 hours to prepare this traditional dish depending upon the stages and the way of cooking.

The origination of Haleem is Arab, it describes in Kitab Al-Tabikh (Book of Recipes, which is the oldest Arabic cookbook). In India, haleem is prepared mainly during Ramzan month, on large scale.

It is definitely a very high-calorie meal – high in energy, fiber, protein, and vitamins. From the dietitian’s perspective, you can include this recipe as a healthy diet, provided you skip that layer of oil that floats on haleem or many other dishes. Here I used very less oil without compromising the flavor of the recipe.

For the video please go to – https://www.youtube.com/watch?v=OpQ89WKp_1E

Main equipment require

1. Pressure cooker
2. Ladle
3. Spatula
4. Tadka pan
5. Kadai

Ingredients for Tempting Haleem

Main ingredients

1. Mutton-300 gm
2. Mutton Paya-150 gm(hoof of a goat)
3. Barley-50 gm
4. Rice-15 gm
5. Wheat-100 gm
6. Red lentil (mosoor dal-10 gm)
7. Whole skinless black lentils ( urad dal/biulir dal/ Kalai er dal)-10 gm
8. Small yellow lentils(moong dal)-10 gm
9. Split chickpeas (chana dal)-10 gm

Other ingredients

Spices

1. Oil-3 tbsp
2. Ghee-2 tbsp
3. Turmeric powder Haldi-3 tbsp
4. Chili powder-2 tbsp
5. Bay leaves-2
6. Cumin powder-2 tbsp
7. Cinnamon sticks –2 inch
8. Cloves-5
9. 2-3 green cardamoms 
10. 1 tablespoon black peppercorns
11. Salt – to taste

Raw ingredients

1. Onion-5 (3 for birista/ fried onions)
2. Ginger- garlic paste-3 tbsp
3. Lemon-2
4. Green chili-4
5. Coriander leaves

How You Make Tempting Haleem

1. First, you keep all the ingredients in one place. Soak the pulses and rice for an hour

1. Clean and wash the mutton chunks

1. Properly clean the mutton paya

1. Soak overnight the wheat

1. Overnight soak the barley

1. In a pressure cooker add cinnamon stick, onion sliced(1), cardamom, ginger-garlic paste(1 tbsp), and the mutton paya; add 4 cups water and keep it in simmer for half an hour.

1. By that time prepare the birista (fried onion)

1. After half an hour opens the lid of the pressure cooker after releasing the pressure, take the mutton paya out from the cooker, and save the mutton stock to prepare the wheat barley.

1. In the same pressure cooker add wheat, barley, bay leaves, paper corn, and cardamom

1. Add the mutton stock

1. Add salt and close the lid; put it on a simmer and allow it to boil and smash for one and half an hours.(with or without a whistle)

1. Now heat oil in Kadai, put bay leaves, paper corns, cloves, cinnamon, and followed ginger garlic paste and sauté it for 2 minutes, add salt, cumin, red chili, and turmeric powder, stir it for 2 minutes.

1. Drop the mutton chunks and cook them for 5 minutes.

1. Add the soaked rice and pulses

1. Mix it well with the mutton chunks.

1. Stir it continuously for 5 minutes

1. Add 3 cups of water and cover the lid; allow it to cook in simmer for an hour.

1. Now open the lid of the pressure cooker after one and half an hour, check the consistency of the barley-wheat mix

1. On the other side open the lid of the mutton Kadai, add the wheat-barley mix and mix well with the mutton gravy.

1. Now take out the mutton chunks from the gravy and separate the bones from it.

1. Add the boneless very small mutton chunks to the gravy again and cook for two minutes.

1. Take a tadka pan, add ghee, and put Julian cut ginger, and slit green chilies for tempering.

1. Spread it over to the Haleem.

1. Slowly spread the birista

1. Throw a handful of coriander leaves

1. Serve it with birista, lemon wedges, and coriander leaves.

How You Make Tempting Haleem

The origination of Haleem is Arab,it describes in Kitab Al-Tabikh (Book of Recipes, which is the oldest Arabiccookbook). In India, haleem is prepared mainly during Ramzan month, on largescale.

It is definitely a very high-caloriemeal – high in energy, fiber, protein, and vitamins. From the dietitian'sp erspective, you can include this recipe as a healthy diet, provided youskip that layer of oil that floats on haleem or many other dishes. Here I usedvery less oil without compromising the flavor of the recipe.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Main Course, mutton

Cuisine Indian

Servings 3

Calories

Equipment

• pressure cooker
• A hard bottomed kadai or a fry pan
• Spatula
• tadka pan
• ladle

Ingredients

  

Main Ingredients

• 300 gm mutton
• 150 gm mutton paya
• 50 gm barley
• 15 gm rice
• 50 gm wheat
• 10 gm red lentils
• 10 gm Wholeskinless black lentils ( urad dal/biulir dal/ kalai er dal)-
• 10 gm Smallyellow lentils(moog dal)
• 10 gm  Splitchick peas (chana dal)

Other ingredients

Spices

• 3 tbsp oil
• 2 tbsp ghee
• 3 tbsp  turmeric powder
• 2 tbsp cumin powder
• 2 bay leaves
• 2 inch cinamom stick
• 5 Cloves
• 3 green cardamom
• 1 tbsp black paper
• salt to taste

Raw ingredients

• 5  Onion-5(3 for birista/ fried onions)
• 3 tbsp  ginger-garlic paste
• 2 lemon
• 4 green chilies
• handful coriander leaves

Instructions

 

• First, you keep all the ingredientsin one place. Soak the pulses and rice for an hour
•  Clean and wash the mutton chunks
• Properly clean the mutton paya
• Soak overnight the wheat
• Overnight soak the barley
• Ina pressure cooker add cinnamon stick, onion sliced(1), cardamom, ginger-garlicpaste(1 tbsp), and the mutton paya; add 4 cups water and keep it in simmer forhalf an hour
• By that time prepare the birista (fried onion)
• After half an hour opens the lid of the pressure cookerafter releasing the pressure, take the mutton paya out from the cooker, andsave the mutton stock to prepare the wheat barley.
• In the same pressure cooker add wheat, barley, bay leaves,paper corn, and cardamom

  Add the mutton stock
• Add salt and close the lid; put it on a simmer and allow itto boil and smash for one and half an hours.(with or without a whistle)
• Now heat oil in Kadai, put bay leaves, paper corns, cloves,cinnamon, and followed ginger garlic paste and sauté it for 2 minutes, addsalt, cumin, red chili, and turmeric powder, stir it for 2 minutes.
• Drop the mutton chunks and cook them for 5 minutes.
• Add the soaked rice and pulses
• Mix it well with the mutton chunks.
• Stir it continuously for 5 minutes
• Add 3 cups of water and cover the lid; allow it to cook insimmer for an hour.
• Now open the lid of the pressure cooker after one and halfan hour, check the consistency of the barley-wheat mix
• Onthe other side open the lid of the mutton Kadai, add the wheat-barley mix andmix with the mutton gravy.
• Now take out the mutton chunks from the gravy and separatethe bones from it.
• Add the boneless very small mutton chunks to the gravy againand cook for two minutes.
• Take a tadka pan, add ghee, and put Julian cut ginger, and slit green chilies for tempering.
• Spread it over to the Haleem.
• Slowly spread the birista
• Throw a handful of coriander leaves
• Serve it with birista, lemon wedges, and coriander leaves.

Video