Haleem, a traditional Hyderbabdi dish, is a world famous delicacy. In northen India its popularly known as Khichra. Traditionally haleem is a slow cooked recipe. But I make it with the help of pressure cooker, and electric blender which cuts down the time and eases the process but it doesn’t compromise with the taste.
- 1 kg mutton or beef - with bones - cut into small peices
- 1 cup wheat berries - dhula ghehun or ghehun ki guri
- 3/4 cup barley - jau
- 1/2 cup bengal gram - chane ki dal
- 1/2 cup split green gram - moong dal
- 1/2 cup split black gram - urad/mash ki dal
- 4 large onions
- 10-12 green chillies finely chopped - you can lessen the amount if u like it less spicy
- 2 tbsp ginger garlic paste
- 1 tbsp garam masala powder
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp black pepper powder
- 1 tsp red chilli powder
- Juice of 2 lemons
- 1/2 cup oil + extra oil for frying the onions
- 5 tbsp oil
- 1 tbsp ginger julienne
- 5-6 green chillies chopped
- 1/2 bunch fresh coriander leaves - chopped
Directions & How to
- Wash and soak all the dals together in a large bowl over night.
- Wash and soak wheat berries and barley together in a large bowl over night.
- Slice the onions and deep fry it in hot oil till golden and crispy. Divide it into 2 parts,use half of it in cooking mutton and remaining half for garnishing.
- Heat oil in a pressure cooker, add mutton/beef and fry it till it oozes out its juice. Add ginger garlic paste, half of the fried onions, 10-12 green chillies, garam masala powder, cumin and coriander powder, chilli powder, pepper powder and salt. Stir and saute for 3-4 minutes. Add 3-4 cups of water and pressure cook it till its done. * Cook it extra soft.
- Pressure cook all the dals with little salt till its done.
- Pressure cook wheat berries and barley till 4-5 whistles or till its 3/4th done. Use a electric blender and blend it well.
- In a large thick bottomed pan, combine together cooked meat, cooked dal and cooked wheat and barley.
- Put it on low flame, keep stirring it, let it come to a boil.
- In a small wok heat around 5 tbsp of oil ( same oil in which onions were deep fried) add to it half of ginger julienne, remaining 5-6 chopped green chillies and half bunch chopped coriander leaves. Fry it all for 2 minutes and mix it in the haleem.
- Squeeze 2 lemons over it and mix it all very well.
- Serve hot garnished with some ginger julienne, chopped coriander, fried onions and lemon juice.