Indian
Indian - Regional Mains
Haleem
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500g mutton on the bone
- • 150g broken wheat, soaked
- • 100g chana dal, soaked
- • 4 tbsp ghee
- • 2 onions, thinly sliced
- • 1 tbsp ginger-garlic paste
- • 2 tsp red chili powder
- • 1 tsp turmeric powder
- • 1 tbsp garam masala
Preparation Steps
1
Phase 1
Pressure-cook the mutton with ginger-garlic paste, red chili powder, turmeric, half the garam masala, and salt until it falls off the bone; shred it finely.
2
Phase 2
Pressure-cook the wheat and chana dal until completely soft and porridge-like.
3
Phase 3
Combine meat and grains in a wide pot; pound and mash over low heat 30-40 minutes with 2 tbsp ghee, adding stock until silky.
4
Phase 4
Crisp the onions in the remaining ghee; fold half into the haleem.
5
Phase 5
Serve Hyderabadi-style with the remaining crisp onions scattered on top of each plate.