HALEEM (made simpler)

 Haleem (made simpler)

 Harisah was introduced by Arab soldiers of the Hyderabad Nizam's army to the city. Today, Harisah is still available in the Arab quarter of Hyderabad, an area called Barkas, where the dish is called Haris. Later on, the people of Hyderabad modified it to suit their palate thus creating modern Haleem.

INGREDIENTS:

Wheat(Gehun or Dalia) 1 cup (soaked at night) 

Handful of Chana dal (Bengal gram), Masoor dal (Red lentil), Moong dal (Green gram), Tuwar dal (Red gram)and Urad dal (Black gram) (each).

 Mutton 1 kg (boneless).

Handful of Badam (Almond) and Kaju (Cashew nut) (each) soaked overnight.

Onions 2 (sliced).

Ginger-Garlic paste 2 tbsp.

 Green chilies 15 .

Turmeric Powder 1/4th tsp.

 Garam masala 1 tsp.

 Coriander Leaves 1 bunch.

 Mint Leaves 1/2 bunch.

Curd (dahi) 200 gm.

 Ghee 3 tbsp

 Salt to taste .

FOR GARNISHING  Roasted Kaju(Cashew), Coriander Leaves, fried Onion (brown), Lemon.

 METHOD:

• Pressure cook Wheat and all the Dals with lots of Water for 30 mins on low flame with little Turmeric and little Red Chili powder about 1/4th tsp
• Grind to paste Kaju (Cashew) and Badam (Almond) together and keep aside.
• Heat 8 tbsp of Oil in a cooker and add Onions and fry them to golden brown,take out some Onions (these are used for garnishing).

• To the remaining Onions add Ginger-Garlic paste,Salt,Green chilies,Turmeric powder, Garam masala powder, Coriander Leaves, Mint Leaves, Kaju-Badam paste and Curd.
• Do not add Water.   Condense the Mutton for 20 mins on low flame.
• Now grind the Dal and Wheat mixture to paste.
• Also grind Mutton separately and add this Mutton to the Wheat and Dal paste.
• finally add some Ghee and cook on low flame for 5-10 mins

Garnish with fried Onion, Coriander Leaves, roasted Kaju and Lemon.

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