Haleem
This amount suffices for 4-5 people
INGREDIENTS:
1/4 cup brown ( or white)rice,
1/4 cup Red lentil or masoor sabut dhuli(pink)
1/4 cup moong dhuli or split yellow lentil
1/4 cup chana dal ( Bengal gram dal)
1/2 cup daliya. ( broken wheat or bulgur)
Soak all for 1/2 hour
250 tiny boneless mutton cubes
Asafoetida or Hing 2 pinch ( optional)
Clarified butter or Ghee ( or oil)-2 tbsp
cloves (long)-2
Dalchini / Cinnamon- 1inch
Black cardamom (Moti elaichi)-2
Onion chopped-1
Ginger -1tbsp chopped.
Garlic-3tbsp chopped.
Ground cummin or jeera powder -1tsf , for
Roasted dhania or coriander powder-1tbsf
Shaan haleem masala-2-3 tbsf
GARNISH:
Julienned ginger
Chopped green chillies
Lemon quarter
Optional- 1 onion sliced and fried for garnishing
METHOD:
Heat 2 tbsp ghee. Add asafoetida or hing ,long or cloves , dalchini or cinnamon and black cardamoms or moti elaichi. Saute.
Add chopped onion, chopped ginger, chopped garlic. Bhuno or saute.
Add roasted and ground cummin or jeera powder, roasted coriander ordhania powder,Shaan haleem masala. Bhuno or saute.
Add washed & drained meat cubes and bhuno or saute till brown.
Add soaked drained lentils or daals, rice and broken wheat or daliya. Bhuno or saute.
Add 1.25 litre water.
Taste and add salt.
Pressure cook 30 mins.
Let pressure drop. Mash well like bharta. Consistency is little thinner than bharta.. Like a thick gravy dish.
Serve with julienned ginger, chopped green chillies n lemon.
Optional- add fried onions.
Serve with roti or can have on its own as a meal by itself. Add little ghee on top for extra flavour.
ENJOY.
