Hyderabadi Haleem

Ingredients for cooking Hyderabadi Haleem:

Main Ingredients: 

Mutton (bone and boneless pieces) - 500 gm
Moong Lentil - 50 gm
Masoor Lentil - 50 gm
Urad Lentil - 50 gm
Black Gram Lentil - 50 gm
Oat / Barley - 50 gm
Dalia / Whole Wheat - 100 gm
Dried Rose Petal - 3-4 tbsp
Green Chili - 4-5 
Onion - 2-3 (thinly sliced)
Ginger + Garlic Paste - 5-6 tbsp
Ghee (Clarified butter) - 1 1/2 cup

Haleem Spices:

Green Cardamom - 1 tsp
Cinnamon - 1 tsp
Peppercorn - 1 tsp
Cloves - 1 tsp
Kebob Chini - 1 tsp
Cumin Seeds
Black Cumin / Shahi Jeera
Sesame Seed 
Turmeric Powder - 1 tsp

For garnishing:
Coriander Leaves - 3 tbsp 
Onion Beresta - 1 1/2 cup
Cashew - 15
Lemon - 2 

Utensil:
Pressure Cooker - 2

Method for cooking Hyderabadi Haleem:

1. Mix all the spices mentioned in Haleem Spices List (except Turmeric Powder). Divide the spices mix into 2 parts. 
2. Heat 2 tbsp Ghee in a frying pan. 
3. Add half of the spices. Fry till you get a nice flavour. 
4. Add Moong Lentil, Masoor Lentil, Urad Lentil, Black Gram Lentil, Oat (or Barley) and   Whole Wheat (Dalia). 
5. Add Sesame Seeds. Keep stirring on very low heat for 5 minutes. 
6. Turn off the flame. Allow the lentil mixture to cool down. 
7. Now you have to grind the Lentil mixture. Take entire mixture in a blender. Add Rose Petals. Now blend it to a coarse product. 
8. Now you have to take 2 pressure cookers. 
9. Take 2 tbsp of Ghee  in one pressure cooker. Heat the Ghee and add rest part of the Haleem Spices. Saute till you get nice aroma from the spices. 
10. Add thinly sliced Onion. Stir till it becomes slightly golden in colour. 
11. Add Salt.  Add Turmeric Powder, Ginger Garlic Paste, Green Chili. Mix well. Cook till raw flavour of Ginger+Garlic Paste is gone.
12. Now add meat. Saute the meat for few minutes. Then add water. Enough water is required  to cover the meat. Put the pressure cooker lid on top. Meat will lose out moisture. 
13. Cook the meat on very slow flame till you hear 3 whistles. 
14. Turn off the flame. Wait till the meat cools down. Now remove big size bones and again continue to cook. This time the meat will start to fall apart. 
15. Place coarse Lentil Mixture in another pressure cooker. Add enough water (approx. 8-10 cups). Put the cooker on the medium high flame. Cook for 30 minutes. Now mash the lentil mixture with a masher. Make sure that no lump has been formed in the mixture. 
16. Now add this mixture with cooked meat. Mix well. Mash the whole mixture with your masher. 
17. Add Salt as per your taste. Add 1 cup of Ghee. Add fried Onion (Beresta) and few Cashew nut. Mix well. Keep mashing. You still cook on very low flame. Mash and stir regularly for 1 hour, till the stew looks like very thick and sticky. 

Now your Haleem is ready. Scoop the Haleem onto plate and serve garnished with choped Coriander leaves, few Cashew nuts and remaining Onion Beresta. You can add little Ghee on top. Now squeeze lemon. Serve it with Roti, Nun, or Chapati.