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. 

Mangsher Ghugni (Dried Yellow peas cooked with meat)

Ingredients for Mangser Ghugni:

Yellow Peas (Dried White Peas) - 1.5 cup
Chicken pieces - 1 cup (I prefer to use 1 inch long pieces  - both boneless and with bones. I cut the big size pieces with a kitchen scissor.)
Potato pieces - 1 cup 
Green Cardamom - 3-4
Cinnamon - 3 (1 inch long each)
Cloves - 3-4
Bay Leaf - 2 medium size
Onion - 2 (thinly sliced)
Garlic - 1.5 tbsp (I prefer to make paste.)
Ginger - 1.5 tbsp (I prefer paste form.)
Turmeric Powder - 1/2 tsp
Red Chili Powder - 2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Tomato cubes - 1 cup 
Salt to taste
Oil for cooking
Chicken stock 

For garnishing: 
Lemon Juice - 1 (whole)
Garam Masala Powder - 1/4 tsp 
Finely chopped Green Chili 
Finely chopped Onion 
Finely chopped Coriander Powder (Optional)

Method for Mangser Ghugni:

1. Soak Yellow Peas in water overnight or at least 7-8 hours. 
2. Drain the water. Place it in a pressure cooker. Add fresh water. Boil till to 2 whistle. 
3. Boil the potatoes following the same way.
3. Now you have to boil the chicken pieces in the pressure cooker till 3 whistle. Don't throw away the stock. It will be used later to make the curry. 
4. Heat oil in a pan. Add Green Cardamom, Cinnamon, Cloves and Bay Leaf. Wait till it releases nice aroma. 
5. Add onion. Fry till it becomes soft. 
6. Add Ginger paste, then Garlic paste. Fry till its raw smell goes off. 
7. Now take Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder in bowl. add little water and make a paste. Add it to the fried curry. Mix well. 
8. After 2 minutes, add Tomato. Spread little salt over it. Mix well together. 
9. Now add Chicken Pieces. Cook till it releases oil. 
10. Add Yellow Peas. Mix well. 
11. Now add Chicken stock. Cover the pan with a lid. Allow it to be cooked for few minutes. Check the seasoning. 
12. Now sprinkle Garam Masala Powder. Turn off the heat. Set the pan aside for 10 minutes. 

Your Chicken Ghugni is ready. For Garnishing, spread chopped Onion, Green Chili and Coriander Powder. Now squeeze a whole lemon on top. In place of lemon juice you can use tamarind water.