Come the month of Ramzan and there’s a lot of food talks that does rounds. The two most important time of the day happens to be Sehri (when you eat before sunrise) and Iftari (break the fast post sunset). Of all the dishes that’s done there are days when something special come to the table. How about some Haleem. Haleem is almost synonymous with Ramadan as this dish is packed with nutrition that is needed and acts as an energy booster. Haleem traces its path in the Arabian dish. Making it’s way via Iran and Afghanistan Haleem managed to reach India. Haleem lovers owe festive dish to the the Arabians who introduced this unique dish when the Nizams were ruling. The story goes that the sixth Nizam of Hyderabad Princely State, Mehbub Ali Khan, made Haleem as a royal dish making it a part of Royal menu. Traditionally back in those days Haleem was prepared in 'Bhattis' or brick-and-mud ovens and few places in Hyderbad still continues the same tradition. The credits of making this dish part of traditional Hyderabadi cuisine goes to this Nawab. This dish sees blend of lot of local spices and ingredients.
A 10th century text sees the first recipe of Haleem called Harees. This meat stew dish that uses mutton, lentils/ dals/ whole spices that are mashed together gives it the dishes perfect taste. Cooked in pure ghee, this dish is highly nutritious and rich in calorie. This is a perfect dish to break the fast with.
Director Culinary - Sreenivasan Govindarajan, Radisson Blu Plaza Delhi Airport says “Haleem is of the very popular dish across country this home-style stew has become an iftar favourite thanks to its nutritious blend of mutton meat slow-cooked with cracked wheat, spices and lentils. It is a whole meal by itself; Mutton Haleem is gently simmered with spices, pulses and many more nutritious ingredients until perfection”
Recipe
• 1kg Mutton leg
• 100gm Broken wheat
• 50gm Ginger
• 50gm Garlic
• 50 gm Whole urad wash
• 50gm Arhar Dal
• 50gm Chana dal
• 20gm Red Chilli Powder
• 80gm Cashewnut
• Ghee 250gm
• 10gm Mint leaves
• Broken wheat 100gm
• 50gm Yellow Moong Dal
• 25gm Turmeric Powder
• 50gm Garam Masala Powder
• 10gm Cinnamon Stick
• 20gm Green Chilly
• 20gm Coriander leaves
• 20gm Black Pepper
• Salt To Taste
• 2gm Cloves
• 2 gm Green Cardamom
• 1 gm Bay Leaf
Method of Preparation:
• Wash and soak all the lentils and broken wheat together for 2 hours.
• Take a heavy bottom Handi and add ghee to temper it with whole spices - cloves, bay leaf and green cardamom. When the spices start crackling, add the grated ginger and garlic paste till the colour turns brown.
• Add the lamb along with all the powdered spices saffron, green chilli paste, turmeric powder and cook until it is half done and then add fried onions.
• Drain the water from the lentils and add it to the lamb along with lamb stock. Add salt at this stage.
• Let it cook until lamb gets tender and mixes with the lentils and becomes thick in consistency.
• Check for the seasoning and serve with choice of bread.