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If there is one dish that captures the spirit of Ramadan and Eid Ul-Fitr apart from Sheer Korma, it is definitely the Haleem. A filling, nutritious and delicious dish packed with meat, lentils, grains and mild spices, Haleem is said to have originated in the Middle East. The Arabic diaspora brought this stunning dish along to India, and in Hyderabad, Haleem found its true home. The dish was reportedly introduced during the reign of the sixth Hyderabadi Nizam, Mahbub Ali Khan, and became a true symbol of Hyderabadi cuisine during the rule of his successor, Mir Osman Ali Khan.
Given the heritage and significance of this dish, is it possible that Eid be celebrated without a bowl of heartwarming and delicious Hyderabad Haleem? Of course not. Chef Nitish Chandra Phani, the Executive Chef at The Tamara Kodai, has the perfect recipe for Hyderabad Haleem for you to try this Eid. Packed with flavours straight from the heart of Hyderabad, this recipe is as authentic as it gets. Check out the recipe and give it a try.
Image used for representative purpose. Image courtesy: Pinterest/Namrata Kapoor
Ingredients:
500 g mutton keema
50 g ginger paste
50 g garlic paste
50 g broken cashew nuts, fried
50 g urad dal
5 g red chilli powder
120 g curd
3 g black peppercorns
60 g ghee
5 g mint
30 g yellow moong dal
90 g broken wheat or dalia
60 g chana dal
30 g toor dal
3 g turmeric powder
150 g onions, chopped
5 g garam masala powder
2 cinnamon sticks
5 g fresh coriander leaves
2 nos green chillies
Salt, to taste
60 ml refined oil
8 cups water
20 g fried onions, for garnish
Lemon wedges, for garnish
Method:
1. Wash and soak the broken wheat or dalia for half an hour.
2. Add the mutton keema (should be well-trimmed) to a pressure cooker with about 1 cup water and put it over medium flame for 15 to 20 minutes.
3. Sauté the chop onion until golden brown and set aside.
4. To the mutton keema, add 60 g of ginger and garlic paste, half a tsp of salt, red chilli powder, half of garam masala powder and a pinch of turmeric powder.
5. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Keep it aside.
6. Boil the broken wheat along with urad dal, chana dal, toor dal, and yellow moong daal with remaining ginger-garlic paste, turmeric powder, one green chilli, and peppercorns in 4 cups of water until it is cooked completely, and the water is absorbed. Blend this mix for a few seconds.
7. Heat the oil in another thick-bottomed pan, add whole spices including cinnamon stick, cooked mutton keema, remaining green chillies, fresh coriander, and sauté for 2-3 minutes.
8. Add curd and cook for another 10-15 minutes. Add three cups of water and bring to a boil.
9. To this, add the blended dalia and dal mixture and mix well while adding a little ghee.
10. Let it simmer and cook slowly for at least half an hour.
11. Serve hot garnished with fried onions, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.
