**Long post alert**
I Usually follow 1.5: 0.3 ratios for Meat and lentils. Meaning, for 1.5 kg of meat, I will use around 300 grams of lentils.
I always use broken wheat as against Haleem rava. As this gives a better color and Haleem just turns out very sticky.
So my recipe is for the above proportion only. There might be so many versions, but this is my tried and tested recipe.Step 1 Soaking the Lentils
Soak All the above ingredients overnight.
- 6-7 Cardamom pods
- 3 Bay leaves
- 1 tsp shahzeera/caraway seeds
- 4 one inch cinnamon sticks
- 2 tsp whole black pepper corns
- 12 cloves
- 1 tsp kavaab cheeni
2. Add two medium thinly sliced onion and sauté until translucent, add two teaspoon of Ginger garlic paste and cook until raw smells vanishes and then add 6-7 green chilies.
3. Add the following spices and cook on low flame.
1. Here comes the messy and tedious step. Before grinding make sure the cooked lentils and the mutton is completely cooled
2. Now take portions of each in a mixer, make sure you’re not adding bones in the mixer. You can use little water or the oil from the cooked mutton to speed up the grinding process.
**** Another important point is while grinding, please make sure you’re not grinding the whole green chilies or whole garam masala. Else your Haleem will turn out very spicy. You can grind chilies but please make sure you’re not grinding the whole garam masala.
3. Also, do keep some chunks of meat as is, do not grind. It’s the yummiest moment to get a chunk of meat in your mouth 🙂 while eating.
Take a wok, add the around 4 tablespoon of ghee and 2 tablespoon oil and one thinly sliced onion and sauté until golden, then take 1/2 tsp. gg pasteand sauté. Once the GG pasted is cooked add the following ingredients and cook until the oil separated.
Cook above all ingredients, until the oil separates as shown in image.
Take the pounded Haleem in big pot, add the remaining cooked mutton gravy along with the following ingredients.
Mix all the above, Give a nice stir and cook for 10 minutes on high flame, make sure you keep mixing so the Haleem doesn’t get stick to the bottom. Add water mixed little milk and ghee to adjust consistency and leave to cook on slow for 5 mins.
Make sure your adjusting the spice, salt and oil/ghee levels per your intake. There are few more ingredients that are added to Haleem like pan ki jhad, khus ki jhad, saffron, I have never tried those hence I haven’t included.
Serve along with fried onions, cashed, lemon chunks, boiled egg and a dallop of ghee. Enjoy!!