Haleem

Method

1. 1

   To a pressure cooker, add the broken wheat, barley and the lentils. Pressure cook on high heat for 1 whistle, then cook on low heat for a further 35 minutes.

   SaltWaterBroken WheatBarleyChana DalMoong DalMasoor Dal

2. 2

   Grind into a smooth paste after it cools down.

3. 3

   Marinate the mutton with all the other ingredients for 1 hour.

   CurdGinger Garlic PasteSaltTurmeric PowderBlack Pepper PowderRed Chilli PowderGaram Masala PowderMutton

4. 4

   Heat ghee in a pressure cooker and add all the whole spices. Saute for a few seconds to release its aroma. Add the onion and green chillies. Fry until golden brown.

   GheeCinnamonBlack PeppercornsGreen CardamomClovesOnionGreen ChilliShahi Jeera

5. 5

   Add the marinated mutton and saute on high heat for 4 minutes.

6. 6

   Add the dried rose petals and water. Cover and pressure cook for 50 minutes, reducing the heat after the first whistle.

   Dry Rose PetalsWater

7. 7

   Once the steam settles, open the cooker and remove some of the fat and set aside. Remove the large bones from the meat. Shred the meat.

8. 8

   In a large pot or in the same cooker, heat the mutton along with the cooked wheat & lentil mixture. Add the mint and coriander leaves.

   Coriander LeavesMint Leaves

9. 9

   Mash it with a masher/wooden spoon and cook on low heat for at least 20 minutes. Adjust the consistency with hot water if required.

10. 10

    Serve hot topped with fried onion, mint leaves, lemon wedge and fried cashews. Spoon some of the previously reserved fat on top.

    Cashew (half)Mint LeavesFried OnionLemon