Haleem might sound like an unfamiliar dish but haleem is more of a regular stew we take. Haleem is a slow cooked dish and it demands quite a long time for preparation but the outcome is more exquisite to your taste buds. To add more good to the delicious dish, we have tried preparing the haleem with foxtail millet, known as thinai in Tamil, to make it more healthy. Try the recipe with us as we proceed down.
To make Foxtail millet you’ll need:
Method:
1. Start with cleaning, washing and rinsing off the water from mutton thoroughly.
2. Soak the broken foxtail millet along with urad and channa dhal in double the quantity of water for 4-5 hours straight. Soak the millet and dhal the previous night, so you can prepare it the following day morning.
3. To prepare the masala part of the haleem, take a pressure cooker and add pour 4 tsp oil and heat it to cooking stage.
4.Once the oil is heated, add one cup of sliced onions and fry till they get the golden brown texture.
5.After it comes to perfect texture, add cardamom, cinnamon and clove pieces to the fried onions and fry them for two minutes, until the raw smell vanishes.
6.Then add the cleaned and water-strained mutton pieces into the cooker. Add turmeric powder, red chilli powder to your preference. Now pour one cup of water to the entire mixture, stir them well and close the lid of the cooker.
7. Leave the stove on a full flame for 15 minutes for 5 whistles.
8. Once the whistle is down and the pressure goes off, open the lid and neatly separate the meat from bones using a table knife and fork.
9. There is a reason for this separation. Do not throw away the bones with the remains of peels. Keep the bones stored separately. Now keep the separated meat pieces in a cooker and add one tsp salt, one tsp coriander powder, ¼ tsp Garam masala and jeera powder, 4 green chillies, half a cup of coriander leaves(yes, show your generosity here), 5-6 mint leaves and chopped tomato, curd and a cup of water.
10. Mix all the above mentioned long list of contents well and close the lid of the cooker and pressure cook for 20 minutes on high flame. (Better to have someone beside holding a checklist with all the ingredients listed. “tomato-check, green-chillies-check…”)
11. Once you set the cooker, take another container and add soaked broken millet, urad and chana dal mixture in it.
12. Pour 2 full glasses of water. Take the bones you separated a while ago. Add them to the dhal and millet mixture to which you will also add ¼ tsp turmeric powder, ½ tsp salt and cook for 20 min and keep stirring every minute. Often you stir, better will be your haleem.
13. Once cooked for 20 min, put off the flame and mash the mixture for five minutes with wooden churner.
14. Finally, bring together both the cooked mutton and the dhal mixture in a container. Turn on the stove and cook the mixture in the container on low flame for one hour while stirring for every 3-5 minutes. As mentioned this a long process, yet you’re close to the final outcome.
15. Once the mixture starts to become a thick paste and is turning to a golden colour, put off the flame. Make sure you don’t overcook the mutton. Check it as you go with the preparation.
16. Add a tablespoon of ghee in a small container and fry the black peppercorns and mix it with the contents of the container.
17. Use fried onions and cashew nuts as the topping and also garnish with coriander leaves. Squeeze lemon onto it just before serving.
18. All your efforts are paid now. Steaming hot Hyderabadi Haleem is fully set for serving.
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