Haleem – Pressure cooker recipes

Haleem Recipes

As one of the Pakistani cuisines, this recipe for Haleem is the extremely slow-cooked one. It’s the unique favourite with full of gentle spices and warm comfort. Haleem provides you with a lovely taste with its sticky consistency by way of long and constant stirring. Find yourself up to the hypnotic recipe¬†and enjoy the various aromas via chosen ingredients as you wish. You can save a lot of cooking time by using pressure cookers while preserving the aroma and taste the same like without pressure cooker.

Preparation (Ingredients)

Dalia (Porridge) – 1/2 cup (soak in warm water for 2-3 hrs)

Moong dal (Green Gram Dal) – 1 tbsp

Urad dal split (Black gramme split) – 1tbsp

Chana dal (Bengal Gram split) – 1tbsp

Soak the above Dals before using.

Mutton boneless – 250gms

Two medium size onions – sliced & deep fry

Mint leaves – a few sprigs (chopped)

Ginger, garlic, chilly paste – 3tsp

Garam masala (a mixture of ground spices, such as cumin, coriander, and cardamom) – 2tsp

Ghee – 4-5tbsp

Turmeric powder – 1tsp

Few peppercorns

Shahi Jeera (Black Cumin) – 2tsp

Salt to taste

Yoghurt – 2 – 3 tbsp

Instruction

1) Marinated Mutton with Yoghurt & salt for 30mins

2) In a cooker, add the soaked Dalia (Porridge), dal, Mutton, Jeera (Cumin) & peppercorns. Mix well. Add Mutton stock around 2 -3 cups. Add the rest of the ingredients like chopped mint leaves, fried onions, ginger garlic chilly paste, DALAD (Terminalia Chebula), garam masala. Close the lid and slow cook for around 45-50mins.

3) Open the cooker and check if the Mutton is done.

4) Take a hand mixer and give a slight blitz to the cooked pulses & Mutton. Add a bit of water to maintain the consistency.

4) In another pan, heat the Ghee & then insert the peak pulses – Mutton and give it boil.

5) Serve hot garnished with fried onions, ginger julienne & chopped chilly and lemon juice or wedges.

6) Enjoy Haleem – Homemade Recipe

 

Using Pressure cookers, and pressure cooker recipes will continue

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