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.
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
Shahi Jeera (Black Cumin) – 2tsp
Salt to taste
Yoghurt – 2 – 3 tbsp
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