Hyderabadi haleem is a type of haleem popular in the Indian city of Hyderabad. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Chaush people during the rule of the Nizams.
◆ Ingredients
● Wheat - 250gm
● Mutton (without bones) - 300gm
● Green chillies - 20gm
● Ginger - 2 inch
● Garlic - 6 flakes
● Limes - 2
● Salt - to taste
● Fat - 100gm
● Garam masala - 2Tsp
● Onions - 100gm
● Coriander leaves - 1Bunch
● Turmeric - 1Tsp
◆ Method
1. Debran the wheat, wash, cook till very soft and mash well.
2. Clean and cook mutton with a little salt till tender. Mince and grind to a fine paste.
3. Grind ginger, garlic and green chillies to a fine paste.
4. Heat fat, add finely sliced onions, fry till brown.
5. Add the spices and ground mutton. Fry for some time.
6. Add mashed wheat and salt; cook on slow fire till it leaves the sides. Add lime juice.
7. Garnish with coriander leaves and finely sliced onions.
8. Serve hot with fresh salad and nan roti.
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