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Tulika Biswas
Haleem is the traditional Iftar delicacy served in the evening after the fasting ends for the day. And during Ramadan time Haleem is prepared in many different ways and according to the country people live in and also as per their own time management.
Looks great!
Soak all the lentils over night or for 4 hours approx.
Soak the broken wheat or dalia for 1 hour.
Boil the dalia and lentils together along with salt .
Fry the sliced onions into dark brown which is called beresta too.
Take a pressure cooker and put oil and then whole garam Masala and after that add ginger garlic paste.
Saute it for 5 mins and then add the mutton and half of the yogurt, half of the fried onions and 2 chopped green chilli.
Cover the lid of the pressure cooker and let it cook until the mutton is tender. Keep it for 10-12 whistles.
Now take the boiled lentils and dalia and mash it with a hand blender and transfer it in a big wok.
Once the mutton is cooked mash it too along with the stock.
Add the mashed mutton to wok and put in low flame.
In the haleem add the rest of the yogurt and give it a good stir.
In it put half of the ghee, nutmeg and mace powder and the rose petals.
Add salt and juice of 1 lemon in the haleem.
Stir it frequently and let it cook in a low flame.
After 15 mins when the water dries out and it's quite mushy serve it in different bowls.
Add generous amount of ghee.
Now in a pan take ghee, chopped green chilli, ginger julienne and put this tempering in the bowls where it is served.
Garnish with lemon, chopped corriander.
Before serving add the fried cashew and fried onions and add lemon juice along with chopped corriander and ENJOY.
Gurugram, India
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Namrah Qureshi
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