Name: Khichro -Generally called as Haleem recipe by Insiya Kagalwala at BetterButter
Prep time: 1440 min
Cook time: 60 min
Total time: 1500 min
Yield: 8
Ingredients: FOR THE GRAINS; 2 cups Bulgar wheat-if you do not want to grind it you can use lapsi as well.; 1 handful turdal; 1 handful chana dal; 1 handful urad dal; 1 handful masoor dal; 1 handful rice; Ginger garlicpaste 2 tbsp; Green chillies 4; FOR THE MUTTON; 1 kg mutton; 1/2 kg bones; 2 tbsp gg paste; 2 green chillies; 1 big onion; Salt to taste; Pepper 1 tsp; Dhania pwdr 2 tbsp; FOR TEMPERATING; oil; Whole zeera 1 tbsp; 10 to 12 Garlic pods crushed; 2 tbsp tawa roasted &pounded fennel seeds; 1 tbsp ginger pwdr; 1 tbsp ref chilli pwdr; 1 tbsp dhania pwdr; 1 tbsp zeera pwdr; Garnish; Birista of 5 to 6 onions(fried golden onions slices); Ginger 2 inch pc sliced finely into juliens

ABOUT Khichro -Generally called as Haleem RECIPE

This dish has all the possible ingridents -Pulses, Bulgar wheat,Rice,Mutton meat and broth ti make it a wholeslme meal in itself

Ingredients Serving: 8

FOR THE GRAINS
2 cups Bulgar wheat-if you do not want to grind it you can use lapsi as well.
1 handful turdal
1 handful chana dal
1 handful urad dal
1 handful masoor dal
1 handful rice
Ginger garlicpaste 2 tbsp
Green chillies 4
FOR THE MUTTON
1 kg mutton
1/2 kg bones
2 tbsp gg paste
2 green chillies
1 big onion
Salt to taste
Pepper 1 tsp
Dhania pwdr 2 tbsp
FOR TEMPERATING
oil
Whole zeera 1 tbsp
10 to 12 Garlic pods crushed
2 tbsp tawa roasted £ed fennel seeds
1 tbsp ginger pwdr
1 tbsp ref chilli pwdr
1 tbsp dhania pwdr
1 tbsp zeera pwdr
Garnish
Birista of 5 to 6 onions(fried golden onions slices)
Ginger 2 inch pc sliced finely into juliens
Lemon wedges 2
mint leaves handful
Coriander leaves 1 tbsp
Hot pure ghee 2 tbsp

Instructions

Soak the Bulgar wheat over night separately
Soak all the dals and the rice too overnight
Take the mutton and the bones and wash clean and cut into even pieces
Put the mutton in the cooker add the bones,add the gg paste,chopped onion ,green chillies ,salt ,pepper and dhania pwdr
Pressure cook for 6 whistles or till the meat is all cooked
Once the pressure is released, open the cooker
Remove the mutton and the bones and in the same broth add the bulgar wheat and the soaked dals
Close and pressure cook for 2 to 3 whistles more
Open the cooker and using a hand blender, blend the mixture to a semi smooth paste
Add the mutton and the bones and let it cool for 15 mins
TEMPERING
Take oil add the zeera , crushed garlic, fennel seeds, ginger powder, red chillie pwdr ,dhania pwdr,zeera pwdr and adjust the salt
Add the tempering over the khichda
SERVING
Heat the 2tbsp pure ghee till piping hot
Take a bowl and add the khichda, add the fried onions and pour hot ghee over it
Garnish with fresh chopped mint leaves, dhania leaves , ginger juliens and dash of lemon juice

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