Mutton Haleem - Hyderabadi Style

          This is a very popular Hyderabadi dish during the holy month of Ramadan. It can be prepared with either mutton or chicken. But now a days, you come across vegetarian haleem too. Traditionally it is slow cooked for many hours on an open flame. But I tried the simplest method - Pressure cooking method.

           It is quite a rich dish with loads of dry fruits and ghee, but it is equally nutritious as it contains various types of lentils and oats (traditionally wheat is used). This delicacy is served with a dash of lime, fried onions, chopped coriander-mint leaves and dry fruits. So check out the step by step pictorial recipe to prepare it.

• 2 cups boiled mutton, shredded
• 2 tbsp. masoor dal (red lentil)
• 2 tbsp. chana dal (Bengal gram lentil)
• 2 tbsp. moong dal (Split green gram lentil)
• 2 tbsp. tuvar dal (pigeon pea lentil)
• 2-3 tbsp. oats
• handful of almonds and cashews, chopped
• 3 tbsp. ghee / oil
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 tsp. peppercorns ( I used red peppercorns)
• 2-3 onions, sliced
• 1 tbsp. ginger-garlic paste
• 2-3 green chilies
• handful of coriander leaves 
• handful of mint leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 2-3 tbsp. dry rose petals (opt) 
• lime juice as required
• 2 tbsp. fried onions 
• few dry fruits to garnish
• coriander & mint leaves to garnish     
• lime wedges to garnish

          Dry roast the lentils, almonds and the oats for 2 minutes or till you get a nice aroma coming through. Soak in sufficient water for 3-4 hours. 

          Heat ghee / oil in a pan and temper with cinnamon, cardamoms, cloves, peppercorns and cumin seeds. Sauté for a few seconds.

          Add the onion and fry till light brown. Now add the ginger-garlic paste, green chilies and all the dry spices. Fry for a minute.

          Add the drained lentils, mutton, rose petals, coriander leaves, mint leaves and 4 cups water.  Pressure cook for 20-25 minutes on a low flame after the first whistle. 

          After the pressure is released, simmer further on a low flame. Keep mashing while it is simmering. Garnish with coriander leaves, mint leaves, fried onions, dry fruits and lime wedges.

                  Dry roast lentils, almonds & oats for 2 min. or till you get a nice aroma. Soak
                  in sufficient water for 3-4 hours. 

                  Heat ghee / oil & temper with cinnamon, cardamoms, cloves, peppercorns
                  and cumin seeds. Sauté for a few seconds.

                                  Add onion & fry till light brown. 

                                 Now add ginger-garlic paste, 

                                  green chilies & all the dry spices. Fry for a minute.

                                  Add drained lentils, 

                                  mutton,

                                rose petals, coriander leaves, mint leaves 

                     and 4 cups water.  Pressure cook for 20-25 minutes on a low flame after 
                     the first whistle. 

                 After the pressure is released, simmer further on a low flame. Keep mashing 
                 while it is simmering. 

              Garnish with coriander leaves, mint leaves, fried onions, dry fruits & lime wedges.