Hyderabadi Mutton haleem is a high-protein recipe which is made of meat, 5 types of Indian dals and wheat rava which gives instant energy. Homemade mutton haleem recipe for 25 people.
Take a bowl and add 1/2 cup of wheat rava or wheat.
Add 1/3 cup of chana dal and 2 tablespoons of masoor dal.
Add 2 tablespoons of moong dal and 2 tablespoons of urad dal.
Add 2 tablespoons of Split pigeon peas(toor dal) and 2 tablespoons of basmati rice.
Rinse 2-3 times under running water.
Cover and soak for at least 2 hours.
Rinse the water and add the soaked dal to the pressure cooker.
Add 3 pinches of turmeric and pour 4 glasses of water and mix.
Cover the lid and pressure cook for 5 whistles.
Carefully open the lid and mash until it gets a smooth texture.
Add 1/2 teaspoon of salt mix well and set aside.
Heat a pressure cooker and add 1/4 of ghee and 3 tablespoons of oil.
Add a cup of onion slices, and 6 green chillies fry for 30 seconds.
Add 2 tablespoons of ginger and garlic paste.
Fry until the raw smell disappears.
Add 250 g of boneless mutton pieces(prefer big pieces).
Fry for a minute or two.
Add 1/2 teaspoon of cumin powder and 1/2 teaspoon of coriander powder.
Add a tablespoon of garam masala powder and 3 pinches of turmeric.
Add 1/2 teaspoon of red chilli powder and fry for a minute.
Add 4 teaspoons of beaten curd and mix well.
Add a cup of mint leaves and a cup of coriander leaves and mix well.
Add the required salt and mix well.
Pour 3 glasses of water and mix well.
Cover and pressure cook for 6 whistles.
Cook until the mutton becomes soft.
Pinch a piece of mutton and check whether it breaks or not.
Mash cooked mutton pieces until it mixes in water.
Pour the mutton mixture into a wide pan.
Add mashed dal and start mashing together.
Mash for 15 minutes until it turns to a smooth texture.
Add 1/4 cup of ghee and mas for 10 minutes more.
Haleem should be not runny or too thick.
When it comes to glue paste then it is a perfect consistency.
Switch off the fire and set it aside.
When haleem cools a little bit then it will become thick.
Heat a pan over medium flame and add 1/4 cup of ghee.
Add 1/2 cup of cashew nuts and 1/2 cup of almonds.
Fry until they turn golden and set aside.
Add a cup of onion slices and fry.
Fry until it turns golden and crisp.
Switch off the fire and set it aside.
Take the haleem into a serving bowl.
Top with fried onions, cashew nuts and almonds.
Garnish with lemon wedges, fresh coriander and mint leaves.
Serve hot mutton haleem this Ramadan iftar.
Serve haleem at any time as a meal or often as a side dish at iftar.
Often flatbreads are served as a side.
Can be refrigerated for 3-4 days or more.
Reheat, add water adjust the consistency and serve with toppings.