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haleem | mutton keema haleem | Ramadan special
Mouthwatering smooth haleem with pure ghee, fresh coriander and mint leaves, squeezed with lemon juice, fried onions, fried cashew nuts with nice aroma.
Prep Time 15 minutes
Cook Time 45 minutes
Resting time: 15 minutes
Total Time 1 hour
For cooking keema
mutton keema – 100g
ghee – 1 spoon
oil – 4 spoons
cardamom – 6
cinnamon – 2 sticks
black pepper – 13
cloves
– 12
bay leaf – 3
onions – 1
slit green chillies – 4
ginger & garlic paste – 2 spoons
salt – 1 spoon
turmeric powder – 1/4 spoon
red chilli powder – 1 spoon
garam masala powder – 3/4 spoon
chopped coriander leaves – 1/2 cup
mint leaves – 1/2 cup
water – 1 1/2 glass
For cooking dals and rice
urad dal – 1 spoon
toor dal
pigeon pea – 1 spoon
chana dal – 1 spoon
masoor dal – 1 spoon
rice – 1 cup
slit green chillies – 2
water – 2 glass
For deep frying onions and mixing dals and keema
sliced onions – 3
oil – for deep fry
cashew nuts – 1/2 cup
ginger & garlic paste – 1 spoon
black pepper – 12
chopped coriander leaves – 1/2 cup
chopped mint leaves – 1/2 cup
turmeric powder – 1/4 spoon
red chili powder – 1 spoon
garam masala powder – 1/2 spoon
salt – 1 1/2 spoon
curd – 4 spoons
ghee – 4 spoons
For garnish
fried onions – 1 cup
fried cashew nuts – 1/2 cup
chopped coriander leaves – 1/4 cup
chopped mint leaves – 1/4 cup
ghee – 1 spoon
lemons – 2
(1) Soaking dals and rice
Soak all the dals for atleast 15 minutes.
Soak the rice for atleast 15 minutes.
(2) Cooking keema
Take a pressure cooker heat ghee and oil at medium flame.
Add cardamom, cinnamon, black pepper, cloves and bay leaf let them splutter.
Add onions and slit green chilies saute for a minute.
Add ginger and garlic paste stir. Fry until the raw smell disappears.
Add salt, turmeric powder, red chilli powder, garam masala powder stir for a minute.
Add cleaned and drained mutton keema stir well. Fry for a minute.
Add coriander leaves and mint leaves mix well.
Pour water mix well. Close the lid and let it cook for 6-7 whistles.
carefully open the lid check the keema. If it is cooked transfer to a bowl.
(3) Cooking dals and rice
Take a pressure cooker add soaked dals and rice.
Add green chillies and pour 2 glasses of water. Close the lid let it cook for 6 whistles.
Carefully open the lid and mash them with the help of hand masher. Set aside.
(4) Deep frying onions and cashew nuts
Heat a pan add oil and onions fry until they turns to golden brown and set aside.
Add cashew nuts fry until they turns to golden and set aside.
(5) Mixing mashed dals and cooked mutton keema
In the same pan remove excess oil except 3 spoons of oil.
Add ginger and garlic paste and saute well.
Add black pepper, fresh coriander and mint leaves mix well.
Add turmeric, red chilli and garam masala powders.
Add salt and curd stir well.
Add mashed dals, ghee, cooked keema mix well again mash all of them
Add fried onions and ghee. Close the lid and cook for 10 minutes at low flame.
Open the lid mix well. Switch off the fire.
Haleem is ready to serve.
(6) Garnish
Take the haleem into a serving bowl garnish with fried onions, fried cashew nuts, fresh coriander and mint leaves, lemon wedges.