Aadaab Haleem

My indulgence with Haleem (a favourite of mine) made during the Ramzan season has started. Had been to the place voted as the best Iranian Haleem in the city of Hyderabad and relished it to my hearts content. Since my early childhood days and as far as I can remember, I have had Haleem with my dad every ramzan season. He used to make it a point to take us to Paradise hotel to have the famous dish every season, followed by another favourite of mine the Falooda Lassi.

For people who are not familiar with this delicacy - its a calorie rich food prepared with wheat, dal, spices, dry fruits, meat and lots of ghee. Its usually takes at least 8-10 hours to prepare it and usually cannot be found till the evening prayers. It can be made from meat, chicken, beef and the one I had in Iran was made of Turkey meat. Nowadays its even made with only vegetable for the vegans.

Wikipedia has this for Haleem :

Haleem (Persian: حلیم) is a thick Persian, Pakistani and North Indian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies from region to region, it always includes wheat, lentils and meat. Haleem, and a variation called Khichra is very popular in Pakistan and India.

Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours which results in a paste-like consistency, with the taste of spices and meat blending with wheat.

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharrammonths of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during theRamadan month, is very famous and is distributed all over the country.

RECIPE :

Ingredients

2 lbs Boneless pieces of Lamb

3 cups Cracked wheat

4tbsp Ginger-Garlic paste

1 cup Mixed lentils [urad daal,chana daal]

1tbsp Red Chilli powder

1/2 tsp Turmeric powder

1 n 1/2 cup Yougurt

1 cup Golden n Crisp fried onions [ the readymade brands available in the market can be used,if you want to save time]

1/2 cup Cashew nuts

1 tsp Garam Masala powder[1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon stick...blend into a fine powder]

1/2 tsp Black Pepper corns

Whole spices- 1" cinnamon stick, 2-3 cloves,2-3 cardamom

1/2 cup Ghee

Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chillies

Salt to taste

1/2 cup oil.

How to make Hyderabadi Haleem

1.First wash and soak the cracked wheat for atleast 1/2 hour.Then wash and clean the lamb thoroughly,trimming off any excess fat.
2.Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt,Red chilli powder,1/2 tsp Garam masala powder and 1/4 tsp tumeric
3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min.After it cools down...shred n keep aside.
4.Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
of water until its cooked completely and the water is almost absorbed by the wheat.
5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.
6.Heat the oil in another container add the whole spices,the cooked and shredded lamb,remaining green chillies, 1/2 cup fresh coriander and saute for a 2-3 min.
7. Add the Yoghurt and saute for another 10- 15 min or until a lil oil starts to float on top.
8.Add 3 cups of water and bring it to a boil.
9.Add the cooked Wheat and mix well...adding a little bit of Ghee at a time.Do Check the salt and add if needed.
10. Let it simmer for atleast 1/2 hour...keep stirring in between.

Serve hot Garnished with fried onions, cashew nuts and fresh Coriander.