Farzana's Haleem

Ingredients:

1 onion

2 cups yogurt

1 and ½ lb mutton/chicken

1 Shan Haleem Mix Packet

¼ cup Barley

¼ cup channa Dal

1 tbsp Ginger Garlic Paste

Red Chilli Pd

1 lemon

Mint

Cilantro

Ginger julienned

 

Dry Roast and Grind:

1 tbsp Poppy Seeds

1 tbsp Coconut

1 tsp Chironji

1 tsp Cashews

1 tsp Almonds

 

Method:

Soak all the pulses overnight.

Pressure cook in enough water and mash nicely.

In the pressure cooker, take enough oil. Heat and add onion.

Fry till golden brown.

Add mutton along with Red Chilli Pd, Ginger Garlic Paste, Shan spices and Salt.

Fry for a while and then add yogurt and keep stirring.

After it breaks down, put 2-3 glasses of water and pressure cook on low for 30 minutes.

After the mutton is tender, add the ground powder and fry till oil separates.

Add some water and finally add the mashed pulses and let it cook on slow.

Add chopped mint, cilantro and 1 lemon juice. Check for salt and simmer for 10 minutes.

Serve with fried onions on top.

Optional: Ghee, Lemon, Cilantro, Mint, and julienned ginger.