Mughlai Haleem

Ingredients

Boneless mutton

500g, cut into cubes

Mixed lentils (urad, moong, and masoor)

1 cup, soaked overnight

Barley

1/2 cup, soaked overnight

Wheat grains

1/2 cup, soaked overnight

Onions

2 large, finely chopped

Ginger garlic paste

2 tablespoons

Turmeric powder

1 teaspoon

Red chili powder

1 teaspoon (adjust to taste)

Garam masala powder

1 teaspoon

Salt

to taste

Ghee

4 tablespoons, divided

Fresh coriander leaves

for garnish

Lemon wedges

for serving

Thinly sliced onions

1 large, for frying

Instructions

1. Drain the soaked wheat grains, barley, and mixed lentils. In a large pot, combine them with 4 cups of water and a pinch of salt. Cook on medium heat until they are soft and mushy, approximately 30-40 minutes.
2. While the grains and lentils are cooking, heat 2 tablespoons of ghee in another pot over medium heat. Add the chopped onions and sauté until they turn golden brown, stirring frequently to prevent burning.
3. Stir in the ginger garlic paste and sauté for an additional 2-3 minutes until fragrant.
4. Add the mutton cubes to the pot and cook until they are well browned on all sides, about 5-7 minutes.
5. Sprinkle in the turmeric powder, red chili powder, garam masala powder, and salt. Mix thoroughly to coat the mutton in the spices.
6. Pour in enough water to cover the mutton and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the mutton is tender, approximately 1.5 to 2 hours.
7. Once the mutton is cooked, add the softened grains and lentils to the pot. Stir well to combine all the ingredients.
8. Continue to cook the mixture on low heat for about 2 hours, stirring occasionally to prevent sticking.
9. Using a hand blender, blend the mixture to achieve a smooth, creamy consistency, adjusting the texture according to your preference.
10. In a separate pan, heat the remaining ghee and add the thinly sliced onions, frying until crispy and golden brown.
11. Pour the hot ghee and fried onions over the haleem. Garnish with fresh coriander leaves.
12. Serve the haleem hot with lemon wedges for a zesty finish.