Hyderabadi Haleem

Ingredients

Wheat

1 cup, soaked overnight

Boneless mutton

500 grams, cut into pieces

Onions

2 large, thinly sliced

Ghee

4 tablespoons

Ginger garlic paste

2 tablespoons

Green chillies

2, slit

Turmeric powder

1/2 teaspoon

Garam masala powder

1 teaspoon

Salt

to taste

Mint leaves

1/4 cup, chopped

Coriander leaves

1/4 cup, chopped

Lemon

1, juiced

Instructions

1. Soak the wheat overnight in plenty of water to soften it.
2. In a pressure cooker, add the soaked wheat and 4 cups of water along with a pinch of salt. Cook for 4-5 whistles or until the wheat is soft and cooked through.
3. In a large pan, heat the ghee over medium heat. Add the sliced onions and fry until they turn golden brown and caramelized, which will enhance the depth of flavor.
4. Add the ginger garlic paste and slit green chillies to the pan. Sauté for a minute to release their aroma.
5. Next, add the mutton pieces to the pan. Cook until the mutton is browned and tender (about 15-20 minutes). You can add a splash of water if needed to prevent sticking.
6. Incorporate the cooked wheat into the mutton mixture, stirring well to combine.
7. Season the dish with garam masala powder, turmeric powder, and salt to taste. Mix in the chopped coriander and mint leaves, and let everything cook together for an additional 15-20 minutes, allowing the flavors to meld beautifully.
8. Before serving, drizzle the lemon juice over the haleem for a refreshing zest. Serve hot, garnished with additional mint and coriander if desired.