GRANDMA’S SECRET HALEEM RECIPE REVEALED
Discover the heartwarming tradition of my grandmother’s special Keema Haleem recipe. This dish is not just a meal – it is a celebration of love and the joy of sharing food with those we hold dear. Experience the unique blend of flavors cherished by generations and a legacy to be treasured for generations to come.
Keema Haleem Recipe:
Ingredients to make haleem:
1 1/2 small bowls of mixed lentils (approximately 1/2 to 3/4 cup), washed and soaked
500 grams of minced mutton, washed
1 tablespoon ginger-garlic paste
Whole spices: bay leaves, cinnamon sticks, cloves, black pepper, star anise (chakri phool)
Water
Salt to taste
1 teaspoon fenugreek seeds (methi dana)
1 small bowl of rice (approximately 1/2 to 3/4 cup), washed and soaked
4-6 ladle spoons of oil
1 sliced onion
1-2 slit green chilies
1 1/2 tablespoons ginger-garlic & green chilli paste
2 tomatoes
1 1/2 teaspoons cumin-coriander powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon special garam masala powder
1 teaspoon Kashmiri red chili powder
A few fresh mint leaves
Fresh coriander leaves (for garnish)
Fried onions (for garnish)
Lemon wedges (for garnish)
Instructions to make haleem:
1. Wash and soak the mixed lentils for 1-2 hours and rice for 1 hour.
2. Pressure cook the minced mutton with ginger-garlic paste, whole spices, water, and salt for 20-25 minutes or until tender: 4 whistles, with 1 whistle on high flame and the rest on low flame.
3. Pressure cook the soaked lentils with water, salt, and fenugreek seeds for 3-4 whistles, following the same high-low flame process.
4. In a separate pot, pressure cook soaked rice with water and salt for 5-6 whistles, following the same high-low flame process.
5. Heat oil in a pan and add whole spices along with sliced onion. Sauté until translucent.
6. Add slit green chili, ginger-garlic, and green chili paste, followed by chopped tomatoes, salt, and cook until tomatoes turn mushy.
7. Stir in cumin-coriander powder, turmeric powder, red chili powder, special garam masala powder, Kashmiri red chili powder, and fresh mint leaves.
8. Add the boiled minced mutton and cook until the masala is absorbed, then add boiled mixed dal and cook for another few minutes.
9. Finally, add the cooked rice and adjust the consistency with water if needed. Garnish with fresh coriander leaves and simmer for 5-10 minutes until flavors meld.
To Serve:
In a bowl, add the prepared Haleem and garnish with fried onions, fresh coriander leaves, and lemon wedges.
Enjoy your delicious Keema Haleem!