Hyderabadi Haleem

Instructions

1. 1

   Soak Grains and Lentils

   • Thoroughly wash the broken wheat and all the dals (chana, urad, moong, masoor) under running water.
   • Place them in a large bowl and cover with ample water. Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Prepare Fried Onions (Birista)

   • Heat 2 cups of oil in a deep, heavy-bottomed pan over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally. This will take about 15-20 minutes.
   • Once the onions are evenly golden brown and crisp, immediately remove them with a slotted spoon onto a plate lined with paper towels to drain excess oil.
   • Set the birista aside. Carefully reserve about 1/4 cup of the flavorful onion-infused oil for later use.
3. 3

   Pressure Cook the Mutton

   • In a large pressure cooker, heat 1/4 cup of ghee over medium heat.
   • Add the whole spices: cinnamon stick, green cardamoms, cloves, black peppercorns, and shahi jeera. Sauté for 30-40 seconds until they release their aroma.
   • Add the mutton pieces and sauté for 5-7 minutes until browned on all sides.
   • Stir in the ginger-garlic paste, turmeric powder, red chili powder, and 1.5 tsp of salt. Cook for another 2 minutes.
   • Add the whisked curd and cook for 5 minutes, stirring continuously until the oil begins to separate.
   • Pour in 3 cups of water, mix well, and secure the pressure cooker lid.
   • Cook on medium heat for 10-12 whistles, or approximately 45 minutes, until the mutton is exceptionally tender and falling off the bone.
4. 4

   Pressure Cook the Grains and Lentils

   • Drain the water from the soaked wheat and dal mixture.
   • Transfer the mixture to another pressure cooker. Add 4 cups of fresh water, the remaining 1 tsp of salt, and a pinch of turmeric powder.
   • Secure the lid and pressure cook on medium heat for 6-7 whistles, or about 25-30 minutes, until the mixture is completely soft and mushy.
5. 5

   Combine and Blend (Ghotai)

   • Once the pressure has released naturally from the mutton cooker, open the lid. Remove and discard the bones, then shred the meat using a fork or your hands.
   • Pour the cooked wheat-lentil mixture into the cooker with the shredded mutton. Mix thoroughly.
   • Using a hand blender or a traditional wooden masher (ghotni), blend the mixture in short bursts. The goal is a coarse, sticky, porridge-like consistency, not a smooth puree. This crucial step, known as 'ghotai', can take 10-15 minutes.
6. 6

   Final Slow Cooking (Dum)

   • Place the pot with the blended haleem mixture on the lowest possible heat.
   • Stir in the garam masala, half of the prepared birista (crushed), chopped mint leaves, chopped coriander leaves, and slit green chilies.
   • Add the remaining 1/4 cup of ghee and the reserved 1/4 cup of onion-infused oil. Mix everything together until well combined.
   • Cover the pot and let it slow cook for 60-90 minutes. Stir every 10 minutes to prevent it from sticking to the bottom. The haleem will thicken, and the flavors will meld beautifully.
7. 7

   Serve

   • When the haleem has reached your desired consistency and you see a layer of oil (tari) on top, it's ready.
   • Ladle the hot haleem into serving bowls.
   • Garnish generously with the remaining crispy birista, a drizzle of ghee, fresh mint and coriander leaves, and serve with lemon wedges on the side.