Hyderabadi Mutton Haleem, Fried Onions, Lemon Rice and Mint Chutney

Ingredients

• 800 g Red Onion (about 4 large onions, thinly sliced)
• 2 cup Vegetable Oil (for deep frying, or any neutral high-smoke point oil)
• 1 tbsp Corn Starch (optional, for extra crispiness)
• 0.25 tsp Salt (for sprinkling after frying)

Instructions

1. 1

   Prepare the Onions

   • Peel the onions, cut them in half from root to stem, and slice them very thinly and uniformly. A mandoline slicer is highly recommended for best results.
   • Separate the onion slices with your fingers and place them in a large bowl.
   • If using, sprinkle the corn starch over the onions and toss well to coat them lightly. This helps absorb excess moisture and makes them crispier.
2. 2

   Heat the Oil

   • Pour the oil into a heavy-bottomed kadai or deep pan. Heat over a medium-high flame.
   • To check if the oil is ready, drop a single slice of onion into it. If it sizzles immediately and floats to the top, the oil is at the right temperature (around 160°C or 320°F).
3. 3

   Fry the Onions in Batches

   • Carefully add about one-third of the sliced onions to the hot oil. Do not overcrowd the pan, as this will lower the oil's temperature and result in soggy, oily onions.
   • Fry for 15-20 minutes, stirring occasionally with a slotted spoon to ensure they cook evenly.
   • The onions will first soften, then turn a pale color, and finally start to turn golden brown at the edges.
   • Be very vigilant during the last few minutes, as they can burn quickly. Remove them from the oil when they are a light, even golden brown.
4. 4

   Drain and Cool

   • Using a slotted spoon, quickly remove the fried onions from the pan, letting the excess oil drip off.
   • Spread them in a single layer on a wire rack placed over a baking sheet or on a plate lined with paper towels.
   • Sprinkle with salt immediately while they are still hot.
   • Let the onions cool completely. They will become perfectly crisp as they cool down.
5. 5

   Store

   • Once completely cool and crisp, store the fried onions in an airtight container.
   • They can be kept at room temperature for up to 2 weeks or in the refrigerator for over a month.

Ingredients

• 4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
• 2 tbsp Sesame Oil (Gingelly oil is traditional)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split black gram)
• 1 tbsp Chana Dal (Split Bengal gram)
• 0.25 cup Raw Peanuts
• 2 pcs Dried Red Chilies (Broken into halves)
• 2 pcs Green Chilies (Slit lengthwise)
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
• 1 tsp Salt (Adjust to taste)
• 0.25 tsp Sugar (Optional, to balance tanginess)
• 2 tbsp Fresh Coriander (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the Rice

   • If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
   • Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2. 2

   Create the Tempering (Tadka)

   • Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
   • Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
   • Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3. 3

   Combine with Rice

   • Add the hing and turmeric powder to the pan and stir for 10 seconds.

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.