Mutton Haleem with Butter Naan

Instructions

1. 1

   Soak the Grains and Lentils

   • Wash the broken wheat, chana dal, urad dal, moong dal, masoor dal, and rice thoroughly.
   • Soak them all together in ample water for at least 6 hours or overnight.
2. 2

   Cook the Mutton

   • Heat 1/4 cup of ghee in a large pressure cooker over medium heat.
   • Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
   • Add one sliced onion and fry until it turns golden brown, about 6-7 minutes.
   • Add the ginger garlic paste and sauté for another minute until the raw smell disappears.
   • Add the mutton pieces and sear on high heat for 4-5 minutes until browned.
   • Lower the heat, add the whisked curd, red chili powder, coriander powder, 1/2 tsp turmeric powder, and 1.5 tsp salt. Cook for 5-7 minutes until the oil separates from the masala.
   • Add 4 cups of water, mix well, and secure the lid. Pressure cook for 8-10 whistles on medium heat, or until the mutton is extremely tender and falling off the bone (about 45 minutes).
3. 3

   Cook the Grains and Lentils

   • While the mutton cooks, drain the soaked grain and lentil mixture.
   • In a separate pressure cooker, add the drained mixture, 1/2 tsp turmeric powder, 1 tsp salt, and 6 cups of water.
   • Pressure cook for 6-7 whistles on medium heat until the mixture is completely soft and mushy, about 25-30 minutes.
4. 4

   Prepare the Birista (Fried Onions)

   • Heat 2 cups of oil in a deep pan or kadai.
   • Add the remaining 2 thinly sliced onions and fry on medium-high heat, stirring occasionally, until they are deep golden brown and crispy. This can take 12-15 minutes.
   • Remove the onions with a slotted spoon and drain them on a paper towel. Set aside.
5. 5

   Combine and Blend

   • Once the mutton is cooked, let the pressure release naturally. Open the cooker, remove the mutton pieces, and discard the bones and whole spices.
   • Shred the mutton finely using your hands or a fork. Return the shredded mutton to the gravy in the cooker.
   • Let the pressure release from the grain cooker. Open and use an immersion blender or a wooden masher (ghotna) to blend the grain mixture into a coarse, thick paste.
   • Pour the mutton and its gravy into the pot with the grain paste. Mix everything together very well.
6. 6

   Slow Cook the Haleem (Ghotna)

   • Place the large pot on low heat. Cook the Haleem for at least 60-90 minutes, stirring continuously with a strong wooden spoon or masher.
   • Mash the mixture against the sides of the pot as you stir. This process, called 'ghotna', is crucial for developing the classic sticky and stretchy texture.
   • Add the garam masala, crushed black pepper, and slit green chilies. Mix well and continue to cook.
   • If the Haleem becomes too thick, add a little hot water to adjust the consistency.
   • Taste and adjust salt if needed.
7. 7

   Serve

   • Once the Haleem has reached a thick, porridge-like consistency, turn off the heat.
   • To serve, ladle the hot Haleem into bowls.
   • Drizzle with the remaining hot ghee. Garnish generously with the prepared birista, chopped mint leaves, and coriander leaves.
   • Serve immediately with lemon wedges on the side.