Mutton Haleem

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.

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.

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.

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.

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.