Hyderabadi Mutton Haleem

1. 1

   Soak Grains and Lentils

   • In a large bowl, combine the cracked wheat, chana dal, urad dal, masoor dal, and moong dal.
   • Rinse them under running water 3-4 times until the water runs clear.
   • Soak the mixture in ample water for a minimum of 6 hours, or preferably overnight. This is crucial for a smooth texture.
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, black peppercorns, and shah jeera. Sauté for 1 minute until fragrant.
   • Add 2 sliced onions and fry for 10-12 minutes until they are deep golden brown.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
   • Increase the heat to high, add the mutton pieces, and sear for 5-7 minutes until browned on all sides.
   • Reduce the heat to medium. Add the whisked curd, turmeric powder, red chili powder, coriander powder, and 1.5 tsp of salt. Mix well.
   • Cook for 5-7 minutes, stirring, until the oil separates from the masala.
   • Pour in 4 cups of water, stir, and secure the pressure cooker lid.
   • Cook on high heat until the first whistle, then reduce to medium-low and cook for 45-50 minutes (or about 10-12 whistles) until the mutton is extremely tender and falling off the bone.
3. 3

   Cook the Grains Mixture

   • While the mutton cooks, drain the soaked grains and lentils completely.
   • Transfer them to a separate large, heavy-bottomed pot or another pressure cooker.
   • Add 6 cups of water and the remaining 1 tsp of salt.
   • If using a pot, bring to a boil, then simmer for 40-50 minutes, stirring occasionally, until completely soft and mushy.
   • If using a pressure cooker, cook for 5-6 whistles (about 20 minutes) until soft.
   • Once cooked, use an immersion blender to blend the mixture into a thick, coarse paste. Set aside.
4. 4

   Combine and Slow Cook (Ghotai)

   • Allow the mutton pressure cooker to release pressure naturally. Open the lid.
   • Carefully remove the mutton pieces onto a plate, leaving the stock behind. Let the meat cool slightly.
   • Using your hands or a fork, shred the meat finely, discarding all bones.
   • Strain the mutton stock through a fine-mesh sieve directly into the pot containing the blended grain mixture. This removes the whole spices.
   • Add the shredded mutton to the pot. Mix everything thoroughly.
   • Place the pot on very low heat. This is the 'ghotai' (mashing) stage. Using a wooden masher (ghotni) or an immersion blender in short bursts, continuously mash and stir the mixture for at least 45-60 minutes.
   • Continue this process until the meat fibers have completely integrated with the grains, forming a single, homogenous, sticky, and stretchy paste.
   • Stir in the garam masala and the remaining 1/4 cup of ghee. Cook for another 10 minutes, stirring continuously to prevent scorching.
5. 5

   Prepare the Garnish (Birista)

   • While the haleem is slow-cooking, heat 1 cup of oil in a small pan over medium heat.
   • Add the remaining 1 thinly sliced onion and fry, stirring occasionally, for 12-15 minutes until evenly golden brown and crisp.
   • Use a slotted spoon to remove the onions and drain them on a paper towel. They will become crispier as they cool.
6. 6

   Serve

   • Ladle the hot haleem into serving bowls.
   • Garnish generously with birista (fried onions), chopped mint leaves, and chopped coriander leaves.
   • Serve immediately with lemon wedges on the side for squeezing over, and an optional drizzle of hot ghee.

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