Introduction:

Haleem is a savory stew made with meat, grains and lentils and loaded with tons of ghee. Its a popular street food in Hyderabad, especially during the holy month of Ramadan. Mutton Haleem is an age-old traditional dish that is super simplified in this easy Instant pot recipe.

Haleem, a thick stew of meat, lentils, and pounded wheat, has a long history dating back to the 10th century. The word “haleem” is Arabic for “patient”, and the dish’s origins can be traced to a recipe for harees in the 10th century cookbook Kitab Al-Tabikh (Book of Recipes) by Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar in Baghdad.

Haleem was introduced to Hyderabad, India during the Mughal period by foreign migrants, likely traveling through Iran and Afghanistan. It became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan, when Sultan Saif Nawaz Jung Bahadur, an Arab chief from Yemen, popularized the dish. Hyderabadi haleem differs from the original Arabian recipe by incorporating local spices and ingredients, resulting in a distinct taste.

Haleem is a popular dish in Hyderabad, especially during Ramadan, when it plays a central role in the daily celebration of breaking the fast. It’s also traditionally served at weddings and other social occasions. In 2010, Hyderabadi haleem became the first meat product in India to receive Geographical Indication (GI) status, which means that a dish can only be sold as Hyderabadi haleem if it meets certain standards.

As with most of the local cuisine found in Pakistan, haleem (translates to patient in Arabic) has a long-standing history that can be traced back to the 10th century, when a cookbook with a recipe for harees (known today as haleem in South Asia) was compiled by Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar in Baghdad.

• Course Breakfast or Snacks
• Cuisine Pakistani

• Servings 8-10
• Author Gourob & Sudip

Ingredients:

• 1 cup (200 g) Wheat
• 1 kg Mutton
• 1/2 cup Sour Yogurt
• 1.5 tbsp Ginger Paste
• 1/2 cup Onion Paste
• 2 tsp Garlic Paste
• 4 Cardamoms
• 3 pieces of Cinnamon (2 cm )
• 2 tbsp of Onion Paste
• 2 tbsp Ginger
• 75 gm Mung Dal
• 75 gm Lentils
• 50 gm Mashkalai
• 50 gm Peas
• 50 gm Chickpeas
• 50 gm Aarhar
• 50 gm Khesari
• 3 tbsp Ghee
• 1 tsp Cardamom Powder
• 1/2 tsp of Cinnamon Powder

Instructions:

1. First, wash 1 kg of mutton well with clean water. Then mix one kg of washed meat with 1/2 cup of sour curd, 1.5 table spoon of ginger paste, two teaspoons of garlic paste, 1/2 cup of onion paste in a bowl and marinate it well. Then heat oil in a pan. When the oil is hot, add cardamom and cinnamon. Then add the marinated meats to the hot oil. After adding the meats, cook the korma well. When the meat is well cooked, it will come off the bone and the fibers will come off. Then take the meat off the heat and put it in another bowl.

2. Buy crushed wheat or wash whole wheat and dry it in the sun and grind it well in Shilnora or Haman Dista.

3. Now heat a pot with a lot of water. Then add all kinds of pulses ie 75 grams of mung dal, 75 grams of lentils, 50 grams of mashkala, 50 grams of peas, 50 grams of chickpeas, 50 grams of kesari and boil it well.The pulses will be cooked and mixed with each other.

4. Now take wheat flour in another bowl. Boil well with water. When the wheat flour is cooked, mix the boiled dal with it. Then boil the mixture together with enough salt.

5. After the wheat and dal mixture is well boiled, mix the pre-cooked mutton with the rice. Then keep the mixture in low flame. Stir occasionally so that the bottom does not burn.

6. Now fry onions well with light ghee in a pan. When the onions turn brown, take them out of the pan and put them in a bowl. Then, with the help of a spoon, grind the onion slices lightly.

7. Now heat the ghee and then pour the mutton haleem in a big bowl and spread some ghee on it. Sprinkle cardamom powder and cinnamon powder over it one by one. Add ghee again on masala. Sprinkle ginger and onion on top of it and spread ghee on it for the last time.

Now the mutton haleem is ready to eat. Serve it warmly.

Recipe Notes:

• The proportions for cooking haleem or mutton haleem in any quantity are-Wheat : Dal : Meat = 1:2:3