To enjoy this yummy haleem in traditional style mix each serving with fried onions, chat masala, chilli slices, lemon wedges and yogurt gram curry (Kadhi). You can have it alone or with roti preferably Karak double roti (crispy toasted bread). See notes.
750gramsmeat pieces with bonesMutton or Beef, I used mutton leg
3tablespoonof Hara masala
2tablespooncoriander powder(dhaya)
1tablespooncumin seeds(zeera)
1tablespoonred chilli powder
½teaspoonblack pepper
4cloves(laung)
3inchcinnamon stick(dal cheeni)
1black cardamon(bari elaichi)
salt to taste
1½cupswater
For Fried onions
2cupsoil
6medium onionsliced
For Tempering
2tablespoonfennel seed, powdered (sauf)
½tablespoonred chilli powder
1teaspoonwhole spices powder(garam masala)
3green chillies sliced
1tablespoonchopped ginger
1tablespoonchopped garlic
1teaspoonginger powder(soonth)
Accompaniments ( not included in nutrition calculation)
Kadhisame as pakora curry
Karak Double roti
Bharta(eggplant salad)
Chat masala
lemon wedges
3inchginger thinly sliced
2green chillies thinly sliced
Instructions
For Hara Masala
Blend green chillies, garlic and ginger together to make a paste called hara masala.
For Wheat Preparation
Drain the water of soaked wheat and barley.
In a thick based pot put soaked wheat, soaked barley, hara masala and enough water to fill pot 2 inch above the grains. Cook for about 1 hour on medium flame until soft and mushy. Cooking time may vary.
Let the wheat cool. Then blend with immersion blender or jug blender. Add more water if needed for easy blending. ( Do not make thin paste keep the wheat mixture a little gritty)
For Meat Preparation
In another pot put all the ingredient of meat preps and cook for 30 minutes on medium flame until tender. The meat should easily shred when pressed with fork.
Pour all gravy of meat in prepared wheat pot and let the meat cool. (Grinds grain after adding this liquid gravy to grains.)
Separate the bones from meat and pound with metal mortar (dasta) to separate meat thread.
Discard the bones and add the meat to the wheat pot.
Mix well and resume cooking on low heat.
Pounding (ghotna) :
Haleem needs to be pounded in circular motion to create sticky consistency (laice). You can use a traditional haleem pounder (ghotna) for this or use a sturdy wooden spatula. You might need to add more water to adjust consistency.
While haleem cooks on slow flame mix haleem in circular motion clockwise and anti clockwise for 10 minutes, with interval. (The haleem will splutter, reduce flame or turn off flame if needed while pounding).
Fried onions
While wheat and meat cooks and cools, prepare garnish.
Fry sliced onions in a wok in three batches until golden. Remove fried onion from wok with slotted spoon. Drain excess oil of each batch in strainer and shake strainer to separate onion threads. Then spread on kitchen towel for crispiest golden onions.
Save the oil after frying last batch for tempering.
For tempering
In the same wok, heat remaining oil and add all ingredients of tempering. Fry for 1 minute until fragrant and add to haleem.
Adjust salt and add chat masala if you like spicy haleem.
Serve hot haleem with accompaniments and fried onions. Enjoy!
Notes
Nutrition Calculation is of a bowl of haleem only. Doesn't include kadhi or roti or bread.You can use boneless meat too, but bone add more flavor.You can shred your meat in chopper as well, if meat is tough.Every time you stir while cooking and reheating make sure haleem doesn't stick on bottom of pot. Rub the spatula and remove haleem that stick on bottom. You can put a griddle under pot if your pot is not thick enough and haleem stick again and again. Adjust heat accordingly.