25.1.06
Haleem: (Iranian dish)
Its originally an Iranian dish. It is cooked usually during Ramzaan month. It gives all nourishment in one dish like carbohydrate, Animal fat and Animal protein. Its considered healthy while fasting. These days it is been cooked through out the year in commercial Restaurants. Just for the value of its taste. Hyderabad and Lucknow in India is famous for Haleem. Though it is tiring process. One has to wet grind wheat and minced meat for least 10-12 hours(Traditional way). Here I have given in a simple procedure for 3-4 members without losing its original taste.
Ingredients:
1 kg: Mutton-boneless, cubed
1 kg: Cracked wheat-soaked in water for » one hour and drained
1 ½ cup: Yogurt
1 tbsp: Ginger-garlic paste
1 ¼ cup: Onions-chopped (finely)
1 tsp: Green chilli paste
2 tsp: Green coriander paste
¼ cup: Lemon juice
3 no: Black cardamoms-seeds alone from 3 pods
½ tsp: Cinnamon-broken and powdered
1 tsp: Chilli powder
1/2cup: Oil
2 tsp: Salt
Green chillies and mint leaves for garnish
Method:
Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
Marinate the meat in this mixture and leave 3-4 hours.
Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a thick paste in a blender.
Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
Add water to cover and cook, maintain over low heat, till tender.
Add the wheat paste and continue to cook for another 15-20 minutes.
In a pan, heat oil. Fry onions till reddish brown. Fry green chilies till opaque. Run this over the haleem made. Garnish with chopped mint leaves, just before serving.
Serve hot.
Its originally an Iranian dish. It is cooked usually during Ramzaan month. It gives all nourishment in one dish like carbohydrate, Animal fat and Animal protein. Its considered healthy while fasting. These days it is been cooked through out the year in commercial Restaurants. Just for the value of its taste. Hyderabad and Lucknow in India is famous for Haleem. Though it is tiring process. One has to wet grind wheat and minced meat for least 10-12 hours(Traditional way). Here I have given in a simple procedure for 3-4 members without losing its original taste.
Ingredients:
1 kg: Mutton-boneless, cubed
1 kg: Cracked wheat-soaked in water for » one hour and drained
1 ½ cup: Yogurt
1 tbsp: Ginger-garlic paste
1 ¼ cup: Onions-chopped (finely)
1 tsp: Green chilli paste
2 tsp: Green coriander paste
¼ cup: Lemon juice
3 no: Black cardamoms-seeds alone from 3 pods
½ tsp: Cinnamon-broken and powdered
1 tsp: Chilli powder
1/2cup: Oil
2 tsp: Salt
Green chillies and mint leaves for garnish
Method:
Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt.
Marinate the meat in this mixture and leave 3-4 hours.
Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a thick paste in a blender.
Heat the oil and add the meat mixture. Turn around over high heat, till opaque.
Add water to cover and cook, maintain over low heat, till tender.
Add the wheat paste and continue to cook for another 15-20 minutes.
In a pan, heat oil. Fry onions till reddish brown. Fry green chilies till opaque. Run this over the haleem made. Garnish with chopped mint leaves, just before serving.
Serve hot.
Labels: Goat's Meat/Mutton
# posted by Malar Gandhi : Wednesday, January 25, 2006
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