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You need to prepare broken Wheat or Barley.
Provide Toor dal(split red gram).
Provide Masoor dal (red lentil).
Prepare Urad dal (split black gram).
Use Chana dal (split bengal gram).
You need Moong dal (split green dal).
You need boneless Mutton.
Use Onions (Thinly sliced for beresta).
Prepare Onions sliced for mutton korma.
You need to prepare Ginger-Garlic paste.
Provide big Tomato chopped.
Prepare red Chilli powder.
Provide Curry powder.
You need to prepare Garam masala powder (homemade).
You need to prepare Turmeric powder+1/2 teaspoon more.
Prepare Salt.
You need to prepare Mustard oil or any other variety.
Prepare yoghurt or curd.
Provide vegetable Oil to fry onions (beresta).
Provide Cashew nuts.
Use Ghee.
Provide chopped Coriander-Mint leaves.
Provide Cinnamom stick.
Use whole Black peppers.
You need Cloves.
You need Ginger juliennes to garnish.

Short Tips:

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Take all the dals/lentils and wheat/barley, clean and soak them in water for 3-4 hours..
Cut the meat in small pieces..
Also cut onions very thin for fried onion. It's very important to cut them thin and uniform. Also cut onions, tomato for mutton korma..
When lentils and wheat are soaked for enough time, transfer them to a big saucepan with 2 litres of water. Bring to boil and then cook them in medium heat for about an hour with the lid on..
After an hour check the lentils and add in salt and 1/2 teaspoon of turmeric powder. Cover and cook for further 1/2 an hour or until wheat and lentils become soft and mushy..
In the meantime, start cooking the meat.For that heat 2 tablespoons of mustard oil in a pressure cooker and add in cinnamon, cloves and black peppers..
When nice aroma emits, add in chopped onions and saute for 3-4 minutes..
Add in ginger-garlic paste, stir and saute for another minute..
Now add in the mutton pieces and stir nicely..
Stir and fry the mutton for about 10 to15 minutes or until mutton becomes little brown in colour. Then add in chopped tomatoes, turmeric powder, red chilli powder, curry powder, garam masala powder and salt..
Mix well to incorporate spices to the meat and continue to fry..
When the spices start releasing oil from the sides add in 1 cup of yoghurt..
Stir well and cook 2-3 minutes further..
Add in 1 and 1/2 cup of warm water and close the lid. Pressure cook for about 20 minutes so that meat cooks completely..
When done remove from heat and wait to release the pressure of the cooker..
In the meantime, check the dal. When dal cooks completely, take an electrical hand beater and whisk or blend to make the dal smooth. If you don't want to use a hand blender, use a wooden laddle and whisk continuously to make the dal smooth. Keep flame in low heat during this time..
Also, blend the cooked meat with the hand blender so that meat pieces break down like keema or minced meat. If you are using meat with the bone in then discard the bones before blending..
Add in this blended meat curry to the dal..
Stir well so that meat combines well to the dal. Continue to cook in medium-low heat. The consistency of the mixture should be like porridge and the texture should be silken smooth. You can use again hand blender in this stage to make the haleem smooth..
Make onion beresta by frying thinly sliced onions to golden brown and crisp..
Add half of the fried onions to the haleem along with chopped coriander-mint leaves. You should be generous to add beresta and herbs. They are very essential to get the unique flavour of haleem. You can also add some minced green chillies if you like in this stage. Cook for 2 minutes more..
At last, fry some cashews in 2 tablespoon of ghee and add into the haleem along with ghee..
Give a final stir and remove from heat. Transfer to a serving bowl..
Garnish with some fried onions, chopped coriander-mint leaves, ginger julienne and fried cashews. Serve warm..

Haleem is traditionally prepared with mutton or beef. Traditionally, Haleem is prepared in two ways. In one variety, there is just wheat, barley and spices along with the meat. Here is the recipe of Mutton Haleem, takes quite a lot of time and patience, but is totally worth it. It a recipe that has made it way to India from the Middle East, and though Hyderabad is mainly famous for.

There is constantly something new to find out when it pertains to cooking and also every chef's skill-set is open to renovation. This Mutton Haleem recipe is simply a couple of recipe ideas to aid enhance your chef's performance. There are many more great recipes available and good cooks keep searching for them throughout their lives. Constant knowing is the key to ever-improving cooking skills.

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