Telangana Haleem Slow Cooked Wheat Lentil Mutton Hyderabad

Method

1. 1

   Soak whole broken wheat overnight. Soak all three lentils together 1 hour.

2. 2

   Pressure cook mutton with ginger-garlic paste, red chilli powder, turmeric, garam masala and 2 cups water for 6 to 7 whistles until completely tender.

3. 3

   Remove mutton. Pull the meat from the bones. Shred finely.

4. 4

   In a heavy pot combine soaked wheat, soaked lentils and 4 cups water.

5. 5

   Cook on medium for 45 minutes until both are completely soft. Add shredded mutton and the mutton cooking liquid. Stir.

6. 6

   Now the pounding: using a heavy wooden spoon or hand blender, pound and stir the mixture vigorously for 15 to 20 minutes on low heat.

7. 7

   The wheat and lentils should break down completely and the mutton should integrate — the haleem should have no distinct pieces of grain, lentil or meat visible.

8. 8

   Add ghee and most of the birista. Season with salt.

9. 9

   Simmer on low for 20 more minutes until thick enough to coat a spoon.

10. 10

    Serve topped with lemon, coriander, ginger, remaining birista and ghee.