Indian · dinner
Mutton Keema Haleem A rich and hearty Ramadan special haleem made with mutton keema, mixed dals, rice, and aromatic spices, slow-cooked and garnished with fried onions, cashews, and fresh herbs.
total 1 hr
prep 15 min
cook 45 min
servings 6 Original recipe on faridascookbook.com
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Back to 6 servings mutton keema – 100g ghee – 1 spoon oil – 4 spoons cardamom – 6 cinnamon – 2 sticks black pepper – 13 cloves – 12 bay leaf – 3 onions – 1 slit green chillies – 4 ginger & garlic paste – 2 spoons salt – 1 spoon turmeric powder – 1/4 spoon red chilli powder – 1 spoon garam masala powder – 3/4 spoon chopped coriander leaves – 1/2 cup mint leaves – 1/2 cup water – 1 1/2 glass urad dal – 1 spoon toor dal, pigeon pea – 1 spoon chana dal – 1 spoon masoor dal – 1 spoon rice – 1 cup slit green chillies – 2 water – 2 glass sliced onions – 3 oil – for deep fry cashew nuts – 1/2 cup ginger & garlic paste – 1 spoon black pepper – 12 chopped coriander leaves – 1/2 cup chopped mint leaves – 1/2 cup turmeric powder – 1/4 spoon red chili powder – 1 spoon garam masala powder – 1/2 spoon salt – 1 1/2 spoon curd – 4 spoons ghee – 4 spoons fried onions – 1 cup fried cashew nuts – 1/2 cup chopped coriander leaves – 1/4 cup chopped mint leaves – 1/4 cup ghee – 1 spoon lemons – 2
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1 Step 1: Soak all the dals for at least 15 minutes.2 Step 2: Soak the rice for at least 15 minutes.3 Step 3: Take a pressure cooker, heat ghee and oil at medium flame.4 Step 4: Add cardamom, cinnamon, black pepper, cloves and bay leaf, let them splutter.5 Step 5: Add onions and slit green chillies, saute for a minute.6 Step 6: Add ginger and garlic paste, stir. Fry until the raw smell disappears.7 Step 7: Add salt, turmeric powder, red chilli powder, garam masala powder, stir for a minute.8 Step 8: Add cleaned and drained mutton keema, stir well. Fry for a minute.9 Step 9: Add coriander leaves and mint leaves, mix well.10 Step 10: Pour water, mix well. Close the lid and let it cook for 6-7 whistles.11 Step 11: Carefully open the lid, check the keema. If it is cooked, transfer to a bowl.12 Step 12: Take a pressure cooker, add soaked dals and rice.13 Step 13: Add green chillies and pour 2 glasses of water. Close the lid, let it cook for 6 whistles.14 Step 14: Carefully open the lid and mash them with the help of a hand masher. Set aside.15 Step 15: Heat a pan, add oil and onions, fry until they turn golden brown and set aside.16 Step 16: Add cashew nuts, fry until they turn golden and set aside.17 Step 17: In the same pan, remove excess oil except 3 spoons of oil.18 Step 18: Add ginger and garlic paste and saute well.19 Step 19: Add black pepper, fresh coriander and mint leaves, mix well.20 Step 20: Add turmeric, red chilli and garam masala powders.21 Step 21: Add salt and curd, stir well.22 Step 22: Add mashed dals, ghee, cooked keema, mix well again, mash all of them.23 Step 23: Add fried onions and ghee. Close the lid and cook for 10 minutes at low flame.24 Step 24: Open the lid, mix well. Switch off the fire.25 Step 25: Haleem is ready to serve.26 Step 26: Take the haleem into a serving bowl, garnish with fried onions, fried cashew nuts, fresh coriander and mint leaves, lemon wedges.getsaucepan.com/r/a2392a1a-df61-4287-b1e5-8f8b83d0be37 · Original: https://www.faridascookbook.com/haleem-mutton-keema-haleem-ramadan-special/
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