Ramzan - Haleem
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Ingredients
| Ingredients | Quantity |
|---|---|
| Mutton Kheema(Boneless) | kg |
| Wheat | 3/4 cup |
| Ginger Garlic Paste | 2 Tbsp |
| Green Chilli | 10 |
| Cinnomon Powder | 1 tsp |
| Cardomom powder | 2 tsp |
| Mint Leaves | 1 cup |
| Coriande Leaves | 1 cup |
| Turmeric Powder | 1 tsp |
| ChilliPowder | 1 tsp |
| Salt | To taste |
| Pepper Powder | 2 Tbsp |
| Lemons | 3 |
| Kabab Cheeni | 2 Tbsp |
| Ghee | 1/2 cup |
| Onion(Big) | 1 |
| Cashew(Roasted) | 1/4 cup |
| Curds | 1 cup |
| Onions(Fried) | Few |
Servings
| Serving | kg |
|---|---|
| Preparation Time | 30 Mins |
| Cooking Time | 40 Mins |
| Idle Time | 1 day |
Method
- Soak wheat for 2 hrs, drain water and dry it in shade for a day.
- Next day again soak the wheat in water for an hour. Boil it in pressure cooker for 3 whilstles.
- In a bowl add mutton kheema,pepper Powder,green chilli, 1/2 of ginger garlic paste, cinnomon powder, cardomom powder and sufficient water. Keep this in medium flame for 20 mins or cook until kheema is well cooked. Add wheat to the kheema and mix well.Switch off the flame and knead it gently with hands/spoon.
- Meanwhile in thick bottomned pan add remaining ginger garlic paste, chilli powder, turmeric powder, kabab chinee, salt, onions, 3/4 mint leaves, 3/4 coriander leaves. Saute it for a while.
- Beat curds well and add this to the masala. Cook for 3 mins and add kheema paste to it. Cook for 15 mins.
- Add lemon juice and switch off the flame. Add rest of leaves, cashews and roasted onions while serving.
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