Haleem is very famous dish in Hyderabad. Normal haleem cooking will take around 8-10 hrs. I have a recipe with which you can make haleem within 2.5-3hrs max. Taste is 95% close to original haleem
- Wheat to Lamb ratio 1:1 ( One pound of lamb requires one glass of wheat(250ml glass size)).
- Add 3 glasses of water, a little salt to one glass of wheat and boil it in the cooker for 15-20min( maybe 4-5 whistles).
- Lamb marination(1 pound) 1 cup curd, juice of half lime 2 spoons of ginger/garlic paste 1.5 spoons of salt coriander and pudina leaves green chilies.
- Make garam masala (3 cardamoms, 4 cloves, a pinch of jeera, 1-inch cinnamon stick), little coarse and add to marination.
- Add little oil to the pressure cooker, transfer this marinated mixture and boil it for 4-5 whistles.
- After boiling allow them to cool. Finely grind the wheat in the grinder.
- For grinding, instead of water use mutton gravy. Also fine grind 50-60% of lamb(use gravy for grinding instead of water) and mash remaining 50% with hand.
- Mix both lamb & wheat paste and add little ghee to the mixture.
- Heat it in an oven for 45 minutes at 350 Farenhiet so that lamb flavors will mix well with wheat. Haleem is ready..
- Serve it with fried onions, lemon, cilantro leaves... Some will add lentil also but it will kill the Hyderabadi haleem taste.