Zaiqaydar and reshaydar haleem

Name: Zaiqaydar and reshaydar haleem
Cuisine: Pakistani
Ingredients: 2 kg mutton; 3 tablespoon toor daal; 3 tablespoon yellow moong dal; 2 cup broken wheat (dalia); 2 teaspoon ginger paste; 2 teaspoon garlic paste; 5 tablespoon urad dal; 5 tablespoon chana dal; 1 teaspoon red chilli powder; 1/4 teaspoon turmeric; 2 cup yoghurt (curd); 1/2 cup cashews; 1/2 cup ghee; 1 cup onion; 1 teaspoon garam masala powder; 1 inch cinnamon stick; 2 Black crardmom; 2 green cardmom; 1/2 teaspoon black peppercorns; water as required; salt as required; 4 tbsp Dry Rose petals; 2 lemon wedges; 1 cup coriander leaves; 1/2 cup mint; 6 green chilli

Sumera Rahman @cook_19058549

#mentorship
Smooth, rich and full of flavours, this Hyderabadi Haleem recipe is a perfect balance of taste and health. Loaded with protein and complex carbs, this mutton haleem recipe is perfect for people of all ages. The best part about this easy recipe haleem recipe is that you can have your dish ready in just an hour. The delicious taste and mouthwatering texture of haleem make it apt to be served to your guests. people assume that Hyderabad is only famous for its biryani. However, Haleem is another speciality for which people crave a lot. Some people even say that the Iftaar feast is incomplete without Hyderabadi Haleem. To prepare this haleem recipe, all you need is boneless mutton, yoghurt, broken wheat or Dalia, cashews, urad and chana dal along with tomato, onion and a melange of spices. The traditional way of cooking involves several hours I.e., it is prepared using the slow-cooking method. You can also consider this delicacy as a one-pot meal as it has everything that you need. Ideal for family dinners, you can also enjoy this mouth-watering haleem recipe on occasions like buffet and potluck. Don’t wait more and try this Hyderabadi haleem recipe at home and enjoy it with your loved ones.
Thanks for your patience I watched this recipe on Food rangers channel and its authentic recipe of Hyderabadi haleem is too delicious

Sumera Rahman @cook_19058549

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Ingredients

2 kgmutton
Grains
3 tablespoontoor daal
3 tablespoonyellow moong dal
2 cupbroken wheat (dalia)
Spices And Aroma
2 teaspoonginger paste
2 teaspoongarlic paste
5 tablespoonurad dal
5 tablespoonchana dal
1 teaspoonred chilli powder
1/4 teaspoonturmeric
2 cupyoghurt (curd)
1/2 cupcashews
1/2 cupghee
1 cuponion
1 teaspoongaram masala powder
1 inchcinnamon stick
2Black crardmom
2green cardmom
1/2 teaspoonblack peppercorns
water as required
salt as required
4 tbspDry Rose petals
For Garnishing
2lemon wedges
1 cupcoriander leaves
1/2 cupmint
6green chilli

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Steps

1

Step1: Soak Broken Wheat For 30 Minutes
To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton to a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.
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Step 2 : Pressure Cook Mutton For 15-20 Minutes
To the mutton, add 1/2 tbsp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 mins and simmer for another 15-20 mins. Shred and keep aside.
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Step 3 : Boil Broken Wheat With All The Dals
Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tbsp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8 cups of water until it's cooked completely and the water is absorbed. Blend this mix for a few seconds.
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Step 4 : Cook The Shredded Lamb With Whole Spice add rose petals(wash thoroughly) in it too.Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.
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Step 5 : Add Blended Broken Wheat And Dal Mixture To The Pan
To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.
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Tips and tricks 👍
Traditionally, this is a slow-cooked dish. So, whenever you opt to make Hyderabadi Haleem, try to cook it in handi and over slow flame.
Try to use a little rice in the dish, as it will provide starch to your Haleem and bind it nicely.
Be generous while using ghee in the preparation of Hyderabadi Haleem. This will not only provide the flavour but improve the texture of the dish.
While cooking Haleem, don't add lemon juice in it as it can kill the real flavours of the dish.